Rinse chicken (optional) and pat dry with paper towels
Place chicken in a pot or Dutch oven
Add enough cold water or broth to fully cover the chicken by about 1–2 inches
Add salt to the water (about 1–2 teaspoons per 4 cups water)
Add aromatics if desired (onion, garlic, bay leaf, peppercorns, herbs, celery, carrots)
Bring to a gentle boil over medium-high heat
Reduce to a simmer
Cover partially or fully and simmer until cooked through
Cook times (from simmering):
Boneless chicken breast: 10–15 minutes
Bone-in chicken breast: 25–35 minutes
Boneless chicken thighs: 15–20 minutes
Bone-in chicken thighs: 25–35 minutes
Whole chicken pieces (mixed): 30–45 minutes depending on size
Check doneness: internal temperature should reach 165°F (74°C)
Remove chicken to a plate and rest 5 minutes
Shred or slice as needed
Strain the cooking liquid if using for soup or broth