Step 1

Place the chicken in a large pot or dutch oven with a lid. Add the garlic, salt, pepper, parsley and bay leaves. Pour the water on top of the chicken, making sure it is covered.

Step 2

Bring the liquid to a boil, then reduce the heat and let simmer until the chicken reaches an internal temperature of 165°F or is no longer pink in the center, about 8-15 minutes, depending on the thickness of the chicken breast.

Step 3

Remove the chicken from the liquid and allow it to rest. Drain the liquid and store for another use.

Step 4

Allow the chicken to rest for 5 minutes. Then use two forks to shred the chicken, and use as desired.