Pulled Chicken Recipe

Prepare the marinade

In a small bowl whisk together olive oil, apple cider vinegar, brown sugar, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper until evenly combined.

Season the chicken

Place the chicken thighs in a large bowl or a resealable bag. Pour half of the marinade over the chicken, tossing to coat thoroughly. Reserve the other half of the marinade for later use. Add the bay leaf and transfer chicken to the slow cooker (or a heavy pot if using stovetop).

Add cooking liquid

Pour the chicken broth into the slow cooker around the chicken (do not pour directly over to avoid washing off seasoning). The liquid should come up about halfway on the chicken pieces.

Cook the chicken

Slow cooker method: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fork-tender and reaches 75°C (165°F). Stovetop/oven method: Bring to a simmer on the stove in a heavy covered pot, then reduce heat and simmer gently for 35–45 minutes until tender. Alternatively, bake covered at 175°C (350°F) for 35–45 minutes.

Make the finishing sauce

While the chicken cooks (or during the last 10 minutes), combine barbecue sauce, worcestershire sauce, honey, and fresh lime juice in a bowl. Taste and adjust: add more honey for sweetness or lime for brightness.

Shred the chicken

When the chicken is done, remove the pieces to a cutting board or large bowl, discarding the bay leaf. Using two forks (or stand mixer with paddle on low), shred the chicken into bite-sized strands. Reserve about 1/2 cup of the cooking liquid.

Combine with sauce

Place the shredded chicken back into the slow cooker or a skillet over low heat. Add the reserved cooking liquid and the finishing sauce. Stir to combine and simmer gently for 5–10 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.

Add fresh elements

Stir in chopped cilantro and half of the sliced green onions. If you like heat, fold in pickled jalapeños to taste.

Warm buns or tortillas if using. Pile pulled chicken on buns or tortillas, top with prepared coleslaw for crunch, additional cilantro, remaining green onions, and lime wedges on the side. Serve immediately.

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered skillet with a splash of water or broth to keep moist.