Step by step

Method

6 steps

1. 1

   Place 2 pounds boneless chicken breasts or thighs in a wide pot. Add 4 cups chicken broth, 1 sliced onion, 2 garlic cloves, 1 teaspoon salt, and the pepper.

2. 2

   Bring the pot to a gentle simmer over medium heat, then lower the heat. The liquid should barely ripple, not boil hard.

3. 3

   Cover and cook breasts for 15–20 minutes or thighs for 25–30 minutes, until the thickest piece reaches 165°F and pulls apart with a fork.

4. 4

   Move the chicken to a bowl and strain or save 1 cup of the cooking liquid. Rest the chicken 5 minutes so the juices settle.

5. 5

   Shred with two forks, clean hands, or a stand mixer on low for 20–30 seconds. Add cooking liquid a few tablespoons at a time until the meat looks moist but not soupy.

6. 6

   Taste and add salt. Use warm in tacos, sandwiches, soup, or grain bowls, or cool it quickly and refrigerate within 2 hours.