Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 quart chicken broth
  • 1 small yellow onion, halved
  • 3 cloves garlic, smashed
  • 2 dried bay leaves
  • 1 tsp black peppercorns
  • 1 tbsp sea salt

Instructions:

  1. In a large deep skillet or Dutch oven, combine the chicken broth, halved onion, smashed garlic, bay leaves, peppercorns, and sea salt. Bring the liquid to a gentle simmer over medium-high heat.
  2. Once the liquid is simmering and aromatic, carefully add the chicken breasts in a single, even layer. If necessary, add a splash of water to ensure the meat is fully submerged.
  3. Reduce heat to low to maintain a very gentle simmer (do not boil). Cover with a tight-fitting lid and cook for 12–15 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken from the liquid and transfer to a cutting board or bowl. Let the meat rest for 5 minutes to allow the juices to redistribute.
  5. Use two large forks to pull the meat apart into shreds. Alternatively, place the warm chicken in a stand mixer with the paddle attachment and mix on low speed for 30 seconds for a quick, uniform shred.