A recipe by Julie Van Rosendaal
Place the chicken in the bowl of a slow cooker and season with salt. Add about 1 cup water and if you like, a halved lemon, a few garlic cloves, fresh herbs or thin slices of fresh ginger.
Cover and cook on low for 6-8 hours. If you like, add a package of soup or stew mix for the last hour. Remove the chicken and when it’s cool enough to handle, shred the meat from the bones. Return the meat to the pot (if you’ve cooked veggies), or strain and reserve the stock, and use the chicken in sandwiches, salads, pasta, soup, tacos, or anything you might make with diced skinless, boneless chicken breast. To make a noodle bowl, simmer noodles and/your choice of veggies in the stock until tender, return some of the chicken to the bowl, and season with salt, curry paste, soy sauce, fish sauce, hot sauce, or anything else you like.