Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Add onion powder, paprika, and cumin for depth. Don't skip seasoning or chicken will be bland. Let seasoned chicken sit 10 minutes at room temperature. This ensures even cooking in your shredded chicken recipe.

Place chicken in slow cooker or large pot. Add 1-2 cups chicken broth - enough to cover halfway. Add olive oil and any additional seasonings. Cover and cook on low 6-8 hours in slow cooker. Or simmer on stovetop 20-25 minutes until internal temp hits 165°F. Liquid prevents drying out your easy shredded chicken.

Use meat thermometer to check for 165°F internal temperature. Chicken should be white throughout with no pink. Juices should run clear when pierced. Don't overcook or chicken gets dry and stringy. Remove from heat immediately when done. Let rest 5 minutes before shredding your boiled shredded chicken.

Use two forks to pull chicken apart into shreds. Work on cutting board or right in the cooking pot. Add some cooking liquid back to keep chicken moist. Toss shredded chicken with remaining seasonings if needed. Store in airtight containers with a bit of cooking liquid. Should have tender, juicy strands when your shredded chicken is done right.