Pour the chicken stock in to the bottom of your slow cooker. Add in your chicken.
Combine all of your spices in a small bowl, and sprinkle over both sides of chicken.
Cook on high for 4 hours or low for 8 hours.
Shred the chicken, and stir it well in the slow cooker with the stock and spices.
Turn off the cooker and let the chicken sit covered for another 30 minutes, stirring occasionally. Taste for salt, and add in another ½ teaspoon if needed.
Notes
My favorite way to enjoy this is in a burrito bowl with yellow rice, diced tomato, sliced avocado, green onions, a squeeze of lime, a very generous garnish of chopped cilantro, and a drizzle of spicy taco sauce.