Put a pound or so of boneless skinless chicken thighs in the slow cooker on low for a few hours, until they're ready to fall apart (the nice thing is that this needs little attention).
Sweat a diced onion in about a tbsp of butter in about in a biggish pot on low heat, with a pinch of salt, until translucent. Move the onions to the side, add another tbsp of butter, and toast a cup of steel-cut oats in it until it smells toasty/nutty. Pour the liquid that came out of the chicken into the pot (saving the meat for later) and then add a carton (32 fl. oz.) of good chicken stock (which they're calling bone broth these days at the supermarket).
Cook this for a while on medium heat (uncovered) until the oats are done (roughly 45 mins). Meanwhile, shred up the chicken really well with a pair of forks. When the oatmeal is done, stir in the shredded chicken. Season to taste.
Makes about four big servings, keeps great in the fridge for several days and reheats well. Makes a nutritious hot breakfast, especially with a sunny-side up egg on top. A traditional condiment for haleem is diced confit onions, which is also great. (I also like to add a bag of sauteed "power greens")