Vietnamese Pulled Chicken

In slow cooker:
3 cups chicken broth
3 shallots, thinly sliced
1/4 cup fish sauce
2 Tb. brown sugar
2-4 Thai chilies, thinly sliced
2 tsp. lime zest
4-1/2 pounds chicken breasts with skin and bone

Add later:
2 cups julienne carrots
1/2 cup lime juice
1/3 cup fresh mint
1/3 cup fresh basil

In 6-qt. slow cooker, add broth, shallots, fish sauce, sugar, chilies and lime zest. Nestle chicken in broth mixture and cook on low for 6 hours (on high for 3 hours).

Remove chicken and shred meat. Return to cooker and add: carrots, lime juice, mint and basil. Keep heated until time to serve.