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Pulled Chicken Sandwiches Recipe

American · Main course · 135 min total

Tender, slow-cooked shredded chicken in a tangy barbecue sauce, piled high on soft buns. This easy recipe is perfect for a crowd or a weeknight dinner.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 6 hamburger buns
• Coleslaw for serving (optional)

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Stir in ketchup, vinegar, brown sugar, Worcestershire sauce, paprika, pepper, and salt. Add chicken thighs and bring to a simmer.
3. Reduce heat to low, cover, and cook for 1.5 to 2 hours, until chicken is very tender and shreds easily.
4. Remove chicken from pot and shred with two forks. Return shredded chicken to the sauce and stir to coat. Simmer uncovered for 10 minutes to thicken sauce.
5. Toast buns if desired. Pile pulled chicken onto buns and top with coleslaw if using. Serve immediately.

Tips

• For extra flavor, add a dash of hot sauce or liquid smoke to the sauce.
• Leftover pulled chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Serve with pickles and potato chips for a classic meal.

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