• Make shredded chicken, see the recipe below this one.

Slow Cooker:

• Place chicken in a single layer in the slow cooker.
• Add enough water (or broth) until the chicken is almost covered in water.
• Add a dash salt, pepper, and a bay leaf.
• Cover and cook on low for 5-7 hours or high for 3-4 hours. The chicken should reach 165 degrees F.
• Let the chicken rest then transfer to a cutting board or a big bowl.
• Use two forks to pull the chicken apart or a hand mixer to make it quick.

Stove Method

• Place chicken in a large pan, try to avoid overlapping them.
• Add a dash salt, pepper, and a bay leaf.
• Add enough water (or broth) to cover the chicken. The water should be about one in over the chicken.
• Bring the water to a boil, then reduce the heat and let simmer until the chicken reaches 165 degrees F. The time it takes depends on the size of your chicken, somewhere between 8-20 minutes.
• Remove then let rest on a cutting board or in a big bowl.
• Use two forks to pull the chicken apart or a hand mixer to make it quick.

To Serve

• Mix the chicken well with the sauce