Combine all ingredients except chicken and garnishes in a6-quart slow cooker. Stir to mix.
Bury chicken thighs in the vegetable mixer. If desired, insert a probe-style meat thermometer into the thickest piece of chicken first.
Cover and cook on low for 8 hours, until chicken reaches 165 degrees F in the cnter.
Remove chicken from slow cooker and cool slightly (until cool enough to handle). Shred or chop chicken roughly, and return to slow cooker. Stir to combine.
Serve immediately, or turn slow cooker to "warm" setting to hold.