Place your chicken breasts at the bottom of a wide saucepan, trying not to overlap them if possible. Sprinkle over the paprika, salt & pepper and the oregano/thyme and then pour the stock into a gap in the pot.

Bring to a boil over a high heat, then turn the heat down to a low, cover and simmer. Smaller breasts will take around 10-15 minutes and large around 15-18.

It’s ok if just the very top of the breasts are poking out of the liquid. If more than that, you can add in a little more hot water. Cover and cook on high for 2 ½ - 3 ½ hours, medium for 3 ½ -4 hours or low for 6 hours. All slow cookers are different, yours may take longer but test at these times. In my slow cooker, small breasts take 2 hours max on high where as large take 2 hrs 15.

Close the lid, set to Sealing and then Pressure Cook on high for 10 minutes. Natural Release for 5 minutes, then Quick Release.

Test by making a cut in the centre of the thickest part, it should be white and no pink juices coming out. Alternatively, use a meat thermometer to check the thickest part, it should be no lower than 65ºc / 149ºf (over 75ºc / 167ºf for boned chicken).

Remove the breasts from the pan and rest on a chopping board for 10 minutes, so the juices have time to be reabsorbed.

Place the chicken breasts vertically facing you on the chopping board. Then all you are going to do is pull the chicken apart, working from the bottom up until you have shredded it into chunks.

To shred your chicken this way, you’ll need to put the breasts into a large mixing bowl and with your electric whisk on the lowest speed setting, start breaking them up. If your chicken is tender it will be very quick to do. If your chicken has been overcooked and gone dry it will be too hard to shred this way.