Combine all of the ingredients in a large pot and bring to a simmer.
Reduce the temperature to low and poach the chicken for 10-15 minutes or until firm to the touch and an instant thermometer reads 165°F.
Remove the pot from the heat and let the chicken cool in the pot for about 10 minutes.
Remove the chicken from the poaching liquid and dice into 1 inch pieces or shred with a fork.
Store in an airtight container in the fridge for up to 4 days. If desired, strain the broth and store in the fridge for up to 3 days or in the freezer for up to 6 months.