Place chicken in large dutch oven or pot and season generously with salt and pepper.
Add onion, bay leaves and garlic.
Cover the chicken and other ingredients completely with water (about 1 inch above the ingredients) and bring to a boil over high heat.
Reduce heat to simmer and cook for about 20 minutes, depending on the thickness of the chicken, until it is fully cooked through and a meat thermometer reads 165°F.
Remove chicken using a slotted spoon and transfer to a plate. Let cool for 5 minutes and shred with a fork.
To keep chicken from drying out, I recommend mixing the shredded chicken with 1 cup of the cooking liquid before storing in an airtight container.According to the USDA, cooked shredded chicken will last in fridge for 4 days and about 3 months in the freezer.To freeze, place cooled shredded chicken in a freezer-safe gallon storage bag. Remove as much air as possible and seal.