In a slow cooker, combine all ingredients; stir well.
Cover and cook on LOW for 8 hours or until chicken easily pulls apart. Using a slotted spoon, transfer chicken to a cutting board and shred with 2 forks; return to slow cooker juices and blend well.
Notes
SERVING SUGGESTION: Fill warmed corn tortillas with chicken mixture, shredded lettuce, diced avocado and green onions, chopped cilantro and salsa. Add buttered corn on the cob on the side. VEGETARIAN: Replace chicken with 15 ounces each of black beans and kidney beans, drained and rinsed or homemade. Use vegetable broth.KOSHER: No changes necessary.GLUTEN FREE: Make sure broth and pickled jalapenos are gluten free. NUTRITION: Per Serving: 172 Calories; 2g Fat; 31g Protein; 7g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 734mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. Points: 4