Here are two easy methods for making shredded chicken: one on the stovetop and one in the crockpot.

• 4 boneless, skinless chicken breasts
• 1 - 14.5 oz can low sodium chicken broth
• 1 tsp cumin
• 2 cloves of garlic, minced
• 1 tsp onion powder
• 2 tsp lime juice
• 1 bay leaf

1. Place chicken in a medium pot or sauce pan. Sprinkle on the cumin, onion powder, garlic, lime juice. Add chicken broth. Make sure the chicken is completely submerged in liquid (add water if necessary).
2. Bring mixture to a boil. Reduce heat and partially cover. Simmer for 8-10 minutes. Remove bay leaf and discard. Remove chicken from pan; let cool.
3. Shred chicken with two forks.

• 4 boneless, skinless chicken breasts
• 1 - 14.5 oz can low sodium chicken broth
• 1 cup salsa
• 2 bay leaves

1. Arrange chicken in bottom of crockpot. Add chicken broth, salsa and bay leaf. Cover and cook for four hours.
2. Once chicken is done cooking, remove bay leaves and discard. Remove chicken from broth mixture and cool.
3. Shred with two forks.