This super duper easy, one-pot recipe makes literally THE BEST shredded chicken you will ever have! This chicken does all the work right on the stove top. It turns out so tender it practically shreds itself right in the pot, absorbing all of the extra juices, creating the most perfectly moist, flavorful, self-saucing BBQ style chicken. This stuff is great for sandwiches and more!
My favorite way to serve this perfect BBQ shredded chicken, is piled high on a nice soft roll, drizzled with more BBQ sauce and my easy coleslaw recipe.
This stuff is ultra saucy and tender, with a hint of tangy, salty, sweetness. It's perfect for serving at any summer BBQ, picnic or family gathering. This is a perfect recipe for beginner cooks and comes out perfect every time! Give it a try and let me know what you think. Hopefully this simple dish will become a staple in your house too :)
You can double the recipe as needed, perfect for serving a crowd. Or whip up a small batch, for a special family dinner. Either way, it is such an easy, classic chicken recipe you will be happy to add to your go-to collection.
Easy BBQ Shredded Chicken
Yield: 6 servings
Ingredients
- 1-2 tablespoons olive oil
- 1 large onion, chopped
- 4-6 minced garlic cloves
- 2 lbs boneless, skinless chicken breasts (about 3-4 breasts)
- 1/4t salt
- 1/4t pepper
- 1 18oz bottle of barbecue sauce
- 1/3 cup Zesty Italian dressing
- 1T Worcestershire sauce
- 1 (14.5oz) can chicken broth
Directions
Add oil to a large pot. Over medium heat, cook onion for about 5 minutes until soft. Stir in garlic.
Add chicken, salt, pepper, bbq sauce, Italian dressing, Worcestershire sauce and broth. Mix to combine (add 1 cup of water if chicken is not covered in liquid).
Bring to a boil over medium heat, uncovered, flipping chicken 2-3 times, until mostly white. Once it has reached a boil, reduce heat to low, cover pot with lid, and let simmer for about 90 minutes, flipping chicken and scraping the bottom of the pot once or twice.
Uncover and break chicken apart in the pot by poking at it with a wooden spoon, until it is very well shredded and has absorbed most of the liquid. (I like to leave a little liquid to keep the chicken nice and saucy so it doesn’t dry out).
