Slow-cooked shredded chicken is one of those rare versatile dishes that can be thrown in with almost anything: tacos, soup, lettuce-wraps, salads, the list goes on and on. It's simple and easy to make: just toss a whole chicken into a slow-cooker, go about your daily errands, and come home to delicious and succulent chicken that falls off the bone.
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Drizzle the chicken with the olive oil and rub it all over the skin. Season the chicken all over, including in the cavity, with salt, pepper, onion powder, and garlic powder.
Tear four or five sheets of aluminum foil and roll them into balls. Place the foil balls in the bottom of a 5- to 6-quart slow cooker. Set the chicken on top of the foil balls, adjusting them as necessary to support the chicken and keep it above the cooking juices that will accumulate in the bottom of the slow cooker as the chicken cooks.
Cover and cook on high for 3 to 4 hours or until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh registers 180°F.
Remove the chicken from the cooker and place on a large plate or platter. Let cool completely. Remove the meat from the bones and use two forks to shred it. Reserve bones for making chicken bone broth, if desired.