I've got several recipes that call for shredded chicken, so any help would be appreciated. 
Faster than the Crockpot, you can poach chicken breasts in water, broth, or some other flavored liquid. Shred or chop once they're cooked (about 20 mins if memory serves). This leaves the chicken a little bland though. It's ok if it goes in a flavorful sauce which it so often does but not on top of a salad. If you want to use thighs, you can cut it in to thin strips first and then sauté. This gets the same effect as shredded and is how I do chicken for enchiladas.  However, the Crockpot sounds like a great option if you have all day to tend it.    