Preparation

• In a heavy-duty 4-quart saucepan or a slow cooker, whisk the broth with the tomato paste and paprika. Add the garlic and bay leaves. Season the chicken with 1-1/2  tsp. salt and 3/4 tsp. pepper and add to the pan or slow cooker.
• If cooking on the stove, bring to a simmer over medium heat, occasionally nudging the chicken to keep it from sticking, about 5 minutes. Flip, reduce the heat to low, cover, and simmer gently until very tender, about 35 minutes for boneless or 45 minutes for bone-in, nudging every 10 minutes or so.
• If using a slow cooker, cook on high until very tender, about 2 hours for boneless or 3 hours for bone-in, flipping after 1 hour.
• Transfer the chicken to a large flat storage container or cutting board; strain the broth. Let cool to room temperature, about 20 minutes. Using your fingers or the tines of 2 forks, gently shred the chicken into thin strips, discarding any fat, cartilage, and bones as you go. Refrigerate the meat and broth separately in airtight containers for up to 4 days.