BBQ Shredded Chicken Sandwiches
Serves 8-10
Adapted from The Kitchn
3-4 pounds boneless, skinless chicken thighs, or a mix of thighs and breasts
1 tablespoon olive oil
1 large onion, diced
2-4 cloves garlic, minced
2-3 teaspoons smoked paprika
Salt and pepper
1 ½ cups barbeque sauce, plus more for serving (such as this butter-based Texas-style BBQ sauce, this mustard-based Carolina-style BBQ Sauce, or a store-bought sauce)
Burger buns, for serving
Preheat the oven to 325°F. As the oven is heating up, pat dry the chicken.
Heat a Dutch oven or heavy pot over medium heat. As the pot is heating up, add the olive oil. Once hot, add the onion and sauté for 4-5 minutes, until glassy. Add the garlic and saute, stirring frequently so the garlic doesn’t burn, for 1-2 minutes, until fragrant. Add the smoked paprika and stir to combine everything.
Add the chicken, one piece at a time, stirring to mix well with the onion mixture. Stir in salt and pepper, to taste.
Pour in the barbecue sauce and bring it to a slow simmer before turning off the heat. Put a lid on the pot and put the pot in the oven. Bake, covered for 90 minutes, or until the chicken is extremely tender.
Remove the pot from oven and transfer chicken to a large mixing bowl. Using two forks, finely shred the chicken.
The pot should still have leftover barbeque sauce and juices in it. Put it back on the stove, turn the stove to medium-high heat and simmer the liquid down until it reduces to about half its volume. Pour the thickened sauce over the chicken and stir.
Serve with buns and any sides you like, such as a coleslaw.
Enjoy!