For this recipe, I sprinkled just a little salt on each side of the chicken breast, and put it in the slow cooker on low for 8 hours, or on high for 4 hours. Once it’s done, just shred with two forks and assemble the rest of the recipe! You could also boil a large pot of water and add the chicken, reduce to a simmer and cook for about 30 minutes (pull out a piece and use two forks to pull the breast meat apart and check that the center is cooked). I don’t recommend this method, as it does not have as much flavor.  Here is another alternative: use 4 skin on bone in breasts and sprinkle with a little salt, and roast in a 350 degree oven for about 40 minutes until cooked, and remove the skin and bones and shred. I like the slow cooker method because the day before I want to start eating this, I can let the chicken cook all day, and assemble the salad that evening, and let it sit in the fridge overnight.