Slow and low. As someone mentioned below, keeping the meat covered while cooking in a dutch oven or tall roasting dish is crucial for making sure that it doesn’t dry out. In a pinch the crappy aluminum roasting pans will work just fine, the key is that your roasting container should be taller than the meat do that you can cover it while it’s cooking. For beef and pork, around 200 Fahrenheit and for chicken thighs, around 275. Chicken breasts don’t have enough fat as it is white meat so I wouldn’t try them slow and low. Just cook until it falls apart to your liking, time depends on the size and cut but those temperatures will do you just fine.