Seasoned with garlic, bay, and paprika, this versatile chicken is delicious in a number of dishes. You can shred it as soon as it cools and refrigerate it for up to four days so that it’s ready to go for weeknight meals; or you can refrigerate whole pieces and shred them as you need them, which keeps the meat a little juicier.

3/4 cup lower-salt chicken broth
1 Tbs. tomato paste
1/4 tsp. sweet smoked paprika
2 medium cloves garlic, smashed
2 bay leaves
2-1/2 lb. boneless, skinless chicken breasts or chicken thighs, or 3lb. bone-in chicken breasts or thighs, skin removed
Kosher salt and freshly ground black pepper
Inspired? Find more recipe ideas for pulled chicken.

In a heavy-duty 4-quart saucepan or a slow cooker, whisk the broth with the tomato paste and paprika. Add the garlic and bay leaves. Season the chicken with 1-1/2 tsp. salt and 3/4 tsp. pepper and add to the pan or slow cooker.

If cooking on the stove, bring to a simmer over medium heat, occasionally nudging the chicken to keep it from sticking, about 5 minutes. Flip, reduce the heat to low, cover, and simmer gently until very tender, about 35 minutes for boneless or 45 minutes for bone-in, nudging every 10 minutes or so.

If using a slow cooker, cook on high until very tender, about 2 hours for boneless or 3 hours for bone-in, flipping after 1 hour.

Transfer the chicken to a large flat storage container or cutting board; strain the broth. Let cool to room temperature, about 20 minutes. Using your fingers or the tines of 2 forks, gently shred the chicken into thin strips, discarding any fat, cartilage, and bones as you go. Refrigerate the meat and broth separately in airtight containers for up to 4 days.

nutrition information (per serving):
Size : per 3/4 cup, Calories (kcal): 160, Fat (kcal): 3.5, Fat Calories (g): 30, Saturated Fat (g): 1, Protein (g): 29, Monounsaturated Fat (g): 1, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 1, Sodium (g): 300, Cholesterol (g): 80, Fiber (g): 0,