BBQ Shredded Chicken

The flavor of this dish goes beyond your normal chicken-breasts-plus-sauce combo. I went with the slow cooker this go-round, but instructions using the stovetop and oven are listed here. I served the chicken next to baked potatoes and green beans for a simple yet delicious family dinner.

8 to 10 servings

3 to 4 pounds boneless skinless chicken thighs, or a mix of thighs and breasts
Olive oil
1 large onion, diced
2 (or more) cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons salt
Freshly ground black pepper
1 1/2 cups (12 ounces) barbecue sauce, store-bought or homemade, plus more for serving

Place chicken and all ingredients into  a slow cooker. Cook for 5 to 7 hours on LOW. If desired, you can lift out the chicken and reduce the sauce in a separate pan on the stovetop, but this may not be necessary; it simply depends on your preference.

**I had frozen chicken on the bone so I simply tossed that the crockpot. Toward the end of the cooking time I then deboned all the meat and put it back into the sauce. I also placed the lid at an angle and cooked on High for awhile to thicken the sauce.

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