Cook chicken breasts or thighs until fully done (boil, poach, bake, or use a slow cooker)
For boiling/poaching: add chicken to a pot, cover with water or broth, simmer until internal temperature reaches 165°F (74°C)
For baking: bake at 375°F (190°C) until internal temperature reaches 165°F (74°C)
For slow cooker: cook on low 4–6 hours or high 2–3 hours until fully done
Remove chicken to a bowl and let rest 5–10 minutes
Shred with two forks, pulling in opposite directions
For finer shredding: shred while slightly warm and continue until desired texture
If needed, mix shredded chicken with a little cooking liquid, broth, or reserved juices to keep it moist
Store shredded chicken in an airtight container in the refrigerator up to 3–4 days or freeze up to 2–3 months