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Slow-Cooker Shredded Chicken

['4 pounds boneless, skinless chicken thighs', '2 medium onions, peeled, halved with root intact', '1 head of garlic, unpeeled, rinsed, halved crosswise', '2 bay leaves', '4 cups low-sodium chicken broth', '1 tablespoon (or more) kosher salt', '1 teaspoon (or more) freshly ground black pepper']

Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.
Remove chicken from liquid and shred with a fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.
Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.

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