• Place 5 to 6 pounds of chicken in a Dutch oven or crockpot.
• In a bowl, mix together dry soup, black pepper and concentrated chicken soup base. Pour soup base mixture over chicken.Add waterto pan to cover half of the chicken. Omit water, if using a crockpot.
• Oven bake a minimum of 4 hours, or in a crock pot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Chicken is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
• Skim any excess fat off of remaining juices. Place chicken into remaining juices and reheat for serving.
• Top with onions, lettuce, or any desired garnish.

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