3 TBS olive oil
3 lbs boneless, skinless chicken breasts
1 large onion, quartered & sliced thin
5 cloves garlic, sliced
1 celery stalk cut into 6 pieces
1/2 c. whole baby carrots
1 TBS coarse sea salt
4 c. chicken broth, warmed
Heat oil in large Dutch oven/cast iron pot; add chicken breasts & cook, turning often, until all sides are seared. Add onions, garlic & salt and cook until onions just begin to look transparent.
Pour warmed broth over chicken mixture; heat to boiling. Add celery pieces & carrots. Reduce heat to simmer. Cover & simmer, stirring occasionally, for at least 3 hours. Add more broth if necessary to keep meat evenly covered.
Turn off heat; remove chicken one piece at a time. Shred (you should be able to just pull the meat apart) & place in large mixing bowl. Pour enough of the cooking broth over the shredded meat to keep it moist.
Serve with warmed tortillas, shredded Monterey Jack cheese & green sauce.
For Pulled Barbecued Chicken, add 1/2 c. of your favorite BBQ sauce to the Chicken broth & omit the celery & carrots.