One-Pot Barbecue Pulled Chicken

• servings: 4
• active time: 5 to 10 minutes
• total time: 20 minutes

Ingredients

1½ cups chicken broth

1½ cups ketchup

1 tablespoon chili powder

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon dijon mustard

1 teaspoon garlic powder

1 teaspoon liquid smoke

1 teaspoon onion powder

Salt and freshly ground black pepper

2½ pounds boneless, skinless chicken breast halves, tenders, or thighs

Rolls, buns, or soft tortillas for serving

Directions

1. In a large stock pot or saucepan, whisk together the broth, ketchup, chili powder, cider vinegar, Worcestershire sauce, dijon mustard, garlic powder, liquid smoke, onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Add the chicken, set the pan over medium- high heat, and bring to a simmer. Reduce the heat to medium-low, partially cover, and simmer for 15 minutes, until you can easily shred the chicken with two forks.

2. Shred the chicken into the sauce.

3. Return the mixture to a simmer over medium-low heat, and simmer for 5 minutes, until the sauce thickens and reduces. Season to taste with salt and black pepper.

4. Reserve half of the chicken for the Mexican Chicken with Rice and Corn (page 30) or another future meal. Refrigerate for up to 3 days.

5. Serve the remaining chicken in rolls, buns, soft tortillas, or even lettuce cups.