Step 1

Preheat the grill to medium heat. Season chicken with salt and pepper.

Step 2

Grill for 15-20 minutes, turning halfway through the time, until the chicken has an internal temperature of 165ºF.

Step 3

Remove from grill and allow to cool before shredding.

Step 4

Season the chicken with salt and pepper. Place in the bottom of the Instant Pot.

Step 5

Pour 1 cup of chicken broth around the chicken and put the lid on.

Step 6

Lock the lid in place and make sure the vent is closed. Select manual high pressure and set the timer for 8 minutes. When the time is up, do a quick release, then remove the chicken from the pot.

Step 7

Let it cool slightly before shredding.

Step 8

Spray the inside of the slow cooker with nonstick cooking spray.

Step 9

Season the chicken with salt and pepper.

Step 10

Place the chicken in the bottom of the slow cooker in one layer. Pour in 1/2 cup chicken broth around the chicken.Cook on low for 3-4 hours, or until the chicken shreds easily.

Step 11

Preheat the oven to 400ºF. Spray a baking dish with nonstick cooking spray. Place the chicken in the dish in a single layer.

Step 12

Bake in the preheated oven until the chicken is no longer pink or it registers 165ºF, about 20-25 minutes.

Step 13

Cool, then shred the chicken.

Step 14

Season the chicken with salt and pepper. Place the chicken in a large pot and add enough water (or chicken broth*) to cover the chicken. Add the 2 bay leaves.

Step 15

Bring the water to a boil, then reduce the heat so the water is simmering. Boil until the chicken is cooked through, from 8-16 minutes, depending on the size of the chicken breasts.