Place the whole chicken in the base of the slow cooker. Add the sliced onions on top.
Sprinkle the garlic powder, onion powder, paprika, and a few pinches of salt and pepper.
Set on low and cook for 8 hours.
Once cooked, remove the chicken from the slow cooker carefully.
Let cool and then pull the white and dark meat from the bones. Place in a bowl and shred.
Add the liquid from the slow cooker into a measuring cup or small bowl. Skim off the fat.
Dilute with water to taste.
To freeze broth: let cool completely and freeze in 1 or 2-cup portions, or add to ice cube tray and make homemade broth ice cubes.
To freeze shredded chicken: let cool completely and add to freezer baggie. Label and freeze.