Preheat oven to 450°F (233°C) and pat chicken breasts dry with a paper towel.
Pound chicken breasts with a meat tenderizer mallet so that they are relatively even in size. Salt and pepper all over.
Place chicken breasts on a small baking sheet and cook for 15-20 minutes, or until the thickest part of the breast reaches 165°F (74°C).
Remove from oven and transfer to cutting board to rest.
Boiled chicken
Fill a pot with salted water (or chicken broth, or a combination of both). Add chicken breasts.
Bring it to a boil, cover the pot and lower the heat slightly so it stays at a rapid simmer. It will depend on the size of your chicken breasts, but it should be around 10 minutes before they're ready.
Carefully remove a breast and take the temperature - if it's 165°F, you're good to go. Make sure not to overcook it, as the chicken will become rubbery.
Once it's cooked through, remove from oven and transfer to cutting board to rest.
Poaching chicken
Place chicken breasts in a single layer on the bottom of a high-sided saucepan or pot.
Add enough water (and/or chicken broth) to cover by about 1".
Bring to a boil over medium-high heat. You'll notice white foam collecting on the surface - that's normal, and you'll skim it off when you're done.
Reduce to a simmer, cover, and let cook for 10 minutes. Check the temperature of the chicken and if it's not yet 165°F, let cook another couple minutes and check again. Once they're to temperature, pull them from the pot. The chicken will be opaque.
Once it's cooked through, remove from oven and transfer to cutting board to rest.
Slow cooker chicken
Place chicken breasts in bottom of a slow cooker bowl.
Cover with water and/or chicken broth by about 1".
Cook on low for 6-8 hours, or high for 3-4 hours until internal temperature is 165°F.
Once it's cooked through, remove from oven and transfer to cutting board to rest.
Instant Pot chicken
Place the chicken breasts on the bottom of the Instant Pot bowl.
Cover with water and/or chicken broth by about 1". Place the lid on and move the valve to sealing. Press manual pressure and set the timer to 10 minutes high pressure.
When it beeps to alert that it's completed the cooking cycle, carefully move the valve to pressure release.
Carefully open and remove the lid. Check that the internal temperature of the chicken is 165°F. If it’s not, replace the lid, move the vent to seal again, and cook for another 2-3 minutes.
Once it's cooked through, remove from oven and transfer to cutting board to rest.
Stovetop chicken
In a large saucepan, heat a drizzle of olive oil over medium heat.
Add chicken breasts and cook for 5 minutes to sear one side. Use tongs to flip the breasts over.
Add 1 cup of water and/or chicken broth and cover the pan with a lid. Cook for 6-9 minutes then check that the internal temperature of the chicken is 165°F.
Once it's cooked through, remove from oven and transfer to cutting board to rest.
METHOD 1: Shred chicken using meat claws
Use meat claws or two large forks to shred the chicken. Place one of the meat claws or forks in the center of the breast and use the other to pull and tear the chicken in the opposite direction (away from the center). If you're comfortable doing so, you can even pull both claws/forks away from each other at the same time.
Repeat this process until you've shredded the entire breast.
METHOD 2: Shred chicken using stand mixer
Place your cooked chicken breasts in the bowl of stand mixer.
Add the paddle attachment and turn the mixer on low speed for 15-20 seconds until the chicken has been shredded.