4-5 lbs Chicken legs, skin on
1 Onion, quartered
1 tsp Dried oregano leaves
1 Bay leaf
Salt & Pepper
Place all the ingredients in the slow cooker. Add water to cover.
Cook the chicken on low for 10 hours.
Allow the chicken to cool in the liquid.
Pull the meat off the bones and shred them into smaller pieces. Discard the bones and the skin.
Great for sandwiches, tacos and enchiladas.
We saved the chicken for the enchiladas the next day. We had a few pieces of the shredded chicken and they were yummy. It's so easy to make and they will make delicious chicken sandwiches.