Use boneless, skinless chicken breasts or thighs
Season lightly with salt and pepper
Place chicken in a pot or skillet
Add enough water or broth to just cover the chicken
Bring to a gentle simmer
Cook until the internal temperature reaches 165°F
Remove chicken from the liquid
Rest for 5 minutes
Shred with two forks
Use a stand mixer on low for faster shredding
Add a little cooking liquid if needed to keep it moist