I always like to have a few quart bags of cooked chicken and beef in the freezer. It often eliminates one step in a recipe and makes life a little easier. A few years ago I discovered the method of poaching chicken as a means of keeping cooked boneless, skinless chicken from drying out when it cooks. This works beautifully! In a large pot, combine all ingredients except chicken.
Cover with water by 1/2 inch and bring to a boil over high.
Bring back to a boil and cook for 3 minutes.
Cover pot and remove from heat.
Let stand until chicken is cooked through, 15-18 minutes, turning chicken once.
Remove chicken from liquid immediately.
In a large pot, combine all ingredients except chicken.