Brine:

1. In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
2. Add chicken breast to the brine, cover, and refrigerate for 6-8 hours.
3. After brining period, remove breast from the brine and pat dry with a paper towel to remove excess moisture.
4. Reserve brined chicken for preparation in the refrigerator.

Seasoning & Cooking:

1. In a small mixing bowl, whisk together vegetable oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
2. Place chicken breast on a wire rack lined baking tray, and brush the vegetable oil mixture onto all sides of the chicken.
3. Pour chicken stock into the crock pot, then lay the chicken breast into the stock.
4. Cook on high for 3-4 hours.The internal temperature should reach 165°F (75°C).
5. Shred chicken and serve. Optionally top with fresh parsley.