One Pot BBQ Shredded Chicken
Yield: 16-ounces
Serving Size: 4-ounces
Total servings: 4
Ingredients
2 tablespoons neutral oil such as avocado, divided
2 cups frozen onion and pepper blend
1 pound boneless, skinless chicken thighs
½ cup low-sodium chicken stock
½ cup apple juice
1 cup low-sugar BBQ sauce, such as Stubb’s or Primal Kitchen
Optional for serving: buns, toppings such as slaw, pickles, cotija cheese
Heat a large dutch oven or pot over medium-high heat. Add 1 tablespoon oil, heat, then add chicken thighs. Allow to sear on one side for 3-4 minutes, then reduce heat to medium. Flip the chicken and cook for an additional 3 minutes on the other side. Once chicken has seared on both sides remove to a plate and set aside.
Add remaining tablespoon of oil to the pan and add the frozen vegetable blend. Sauté for 6-8 minutes until vegetables release their liquid, soften and begin to turn golden brown.
Once vegetables have cooked down pour the chicken stock into the pan and use a spatula to loosen the bits at the bottom of the pan. Once all bits are released add in the chicken and cover with the apple juice and BBQ sauce. Use a spatula to ensure chicken is evenly coated and submerged in the liquids.
Cover pot with lid and bring to a vigorous simmer over medium heat. Once bubbling reduce heat to medium low and allow to simmer gently for 35-40 minutes. Chicken is fully cooked when its internal temperature registers 165°F and it begins to shred apart easily.
Once chicken is fully cooked allow to cool slightly in pot, then shred apart with two forks before serving. Assemble/ serve as desired.
Leftovers will keep in the refrigerator for up to 4 days.
Estimated Nutrition Information/ Amount Per Serving:
Calories: 280
Carbohydrates: 20g
Total Sugar: 15g
Added Sugar: 6g
Fiber: 1.5g
Total Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Cholesterol: 95g
Protein: 22g
Sodium: 410mg
