This makes great sandwiches and is great served with cole slaw.
8-10 servings
3-4 pounds boneless skinless chicken, mix of thighs and breasts
1 large onion, chopped
smoked paprika
salt
pepper
olive oil
2 cups of your favorite barbecue sauce
Heat a large pot and add 2 tablespoons olive oil. Cook the onion for 5 minutes on medium heat, until soft.
Sprinkle the chicken pieces on both sides with salt, pepper, and smoked paprika. Add chicken to the pot, piece by piece and brown on both sides. Pour in the barbecue sauce and bring to a simmer.
For the oven:
Cover the pot with a heavy lid and put in the oven at 325. Bake, covered, for 90 minutes, or until chicken can be shredded easily with two forks. Shred the chicken, return it to the sauce and stir.
For the slow cooker:
Instead of putting the pot in the oven, pour all the contents from the pot into the slow cooker. Cook 5-7 hours on LOW. Shred the chicken with two forks and return it to the sauce.
8-10 servings
3-4 pounds boneless skinless chicken, mix of thighs and breasts
1 large onion, chopped
smoked paprika
salt
pepper
olive oil
2 cups of your favorite barbecue sauce
Heat a large pot and add 2 tablespoons olive oil. Cook the onion for 5 minutes on medium heat, until soft.
Sprinkle the chicken pieces on both sides with salt, pepper, and smoked paprika. Add chicken to the pot, piece by piece and brown on both sides. Pour in the barbecue sauce and bring to a simmer.
For the oven:
Cover the pot with a heavy lid and put in the oven at 325. Bake, covered, for 90 minutes, or until chicken can be shredded easily with two forks. Shred the chicken, return it to the sauce and stir.
For the slow cooker:
Instead of putting the pot in the oven, pour all the contents from the pot into the slow cooker. Cook 5-7 hours on LOW. Shred the chicken with two forks and return it to the sauce.
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