Stovetop Barbecue Pulled Chicken is a quick and flavorful way to enjoy tender, saucy shredded chicken without firing up the grill or slow cooker. The chicken simmers in a smoky, tangy barbecue sauce until it’s juicy and easy to pull apart. It’s perfect for sandwiches, sliders, tacos, or even piled over rice for a hearty meal.
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
2. Ingredients
- 1½ pounds boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- ½ cup barbecue sauce (your favorite brand or homemade)
- ¼ cup chicken broth or water
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional for serving:
Burger buns, coleslaw, or pickles
3. Instructions
Step 1: Sear the Chicken
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 3–4 minutes per side until lightly browned. This step locks in flavor.
Step 2: Add Sauce and Seasoning
Pour in the barbecue sauce, chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat the chicken well.
Step 3: Simmer
Reduce heat to low, cover, and let the chicken cook for about 15–18 minutes, turning once or twice. The chicken should be tender and fully cooked.
Step 4: Shred the Chicken
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the pan and stir until it’s well coated in the sauce. Let it simmer for another 3–5 minutes to soak up all the flavors.
Step 5: Serve
Serve the pulled chicken on toasted buns with coleslaw or alongside rice, roasted potatoes, or corn on the cob.
4. Nutrition (Per Serving)
Calories: 280
Fat: 9g
Carbohydrates: 14g
Protein: 32g
Sugar: 10g
Sodium: 540mg
5. Tips
- Use chicken thighs for juicier, more flavorful meat.
- Add a dash of hot sauce or cayenne if you like heat.
- For a tangy kick, mix a spoonful of mustard into the sauce.
- Leftovers make great wraps or can be added to baked potatoes.
- Store in the fridge for up to 4 days or freeze for up to 2 months.
