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I do that, but instead of broth and SW seasoning, I use a jar of salsa.
The slow cooking allows the chicken to shred naturally as you cook & stir it. So if you wanted to make it a power cooking recipe, you'd have to cook the chicken and then shred it somehow. I think it might come out more dry that way, though.
You'd have to experiment to know for sure. But things come out of the DCB pretty tender and shreddable when done in the microwave. The oven is going to take longer and heat up the house and use more power.