Braising, like Andy said, (cooking at a low temp for a long time in liquid) is a technique that is meant to take a cheap cut of meat and make it tender.
So the type of protein is where you start. Chicken is not a good choice because it is lean and tender on its own. Overcooking it may make it "fall off the bone," but it also dries it out.
Lean cuts like pork tenderloin, beef tenderloin are also not good candidates.
Why not try a pot roast or a stew, using beef chuck or round?
Find a heavy pot with a tight-fitting lid. Brown your meat, add some flavorful liquid and some seasoning, maybe some vegetables, bring to a simmer, then put the lid on the pot and put in a slow oven @ 275 or so.
Your cooking time will vary depending on the protein you are using and how it's cut, but will be in the 2-4 hour range generally.
There are 800million pot roast recipes on the internet. They are all variations on one main theme (above) . Look at a few and give one a try.
Less is not more. More is more and more is fabulous.