Crock Pot Shredded Chicken
Pour enough water into a slow cooker so that it just covers the bottom of the slow cooker. Add the chicken, sprinkle with salt and pepper,

Cover the slow cooker and cook on low for 3 hours, chicken should be at least 165 degrees internal temperature. If not, place the cover back on and cook for an hour longer.

Once the chicken is fully cooked, remove it from the crockpot and let it cool for 5 to 10 minutes and shred it with two forks.

Instant Pot Shredded Chicken
Place the chicken into the Instant Pot along with enough water to cover the bottom of the pan; sprinkle with salt and pepper.

Cover the Instant Pot and set the chicken to cook at high for 10 minutes. After the cooking process, allow the pressure to release naturally for about 5 to 10 minutes longer.

Carefully remove the cover, let the chicken cool off for 5 to 10 minutes and shred it using two forks.

Stovetop Shredded ChickenPlace the chicken into a saucepan along with enough water to cover the bottom of the pan; sprinkle with salt and pepper.

Cover the saucepan and cook it on top of the stove on medium to low heat for 25 minutes, check the internal temperature which should be 165 degrees.

Remove the chicken from the heat and let the chicken cool off for 5 to 10 minutes before shredding it with two forks

Oven Shredded ChickenPreheat the oven to 350

Place the chicken into an ovenproof dish along with enough water to cover the bottom; sprinkle with salt and pepper.

Cover the dish and place it in the oven for 30 minutes. Check the internal temperature which should be 165 degrees.

Once the chicken is cooked through, remove the chicken from the oven and let it cool off for 5 to 10 minutes before shredding it.