Pulled Chicken Recipe

Make the marinade

In a medium bowl combine olive oil, apple cider vinegar, chicken broth, smoked paprika, garlic powder, onion powder, ground cumin, brown sugar, kosher salt, black pepper and red pepper flakes (if using). Whisk until sugar dissolves and spices are evenly distributed.

Prepare and start cooking the chicken

Place the chicken breasts (or thighs) in a slow cooker (or a heavy pot if braising on stovetop). Pour the marinade over the chicken so pieces are mostly submerged. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken reaches an internal temperature of 165°F (74°C) and is very tender. If using an oven, set to 300°F (150°C) and braise covered for about 2–2.5 hours.

Alternative quick method (Instant Pot/pressure cooker)

If using a pressure cooker, put chicken and marinade into the pot, seal, and cook on high pressure for 10–12 minutes with a natural release of 10 minutes. Make sure liquid level meets your device’s minimum.

Shred the chicken

Remove chicken from the cooking liquid to a rimmed cutting board or bowl. Using two forks (or a hand mixer on low in a deep bowl), shred the chicken into bite-sized strands. Reserve 1/2 cup of the cooking liquid (or more, to desired moisture).

Combine with sauce

Return shredded chicken to the slow cooker or a skillet. Add the reserved cooking liquid and 3/4 cup barbecue sauce. Stir and cook on low for 10–15 minutes to let flavors meld. Taste and adjust: add more barbecue sauce for sweetness, a splash of lime juice for brightness, or extra salt and pepper as needed.

Garnish and serve

Stir in chopped cilantro if using. Serve pulled chicken on buns or tortillas, or over rice. Offer extra barbecue sauce on the side.