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Place the chicken breasts in a large pot or Dutch oven and cover with the chicken broth. Bring to a gentle simmer over medium heat, then reduce heat to medium-low and cook for 15–18 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer inserted into the thickest part.
Transfer the chicken to a cutting board and reserve the poaching broth in the pot. Once the chicken is cool enough to handle, shred or chop it into bite-sized pieces and set aside.
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