Shredded chicken is one of our current weekday go-to meals because it’s easy to make and it’s okay if we don’t all eat dinner at the same time because it’s good cold or hot, and it reheats well. With the kids off doing summer things on a daily basis easy dinners like this make the evenings a little more manageable.
- 1.5 to 2 pounds of boneless chicken (cut into chunks)
- 1 bottle of your favorite hard apple cider or seasonal flavor of craft brew beer
- 1 can of crushed pineapple
- 1 bottle of a smoky-flavor barbecue sauce
- chicken broth on standby in case you need more liquid
- oil for cooking
- salt, pepper, seasonings of choice (maybe even a few drops of liquid smoke)
- A few splashes of olive oil (or whatever oil you prefer) in the bottom of your dutch oven, sweat out an onion if you'd like onion added. I didn't use onion this time but sometimes I do include an onion and some garlic. Season with salt and pepper, and sear the chicken.
- Once you have it all seared, pour in the bottle of hard apple cider and the juice from the can of pineapples. Quickly deglaze the pan and then you want to add enough liquid to come up to just barely cover the chicken. Add a little chicken broth or water if you need more liquid to get the liquid up to the top of the chicken.
- Bring liquid to a boil. Let boil 3 to 5 minutes. Cover. Turn down to medium-low and just let it go for about 30 minutes.... Seriously. Walk away and just let it do its braising thing.
- (click here to learn more about braising chicken while you wait)
- After 30 minutes, take off the lid, grab a pair of tongs and start shredding up the chicken. Stab, squeeze, twist.
- Stir in the crushed pineapple and half to all of the bottle barbecue sauce depending on how much chicken you have and how strong of a barbecue flavor you're looking for. Add a dash more salt and pepper. Put the lid back on and simmer an addition 15 to 20 minutes to get that flavor all incorporated.
- Serve it up on crusty bread rolls, on top of rice, or all by itself! Goes great with a fresh garden salad and some baked or boiled potatoes.
I used a bottle of Crisp Apple Angry Orchard this time, but we generally use whatever’s in the fridge. You can substitute in pretty much any broth or liquid for the alcohol and take out the pineapple and add in shredded carrots or pretty much whatever you’d like or nothing extra at all.
The plate in the photos is mine, that’s why it’s not a sandwich, to keep it gluten free I just put my chicken right on top of my potato and added a salad on the side