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This deliciously succulent pulled chicken is smothered in a tasty homemade barbecue sauce and baked in the oven until wonderfully tender.
It's excellent on its own, in a bun or a sandwich, or as a tasty filling for a lettuce wrap.
There's something about slowly cooked meat. It's true for beef (pot roast, beef cheeks, goulash) and pork (pork roast), and it's also true for chicken.
Add some barbecue sauce, and you're in for a real treat. The homemade barbecue sauce I use here is delicious and easy to make, but you can use any sauce you like.
Jump to:
- Ingredients
- Variations
- Pulled Chicken Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Chicken Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.
Fresh chicken: I use boneless, skinless chicken thighs in this recipe. I don't recommend using chicken breast. It's too dry to use in a slow-cooked recipe.
For the homemade BBQ sauce: Tomato paste, balsamic vinegar, salt and pepper, garlic powder, smoked paprika, and a sweetener. I use stevia, but you can use any sweetener to equal 2 tablespoons of sugar.
Variations
- One way to vary this recipe is to tinker with the homemade barbecue sauce seasonings. Sometimes, I add ¼ teaspoon of cayenne pepper to make it spicy. Other good additions I've tried and liked include a teaspoon of onion powder and ¼ teaspoon of ground cumin.
- Another variation is using a store-bought BBQ sauce. When pressed for time, I often do, and it works great. Since so many exist, this is another good way to vary the recipe and make it slightly different each time.
Pulled Chicken Instructions
The detailed instructions are listed in the recipe card below. Here are the basic steps for making this recipe:
You start by mixing the homemade BBQ sauce.
Place the chicken pieces in a baking dish. Add the sauce, ensuring it covers the chicken.
Cover the pan in a double layer of foil and bake the chicken in a300°F oven for 3-4 hours, until very tender.
This is what the chicken looks like when done. Isn't it gorgeous?
Shred the chicken with two forks or a spatula, mix it well with the BBQ sauce, and serve.
Expert Tips
How long to cook the chicken:
I usually bake the chicken for three hours. Baking for four hours works well to make the chicken exceptionally tender. But if you bake it for so long, the barbecue sauce sometimes reduces too much despite the foil.
In fact, pressed for time one afternoon, with only two hours until dinner, I baked the chicken at 400°F, covered, for 2 hours. The result was delicious and moist - so this is an option if you're in a rush.
Easy cleanup tips:
One important tip is to line the bottom and sides of the baking dish with foil.
The barbecue sauce gets beautifully caramelized as the dish slowly bakes, making for a delicious dinner -- and a tough cleanup job later on, as shown in this photo:
However, if you prefer not to use foil when cooking, let the baking dish cool a little (so it doesn't explode), then fill it with hot, soapy water.
Let it soak overnight on a dishtowel on the counter (never put a hot Pyrex dish directly on a cold counter!). The following day, cleanup is a breeze.
Recipe FAQs
Is pulled chicken as good as pulled pork?
I think it is! Pulled pork is amazing, no doubt. But when slowly cooked in a rich BBQ sauce and shredded, chicken is just as good, as long as you use chicken thighs, which are nice and fatty.
Can I use chicken breasts in this recipe?
I don't recommend using chicken breasts. They are too lean and will dry out during the long cooking time. You can use them to make baked chicken breast, but it's best not to use them in this recipe.
Chicken thighs are fattier and juicier. They're far more suitable for slow cooking. And they are way more delicious! I also use them in this boneless chicken thighs recipe.
Can you freeze pulled chicken?
Yes. It's best to portion it out, place it in freezer-safe containers, and freeze it. You can thaw it in the fridge and then reheat it in the microwave in a covered microwave-safe dish.
Serving Suggestions
I like to serve this saucy dish on cloud bread, 90-second bread, or thick slices of almond flour bread.
It's also good on a bed of cauliflower rice, microwave spaghetti squash, sauteed spinach, or shredded lettuce.
A tasty yet messy option is to use it as a filling for lettuce sandwiches. When I go this route, I like to add pickled red onions.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. It's best to reheat them gently to avoid drying them out. Reheat them in the microwave, covered, at 50% power.
As mentioned above, you can freeze pulled chicken for up to three months.
More Chicken Recipes
- Thai Chicken Salad
- Baked Boneless Chicken Thighs
- Keto Chicken Casserole
- Chicken and Mushrooms
Recipe Card
4.98 from 423 votes
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Pulled Chicken
This deliciously succulent pulled chicken is smothered in a tasty homemade barbecue sauce and baked in the oven until wonderfully tender.
Prep Time15 minutes mins
Cook Time3 hours hrs
Rest time5 minutes mins
Total Time3 hours hrs 20 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 306kcal
Author: Vered DeLeeuw
Ingredients
- 1.5 pound boneless skinless chicken thighs
Barbecue sauce:
- ¾ cup tomato paste (7-ounce jar)
- ¾ cup balsamic vinegar
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon stevia glycerite
Instructions
Preheat your oven to 300°F. Place the chicken thighs in a square 8-inch baking dish. Make a few slits in the chicken with a sharp knife.
To make the barbecue sauce, mix the tomato paste, balsamic vinegar, salt, pepper, garlic powder, smoked paprika, and sweetener in a medium bowl.
Pour the sauce over the chicken, coating it evenly. Use your hands to ensure the sauce not just covers the chicken but also gets inside the slits.
Cover the baking dish tightly with a double layer of foil and place it in the oven. It will start to smell amazing after about 2 hours, but you should cook it for 3 hours - until very tender.
Remove the pan from the oven. Carefully remove the foil - hot steam will escape - and allow the dish to cool for about 5 minutes until easier to handle.
Using a knife and fork or a rubber spatula, shred the chicken while still in the baking dish and toss it with the sauce.
Serve immediately.
Video
Notes
You can replace the stevia with 2 tablespoons of maple syrup; each serving of this version has about 332 calories, 22 grams of carbs, and 10 grams of sugar.
How long to bake: I usually bake this dish for three hours. Baking for four hours works well to make the chicken exceptionally tender. But if you bake for so long, the barbecue sauce sometimes reduces too much despite the foil. In fact, pressed for time one afternoon, with only two hours until dinner, I baked the chicken at 400°F, covered, for 2 hours. The result was delicious and moist - so this is an option if you're in a rush.
Cleanup tips: The barbecue sauce gets beautifully caramelized as the dish slowly bakes, which makes for a delicious dinner -- and a tough cleanup job later on. So, you should line the baking dish with foil. If you prefer not to use foil, allow the baking dish to cool a little (so it doesn't explode), then fill it with hot, soapy water. Let it soak overnight on a dishtowel on the counter (never put a hot Pyrex dish directly on a cold counter!). The following day, cleanup is a breeze.
Storing leftovers: You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers for up to three months.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 306kcal | Carbohydrates: 15g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Sodium: 802mg | Fiber: 1g | Sugar: 4g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Laura
Would love to try this recipe! It looks so delicious 🙂 Unfortunately, I don’t have an oven. Is it also possible to cook it on the stovetop?
Reply
Vered DeLeeuw
Hi Laura,
Oven-baking is better, but you can make pulled chicken on the stovetop.
Place the chicken thighs in a heavy-bottomed saucepan with a lid. Pour the BBQ sauce on top and coat the chicken pieces well. Bring to a simmer over medium heat.
Lower the heat to medium-low, partially cover, and cook until the chicken is tender, for about 30 minutes. Check to see if you need to add water after the first 20 minutes.
Remove the lid, shred the chicken inside the pan, and mix it with the sauce. Increase the heat to medium-high and cook, uncovered, until the sauce thickens, for about 10 minutes. As before, check periodically to ensure there's enough liquid in the pan, and it's not becoming too dry.
Mix again and serve.
Reply
Stacy
Have you tried on a whole chicken? Obviously adjust to make sure cooked, maybe doubling bbq?
Reply
Vered DeLeeuw
Hi Stacy,
I only tested this recipe with boneless chicken thighs.
Lana
This was amazing! I can't stop eating it just out of the bowl and can't believe it is protein and good for me. I'm not limiting carbs so I've added a couple teaspoons of brown sugar. I've also added maybe 2 tablespoons of Worcestershire sauce.Reply
Vered DeLeeuw
I'm so glad you're enjoying this recipe so much, Lana! Thank you for sharing the changes you made.
Reply
