INGREDIENTS
For the pulled chicken
1 (14.5 ounces) can
no-salt-added diced tomatoes
1/4 cup apple cider vinegar
2 tablespoons honey
1 tbsp smoked paprika
1 tbsp
soy sauce
1 tbsp Dijon mustard
3/4 tsp red pepper flakes
4 boneless, skinless chicken breasts (2 lbs)
coarse kosher salt
freshly ground black pepper
sweet + tangy barbecue sauce (ingredients and recipe to follow)
whole wheat buns
For the barbecue sauce
1 tsp canola oil
1/2 very finely chopped sweet onion
1 1/4 cups reduced sodium ketchup
1 cup apple cider vinegar
1/4 cup
Worcestershire sauce
2 tbsp Dijon mustard
1 tsp firmly packed brown sugar
Juice of 1/2 lemon
1 tbsp freshly ground black pepper, or to taste
DIRECTIONS
Slow cooker method: Combine the tomatoes, vinegar, honey, paprika, soy sauce, mustard, and red pepper flakes in the insert of a medium slow cooker. Add the chicken and season with salt and pepper. Cover with the lid and cook on low until the chicken is falling apart, about five hours. Taste and adjust for seasoning with salt and pepper.
Oven method: Preheat the oven to 350 degrees. Combine the tomatoes, vinegar, honey, paprika, soy sauce, mustard, and red pepper flakes in a medium Dutch oven. Add the chicken and season with salt and pepper. Bring to a boil over high heat. Cover with the lid and transfer to the oven. Cook until the chicken is falling apart, one and a half to two hours. taste and adjust for seasoning with salt and pepper.
Serve warm, with barbecue sauce. To make the barbecue sauce, heat the oil in a medium saucepan over medium heat. Add the onion and simmer until soft and melted, five to seven minutes. Add the remaining ingredients. Bring to a boil, decrease the heat to simmer, and cook until flavors have smoothed and mellowed, about ten minutes. Store in an airtight container in the refrigerator. It will last for months.
