Shredded chicken

This recipe I've used several times now for my enchiladas and I keep coming back to it. I'm sure this recipe would be great in other Mexican-style cooking.

Shredded chicken for enchiladas
from genius kitchen

Ingredients:
2 chicken breasts, halved
1/2 medium onion, sliced
2 cloves garlic, smashed
1 Tbs. salt
water
2 Tbs. butter
1 clove garlic, minced
1/2 medium onion, chopped
1 medium tomato, seeded and chopped
1/2 green bell pepper, chopped
1/2 tsp. black pepper
1 tsp. majoram
2 Tbs. cilantro, chopped
2 tsp. ground cumin
1/4 cup salsa
1 tsp. salt, or to taste
1/2 cup chicken broth (reserved)

Instructions:
1. In a pot, place the chicken breasts, sliced onion, smashed garlic cloves, and 1 Tbs. salt. Cover with just enough water to cover chicken
2. Bring pot to a slow boil, then cover and simmer on low heat for 20-25 minutes until done.
3. Remove chicken from the pot (reserving 1/2 cup broth), leaving behind onion and garlic. Shred the chicken.
4. In a large pan, melt butter over low heat. Saute garlic until fragrant. Then saute onion, pepper, and tomato with black pepper, majoram, and cumin until veggies are soft, ~5-10 mins.
5. Stir in shredded chicken and briefly saute.
7. Add salsa and 1/2 cup reserved broth and salt to taste.