Pulled Chicken Recipe

Prepare aromatics and spice mix

Peel and halve the onion. Smash the garlic cloves with the flat side of a knife. In a small bowl combine paprika, ground cumin, onion powder, garlic powder, salt and black pepper; set aside.

Sear (optional)

Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. When hot, add chicken thighs and sear 2 minutes per side until lightly browned (this step adds flavor but is optional if using a slow cooker or instant pot). Remove chicken and set aside.

Deglaze and assemble

Add the halved onion, smashed garlic, and bay leaves to the pot. Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the pan. Stir in the brown sugar and half of the spice mix; mix to dissolve.

Cook the chicken

Return the chicken to the pot, nestling pieces into the liquid. Bring to a gentle simmer, then reduce heat to low, cover and simmer for 25–30 minutes, or until internal temperature reaches 75°C (165°F) and meat is tender. If using a slow cooker, transfer contents and cook on low for 4–5 hours. If using an Instant Pot, cook on high pressure for 10 minutes with a 10-minute natural release.

Shred the chicken

Remove chicken to a cutting board. Use two forks or meat claws to shred the thighs into bite-size shreds. Discard bay leaves and large onion pieces (or finely chop some softened onion back into the shredded meat if desired).

Finish and season

Return shredded chicken to the pot with the cooking liquid. Stir in remaining spice mix and the optional BBQ sauce (if using). Simmer uncovered over low heat for 5–8 minutes so flavors meld and some liquid reduces. Taste and adjust seasoning with extra salt, pepper, or a splash more apple cider vinegar for brightness.

Toast buns or warm tortillas. Pile pulled chicken onto buns or tortillas, top with coleslaw, chopped cilantro and a squeeze of lime. Serve hot.