Barbeque Chicken
Cooking Instructions
- 1
Preheat oven to 325.
- 2
Pat chicken dry.
- 3
In Dutch oven, heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes until quite soft. Add the paprika and stir. Add the chicken and stir. Stir in salt, pepper, and BBQ sauce and bring to a simmer.
- 4
Cover the pot and bake for 90 minutes until chicken is very tender. (Alternatively, cook in a slow cooker for 5-7 hours on LOW).
- 5
Remove the chicken pieces using a slotted spoon. Use 2 forks to finely shred the chicken.
- 6
Meanwhile, put the remaining sauce, uncovered, back on the stovetop over high heat. Bring to a boil and reduce the liquid to about half its volume. Pour this thickened sauce over the shredded chicken and stir.
- 7
Serve with buns and extra BBQ sauce on the side. Refrigerate for 3 days or freeze for up to 3 months.
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