It is impossible to make too much of this fantastic pulled chicken. It is so flavorful and delicious that I can eat it again and again- hot or cold, by fork or by bread. All of the cooking is done in one pot, so it doesn’t make a huge mess either. And your relatively mild efforts will be rewarded with a truly crave-worthy and scrumptious meal.
To make this incredible pulled chicken, heat a dutch oven or other oven-proof pot over medium-high heat with 1 tablespoon of vegetable oil. While the oil heats, cut 1 pound of boneless, skinless chicken thighs into pieces. Once the oil is hot, add the chicken thighs to the pot, and season them with salt and pepper. Cook the thighs for about 5 minutes until they begin to brown. While the thighs cook, cut up 1 pound of boneless, skinless chicken breasts the same way. Remove the thighs from the pot, transfer them to a plate, and then brown the chicken breasts for 5 minutes while seasoning them with salt and pepper.
As the chicken breasts cook, dice 1 medium onion, chop 3 garlic cloves, and preheat your oven to 350º F. Remove the chicken breasts to the side plate, and then add the onion and garlic to the pot. Cook them until the onion softens, and then add 1/4 cup of water to the pot. Scrape up any browned bits from the bottom of the pot. Add the chicken back into the pot. Also add in 1 can (14 ounces) of diced tomatoes, 3 tablespoons of Worchestershire sauce, 2 tablespoons of dijon mustard, and 1 tablespoon of maple syrup. Bring the chicken mixture to a simmer, cover the pot, and put it into the oven.
Cook the pot of chicken for 1.5 hours. Reduce the oven temperature to 325ºF, and then cook the chicken for another 30 minutes. Remove the chicken from the oven, and stir it around with a spoon. The chicken should begin to break apart- if it doesn’t cook it longer until it does. Easily shred the chicken by pushing down on it with a potato masher. To make your chicken into spicy buffalo chicken, add in up to 1/4 cup of hot sauce to taste. Mix everything around, and serve the chicken on a crusty roll, a soft hamburger bun, on crackers, or just eat it plain with a fork. This chicken is beyond addictive- moist but not too juicy and fall-apart tender. I must make more!!
This recipe was adapted from Martha Stewart’s Everyday Food magazine.
- Boneless, skinless chicken thighs- 1 pound
- Boneless, skinless chicken breasts- 1 pound
- Vegetable oil- 1 tablespoon
- Onion- 1, medium
- Garlic- 3 cloves
- Diced tomatoes- one 14 ounce can
- Worchestershire sauce- 3 tablespoons
- Dijon mustard- 2 tablespoons
- Maple syrup- 1 tablespoon
- Hot sauce- up to 1/4 cup
- Salt and pepper