• Pat your chicken breasts dry with paper towel and season all over with the spices.

To make Crock-Pot Shredded Chicken

• Add the chicken breasts to the Crock-Pot, add 1 cup of chicken stock and cook on high for 2 hours or on low for 3-4 hours.

To make Instant Pot Shredded Chicken

• Add the chicken to the Instant Pot, add 1 1/2 cups chicken stock and cook on high pressure for 8 minutes. Manually release the pressure.

To Make Poached Shredded Chicken (on the stovetop)

• Add 4 cups of cold (or room temperature) stock to a large pot along with the chicken breasts and cook over medium heat. For the moistest chicken breasts, you'll want your liquid to reach 175℉ (80℃) and slowly poach your chicken at this temperature. The liquid should be simmering, not boiling.

For all methods

• Test for doneness using an instant read thermometer. You will know the breasts are done when they reach an internal temperature of 165 ℉ (74℃).
• When your chicken is cooked, remove from the stock and let it rest for 5-10 minutes before shredding.
• Shred by hand with two forks or use a hand mixer or stand mixer on low speed, if you have one. Add about 1/2 cup of the stock back onto the shredded chicken if desired to keep it moist.