Place the chicken breasts in a slow cooker. Sprinkle with seasoning.
Add at least 1/2 cup chicken broth for 4 chicken breasts, but with more chicken, I usually add up to 1 cup.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.It should be perfectly shreddable at this point!
In the Instant Pot.
Place chicken broth or water in electric pressure cooker. Add the chicken and seasonings to taste.
Seal the electric pressure cooker with the lid and turn the vent valve to sealing. Program the electric pressure cooker to cook on “manual” or “pressure cook” for 12 minutes.
Allow the pressure to release naturally for 5 minutes before quick release.
Remove the lid and remove chicken to a large bowl or cutting board. Shred the chicken breasts.
On the stovetop.
Place the chicken in a large pot. Season with salt and pepper.
Pour water over chicken so that the water is 1" above the chicken. Bring the water to a boil over high heat.
After the water is at a rolling boil, reduce the heat to medium low. The exact time it will take to cook depends on how large the chicken breasts are. Plan for about 10 minutes. Larger breasts will take a little longer and smaller breasts may take a minute or two shorter.Make sure the chicken has reached 165º Fahrenheit internal temperature.
Remove the chicken from the pot and shred.
In the oven.
Preheat the oven to 400º Fahrenheit.
Place the chicken breasts on a baking sheet. Brush with olive oil and season as desired. This helps protect the chicken from drying out.
Bake for around 20 minutes. The exact timing will depend on how large the chicken breasts are. Make sure the chicken has reached 165º Fahrenheit internal temperature.
Slice and shred.
**Please note. The exact timing for all methods will depend on the size of the chicken breasts, which can vary greatly. Adjust accordingly based on the chicken breasts that you normally buy.**