Stovetop Barbecue Pulled Chicken

PREP TIME

5 mins

COOK TIME

35 mins

TOTAL TIME

40 mins

SERVINGS

6 servings

YIELD

2 1/3 cups

If you have a storebought barbecue sauce that you love, you can use 3/4 cup of it here instead of the homemade one; that would turn

this into a 2-ingredient recipe! If you’re finding the sauce is too thick or starting to stick to the pot, add some water or apple cider vinegar

to loosen it up.

PREP TIME

5 mins

COOK TIME

35 mins

TOTAL TIME

40 mins

SERVINGS

6 servings

YIELD

2 1/3 cups

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut in half widthwise

• 1/2 cup ketchup

• 1/4 cup apple cider vinegar

• 2 tablespoons brown sugar

• 2 teaspoons smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon salt

• 1 teaspoon black pepper

Method

Make the barbecue sauce:

Use a whisk to mix ketchup, vinegar, brown sugar, smoked paprika, cumin, salt and pepper together in a large Dutch oven or

heavy-bottomed pot with a lid until well combined.

1.

Cook:

Add chicken to the barbecue sauce and use tongs to toss the chicken in the sauce until coated. Place the pot over medium

heat and let cook, uncovered, until the sauce is simmering. Use the tongs to toss and stir the chicken, then turn the heat

down to medium-low and cover partially with the lid; rest the lid on the edge of the pot, leaving at least a 1-inch gap for steam

to escape. Let cook for 20 minutes.

2.

Shred the chicken:

Uncover the pot and toss the chicken again. If you squeeze a piece with the tongs, it should just about fall apart. If it doesn’t,

cook uncovered for another 5 minutes before testing again. Once it’s very tender, use two forks to carefully shred the chicken

directly in the pot. If your pot is too deep, or you’re finding this difficult, you can also take the chicken out of the pot and shred

it on a cutting board or in a bowl using a hand mixer with beaters.

3.

Finish and serve:

Once the chicken is shredded, turn the heat up to high and keep cooking until the barbecue sauce is thickened and reduced,

about 5-10 minutes. It should be thick enough to coat the chicken, not so liquidy that it drips off the chicken. Remove from

the heat, season to taste with salt and pepper, and serve as desired.

If you have leftover pulled chicken, let it cool to room temperature before transferring to an airtight container and refrigerating

for up to 5 days. Remember that acidic sauces (like this homemade barbecue sauce) do not mix well with aluminum foil, so

don’t use it here. To reheat, simply pop it into a pot with a little bit of water and heat over medium-low until bubbling and hot