Step 1: Place chicken breasts or thighs in a large pot or Dutch oven.
Step 2: Pour in enough chicken broth to completely cover the chicken. Add salt, pepper, and optional aromatics like a bay leaf or garlic cloves.
Step 3: Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Cooking time may vary with chicken thickness.
Step 4: Carefully remove the cooked chicken from the pot and transfer it to a large bowl or cutting board. Reserve the flavorful cooking liquid.
Step 5: Using two forks, shred the chicken against the grain until desired consistency is reached. For a quicker method, place warm chicken in a large mixing bowl and use an electric hand mixer on low speed for about 30 seconds until fully shredded.
Step 6: For juicier shredded chicken, return the shredded meat to a small amount of the reserved warm cooking liquid. This keeps it moist and flavorful for storage or immediate use in your favorite shredded chicken recipes.