Barbecue Pulled Chicken

Barbecue Pulled Chicken
  • 1¼ cups tomato sauce
  • ¼ + ⅛ cups bead molasses
  • ¼ cup apple cider vinegar
  • 1 Tbs. Worcestershire sauce
  • 2½ Tsp. ground mustard
  • 2 Tsp. smoked paprika
  • ½ Tsp. garlic powder
  • ⅛ Tsp. cayenne pepper, can be reduced for less spicy sauce
  • 1½ Tsp. salt
  • ½ Tsp. ground black pepper, can be reduced for less spicy sauce
  • 15 packets stevia (PureVia)
  • 2 whole chicken breasts
  • 1 half yellow onion, sliced
  • 1 half green bell pepper, sliced
  • 2 whole garlic cloves, smashed
  • 1 Tbs. olive oil
  • 1 Tsp. salt
  • ½ Tsp. black pepper
  • ½ Tbs. cornstarch mixed with ⅛ cup cold water for thicker sauce, optional
  1. (Barbecue Sauce)
  2. Combine all ingredients, except the corn starch slurry, in a small saucepan.
  3. Bring mixture to a boil.
  4. If a thicker sauce is desired, add the corn starch slurry and simmer for five minutes.
  5. (Chicken)
  6. In a large, heavy bottom pot, sauté onion, bell pepper, and garlic in olive oil until they become fragrant.
  7. Cut the chicken into strips and season with salt and pepper.
  8. Add the chicken to the sautéed mixture and cover with water.
  9. Bring the pot to a boil, and cook until chicken is done.
  10. Drain all water from the chicken and vegetable mixture. If desired, the vegetables can be removed.
  11. Once cool enough to handle, pull the chicken apart into thin strips.
  12. In a medium saucepan, coat the pulled chicken with barbecue sauce to taste.
  13. Simmer on medium heat for 5 to 7 minutes.
  14. Serve alone, on top of your favorite bun for a great slider sandwich.


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