Season chicken breasts liberally with salt, pepper, and/or spice mix of your choice on both sides.

Heat oil in a pan until shimmering.

Add chicken to pan, and sear for 5 minutes on each side.

Add the tomatoes and 1 cup of the broth to the pan, cover with a tight-fitting lid, and reduce heat to medium low.

Cook for about an hour, checking at 30 minutes for broth evaporation. Add more when bottom of pan is almost dry.

After an hour, pull chicken apart with 2 forks. Mix the shreds with the sauce in the pan, add more broth if needed, and continue cooking until desired tenderness (I usually go another hour and a half or so).

Use shreds in pasta, on salads, in tacos, pizza, BBQ sandwiches, etc.