Use boneless, skinless chicken breasts or thighs
Pat the chicken dry
Season lightly with salt and pepper if desired
Place chicken in a pot or skillet in a single layer
Add enough water, broth, or stock to just cover the chicken
Bring to a gentle simmer over medium heat
Cover and cook until the chicken reaches 165°F
Cook breasts about 15 to 20 minutes
Cook thighs about 20 to 25 minutes
Remove chicken from the liquid
Let it rest for 5 minutes
Shred with two forks or a mixer
Use immediately or store for later use