Nutrition per serving may change if servings are adjusted.
4½ to 5 pounds chicken thighs, skinned
4 fresh thyme sprigs
4 fresh parsley stems
2 bay leaves
2 cloves garlic, halved
½ teaspoon whole black peppercorns
1 (32 ounce) carton reduced-sodium chicken broth
Place chicken thighs in a 4- to 5-quart slow cooker. For the bouquet garni, place thyme sprigs, parsley stems, bay leaves, garlic, and peppercorns in the center of a double-thick 8-inch square of 100%-cotton cheesecloth. Gather corners together and tie closed with 100%-cotton kitchen string. Add bouquet garni to slow cooker. Pour broth over all in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. Remove bouquet garni and discard.
Using a slotted spoon, transfer chicken to a large bowl, reserving cooking liquid. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. Add enough of the cooking liquid to moisten meat. Strain and reserve cooking liquid to use for chicken stock.
To make ahead: Place 2-cup portions of chicken and chicken stock in separate airtight containers. Cover and refrigerate for up to 3 days or freeze for up to 3 months.