Place chicken in a large pot.
To the pot, add chicken broth; add enough broth to cover the chicken breasts.
Stir in garlic powder, dried herbs, salt, and pepper.
Cover and bring to a boil.
Reduce heat to low and continue to simmer for 12 to 15 minutes, or until internal temperature of the chicken registers at 165˚F. Please use an instant-read meat thermometer to check for doneness. The thicker the breasts, the longer it will take to cook through.
Remove chicken breasts from the liquid; reserve 1 cup of liquid and toss out the rest.
Transfer chicken breasts to a cutting board and, using two forks, shred the meat.
You can also place the chicken breasts in the bowl of a stand mixer fitted with the paddle attachment; beat on low for about a minute, or until chicken is shredded.
If shredded chicken looks dry, add a little bit of the reserved liquid and stir to combine. Taste for salt, pepper, and seasonings; adjust accordingly. Serve chicken immediately, or put in an airtight container and refrigerate.