Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 lb boneless, skinless chicken thighs
  • 1 cup tomato puree, no salt added
  • 1/3 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp liquid smoke
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, smashed
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper

Instructions:

  1. Place the thinly sliced yellow onions and smashed garlic cloves at the very bottom of your cooking vessel.
  2. In a medium bowl, combine the tomato puree, apple cider vinegar, Worcestershire sauce, smoked paprika, liquid smoke, Dijon mustard, honey, salt, black pepper, and cayenne.
  3. Place the chicken breasts and thighs directly on top of the onions, making sure they aren't too crowded.
  4. Pour your whisked BBQ mixture over the chicken, using a spoon to ensure every inch of the meat is coated.
  5. Cover tightly and cook 4 hours on high in a slow cooker or 1 hours 30 mins in a 165°C oven until the meat yields easily to a fork.
  6. Transfer the cooked chicken to a large rimmed baking sheet or cutting board. Let it rest for 10 minutes to allow the juices to redistribute.
  7. Use two forks to pull the meat apart into long, thin strands.
  8. If the liquid left in the pot is too thin, simmer it uncovered for 10 minutes until it becomes a glossy, thick glaze.
  9. Toss the shredded chicken back into the concentrated sauce and onions, stirring gently to coat every strand.
  10. For the ultimate finish, spread the sauced chicken on a tray and place under the broiler for 3 minutes until the tips turn dark and crispy.