Place chicken into the bottom of the slow cooker and pour sauces over top.
Set to low for 6-8 hours or high for 4-6 hours (6 hours on low is perfect in my Crock-Pot).
When done, remove chicken breasts and set aside.
(OPTIONAL) In a small bowl or mug, dissolve cornstarch in about ¼ cup of liquid from the slow cooker. Pour cornstarch mixture into the slow cooker and stir to combine. Cover and cook on high for 20-30 minutes.
Shred chicken using two forks and return to the slow cooker. Mix well and serve.
Nutrition was calculated using MyFitnessPal. Fat: 6g; Carbs: 26g; Protein 39g.