Slow cooker: Cook on high for 3-4 hours until chicken is cooked through and tender. Don't worry about adding liquid, the chicken thighs will release liquid as they cook creating just the right amount of liquid needed for cooking.
Instant pot: Place the chicken in the Instant Pot and add 1/2 cup of chicken broth or Mexican beer. Cook on manual for 15 minutes. Let naturally release.
Oven method: Preheat the oven to 325 degrees. Sear the chicken in a Dutch oven. Add 1/2-1 cup of chicken broth or Mexican beer. Cover and cook in the oven for 45-60 minutes until the chicken is cooked through and easily shreds with a fork.
Preheat the broiler. Shred the chicken using two forks. Remove from the slow cooker using a slotted spoon. Place on a baking sheet lined with foil and broil for 6-8 minutes until chicken is browned on the top and crispy.