Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 149°F (65°C).

Rub the chicken breasts with olive oil and season generously with salt and pepper.

Place the seasoned chicken breasts to a zip-top bag.

Arrange the breasts in one single layer and then seal the bag using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

Cook for 1 hour. (Make sure the meat is fully submerged while the seams of the bag are above water.)

When the timer goes off, remove the chicken from the bag. Don’t throw away the juices.

There are two ways to shred the chicken. You can simply use two forks and pull the chicken meat apart, or you can place the chicken in the bowl of a stand mixer. Use the paddle attachment on the stand mixer and use the speed of 2. You can shred the chicken breasts within 20 seconds.

If you’d like to add extra moist and flavor to the chicken. Add the liquid from the bag to the shredded chicken and toss to combine.

Serve the shredded chicken with tacos, sandwiches or pasta immediately. Or freeze in the freezer-friendly containers for future use.