Pulled Chicken is simple to make and can be versatile with lots of different dishes. For a Tex-Mex flair, drain and chop a 4-oz. can of pickled jalapenos and stir them into the sauce along with a seeded, chopped chipotle. Use Pulled Chicken in burritos or to top nachos.
2 pounds boneless, skinless chicken breasts or thighs
1 onion, finely chopped
2 cloves garlic, finely chopped
1 18-oz. bottle barbecue sauce
1/4 cup cider vinegar
1 teaspoon Tabasco sauce
6 whole-wheat hamburger buns, optional
8 large Boston lettuce leaves, optional
2 cups coleslaw, homemade or store-bought
How to Make It
Place chicken in slow cooker. Sprinkle with onion and garlic. Whisk together barbecue sauce, vinegar and Tabasco; pour on top. Cover and cook on low until chicken is cooked through, 5 to 6 hours. Remove chicken from slow cooker and let cool slightly; shred. Stir chicken back into sauce.
Arrange chicken on buns or lettuce leaves, if desired. Top with coleslaw and tops of buns, then serve immediately.