Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts (or thighs)
  • 4 cups (950ml) chicken broth (low-sodium preferred)
  • 1 teaspoon (5ml) salt (or to taste)
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/2 onion, quartered (optional)
  • 2 cloves garlic, smashed (optional)
  • 1 bay leaf (optional)
  • Fresh herbs (thyme, rosemary) (optional)

Instructions:

  1. Choose your cooking method: Boiling/Poaching, Slow Cooker, or Instant Pot.
  2. Prepare the chicken: Trim any excess fat from the chicken.
  3. Add Ingredients to Cooking Vessel: Place chicken in the pot/slow cooker/Instant Pot. Add broth, salt, pepper, and any optional aromatics.
  4. Cook the Chicken: For Boiling/Poaching, bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). For Slow Cooker, cook on low for 4-6 hours or on high for 2-3 hours. For Instant Pot, cook on high pressure for 8-10 minutes, followed by a 10-minute natural pressure release.
  5. Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  6. Shred the Chicken: Remove the chicken from the cooking liquid (reserve the liquid!). Shred using two forks or a stand mixer.
  7. Moisten (Optional): Add a little of the reserved cooking liquid back into the shredded chicken to keep it moist and flavorful.