Back to the Cutting Board
Barbecue Pulled Chicken Sandwiches
adapted from The Kitchn 
Dinner | Servings: 8 to 10
Prep time: 15 min | Cook time: 1 hour 30 min | Total time: 1 hour 50 min
- 3 to 4 lbs. boneless skinless chicken thighs
- 2 tsp. olive oil
- 1 large yellow or vidalia onion, diced
- 3 cloves garlic, minced
- 2 tsp. smoked paprika
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 cups (12 oz.) of your favorite homemade or store-bought barbecue sauce (I like Sweet Baby Rays)
- Preheat oven to 325 degrees (F).
- In a dutch oven or oven-safe pot with a lid, heat oil over medium heat. Add the onion and garlic and cook for 5 minutes or until soft. Stir in the paprika.
- Pat the chicken dry and add each piece to the pot, stirring to mix with the onion. Sprinkle with salt and pepper and stir well.
- Pour the barbeque sauce into the pot and bring to a simmer. Turn off heat and cover the pot with a lid. Transfer to the oven and bake for 90 minutes or until the chicken is tender and falling apart.
- Place the pot back on the stove and use a slotted spoon to transfer the chicken to a large bowl or cutting board. Shred the chicken with two forks.
- Meanwhile, bring the remaining sauce in the pot to a boil. Continue cooking, uncovered, until the sauce is reduced by half. The thickened sauce can be stirred into a bowl with the shredded chicken or served separately.
- Serve with buns and extra barbecue sauce.
Refrigerate in an air-tight container for up to 3 days or freeze for up to 3 months.
To make this in a slow cooker, follow steps 2 through 4 but put everything in your slow cooker instead of the oven. Cook on Low for 5 to 7 hours. If desired, remove the chicken as directed and transfer the sauce back to a pot on the stove to thicken it.
You can use a mixture of chicken thighs and breasts if you want. I find that the breast meat is less tender than thigh meat so I prefer to use all chicken thighs.