Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, smashed
  • 1 small onion, quartered
  • 1 sprig fresh thyme

Instructions:

  1. Place the chicken breasts in a large pot or Dutch oven in a single layer.
  2. Pour in the chicken broth and add the salt, pepper, smashed garlic, quartered onion, and thyme.
  3. Turn the heat to medium high until the liquid reaches a bare simmer (small bubbles breaking the surface).
  4. Reduce heat to low and cover the pot to poach the chicken.
  5. Begin checking the internal temperature at the 12 minute mark.
  6. Remove the chicken immediately when the thickest part reaches 165°F (74°C). Note: This prevents the rubbery texture
  7. Transfer the warm chicken to a bowl or cutting board.
  8. Shred using two forks, or use a stand mixer with the paddle attachment on low for 30 seconds until the meat is separated into bite-sized pieces.