Snuggle the chicken inside the slow cooker. Ensure that there is enough room for the lid to close over the top of the bird.
Boil the kettle and pour the boiling water directly over the chicken. If it is a small bird you can completely cover it, but if it is very large take the water up to around 1.5-2 inches from the top of the slow cooker.
Switch the slow cooker on.
If you are leaving it all day or overnight, set it to 'Low' and leave for 6-8 hours.
If you are wanting it cooked quicker, set it to 'High' and leave it for 3-4 hours.
Be sure not to remove the lid for the first hour, or repeatedly during the cooking process as this will prolong the cooking time.
When the cooking time is finished, remove the lid and vent the steam. Carefully remove the chicken using two long handled spoons or similar, into a large bowl or plate.
Using a slotted spoon, scoop out any bits that have fallen to the bottom of the slow cooker.
Remove the breasts whole and slice, or shred along with all the brown meat and mix together (even people that claim to not like the dark meat will love it when mixed with the shredded white meat - pinky promise!).
Let the meat cool to room temperature as quickly as possible before storing in a covered tub in the fridge.