Place the chicken breast in the Crock-Pot and pour the chicken broth over the top. Add the garlic and ranch powder on top of the chicken. Sprinkle salt and pepper.

Cover and cook on high for 3 to 4 hours, or until the meat easily shred with a fork.

Shred the chicken with two forks then return the chicken to the Crock-Pot to absorb the liquid. Taste and add additional salt and pepper to your liking.

Place chicken in a large post and cover with chicken broth and/or water. Be sure to cover all the chicken. Season generously with salt.

Bring to a boil over medium heat. Once boiling, reduce heat to low and cover.

Allow chicken to cook until heated through, about 10-12 minutes for 3 breasts (depending on the size). You can always check chicken with a meat thermometer; internal temperature should be 160-165 degrees F. You can also cut chicken in half to see if the middle is cooked through or still pink.

When chicken is done, remove the chicken from the broth (don't throw chicken broth away yet!) transfer to a bowl and shred with two forks. Add 1/4 cup of the remaining broth to the chicken, along with the garlic cloves and just 1 Tbsp ranch seasoning if you are doing this method (or to taste). Toss the shredded chicken around to absorb the liquid. Taste and add additional salt and pepper to your liking.