Step 1

Place chicken in a large pot.

Step 2

To the pot, add chicken broth; add enough broth to cover the chicken breasts.

Step 3

Stir in garlic powder, dried herbs, salt, and pepper.

Step 4

Cover and bring to a boil.

Step 5

Reduce heat to low and continue to simmer for 12 to 15 minutes, or until internal temperature of the chicken registers at 165˚F. Please use an instant-read meat thermometer to check for doneness. The thicker the breasts, the longer it will take to cook through.

Step 6

Remove chicken breasts from the liquid; reserve 1 cup of liquid and toss out the rest.

Step 7

Transfer chicken breasts to a cutting board and, using two forks, shred the meat.

Step 8

You can also place the chicken breasts in the bowl of a stand mixer fitted with the paddle attachment; beat on low for about a minute, or until chicken is shredded.

Step 9

If shredded chicken looks dry, add a little bit of the reserved liquid and stir to combine. Taste for salt, pepper, and seasonings; adjust accordingly.

Step 10

Serve chicken immediately, or put in an airtight container and refrigerate.