I would saute some chopped onion. minced garlic, tomatoes, and maybe a fresh pepper. Then shred the chicken, add it to the pot with just enough water to cover the chicken. Let it simmer on low heat until the liquid is almost gone. Add salt, pepper, and possibly a bit of marjoram or oregano to taste. You can use this to make all kinds of Mexican meals-enchiladas, tacos (fried or soft), burritos, chimichangas, flautas, sopes, tostadas and nachos, or you can serve it over rice.

I actually cook up about 30 lbs of chicken all at once each month this way, as well as some beef and pork (sans the oregano). I divide it into individual ziplocks, and freeze them. It cuts down significantly on my meal prep time, and I always have something I can whip up quickly in case of unexpected company.

Edit: I'd be happy to provide some more specific info on how I make my meals, and what ingredients I use, if you are interested!

My DDL puts a package of chicken breasts in the crockpot, adds a large jar of salsa or large can of enchilada sauce and cooks for 4 hours on high. Then she shreds the chicken and adds additional sauce as needed. Sometimes she adds green onion, black beans, and olives. From the chicken she then makes enchiladas, tacos, tostadas, or casseroles.

You could shred them and add BBQ sauce for chicken sandwiches.

Grind in food processor and use as you would ground beef - tacos, croquettes, spaghetti sauce, etc. The bacon will add a nice flavor.

Be sooo careful of undercooked poultry. Pink is not done as it is with beef. Poultry harbors bacteria that can make a person very sick so needs to be thoroughly cooked. My experience is that white meat does tend to be dry so I understand your thinking on that. Just don't risk getting sick.

You have some great suggestions for using the too dry chicken. My family's favourite chicken breast meal is when I marinate small breasts or large ones halved, in yoghurt and spices (sometimes lemon, oregano, garlic and onion, or ginger, garlic, onion and soy, or curry or jerk seasoning.) Shake off the excess, roll in bread crumbs. Let sit at room temp for about 30 minutes and then bake at 325 degrees. Yummy.

Brining will help white meat not be dry. It makes a HUGE difference. Please don't undercook, food poisoning is no fun!

You could shred the chicken, then make soup. Or add some BBQ or enchilada sauce and simmer for a bit, adding veggies or whatever goes with the dish.

I always brine chicken breasts . Also pork loin chops. Both tend to be dry because they are so low in fat. It really does make a big difference to brine them.

I chop them up and put in a curry sauce, the liquid in the curry sauce rehydrated them