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. The end result is just as tasty as pulled pork, and less fatty.
Makes 4 servings
Total time: 4 hours 20 minutes
Prep: 10 minutes
Cook (hands-off): 4 hours
Cool: 10 minutes
1 pound raw boneless, skinless chicken thighs
1 cup good barbecue sauce – homemade or store-bought
1. Heat oven to 300 degrees F. Place chicken in a square 8-inch baking dish. Make a few slits in the chicken.
2. 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.
3. 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 a full 4 hours, until very tender. Remove from oven. Carefully remove 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!
4. Remove chicken from baking dish onto a cutting board. Using a knife and a fork, shred the meat. Return to the baking dish and toss in the sauce.
5. Serve on hamburger buns, topped with your choice of toppings. We like ours with pickles and red onions, and with a big green salad on the side. Cold beer too, of course! Pulled chicken is also very good over plain rice.
PS. Pressed for time one afternoon, with only two hours until dinner, I baked the chicken at 400 degrees F, covered, for 2 hours. The result was delicious and moist – only slightly less than when baked for 4 hours in a 300-degree oven.
Nutrition per serving
Total Fat 6.6 g
Saturated Fat 1.4 g
Cholesterol 85.0 mg
Sodium 922.3 mg
Total Carbohydrate 24.8 g
Dietary Fiber 0.6 g
Sugars 19.3 g
Protein 20.9 g
Weight Watchers Points Plus: 6 points