Delicious, succulent pulled chicken, smothered in a tangy barbecue sauce and cooked in a slow oven for several hours. While chicken breast would make for a leaner dish, boneless skinless chicken thighs are juicier and so more suitable for slow cooking.
- 1 lb. boneless, skinless chicken thighs
- 1 cup good barbecue sauce - homemade or store-bought
- Preheat oven to 300 degrees F. Place the chicken in a square 8-inch baking dish. Make a few slits in the chicken.
- Pour the barbecue sauce over the chicken, coating evenly. Use your hands to make sure sauce not just covers the chicken, but also gets inside the slits.
- Cover the baking dish tightly with foil and place in the oven. It will start to smell amazing after about 2 hours, but cook it for the full 4 hours, until very tender.
- Remove from oven. Carefully remove the foil - hot steam will escape - and allow to cool about 10 minutes, until easier to handle.
- See how gorgeous the chicken looks when it emerges from the oven!
- Using a knife and a fork, shred the meat while still in the baking dish, and toss in the sauce.
- Serve on hamburger buns (gluten free if needed), topped with your choice of toppings, on cooked rice, on cauliflower rice or on shredded cabbage.