Plop the ingredients into a Crock-Pot / slow-cooker and let it braise on low for ~6 hours or high for ~3 hours.
Remove the chicken to cool, then use an immersion blender to turn the braising liquid into a smooth sauce.
Shred the chicken with your hands and return it to the bubbling sauce. Serve chicken as part of nachos, tacos, tostadas, quesadillas, or enchiladas.
