Barbecue Shredded Chicken
I feel, though, that there is one really key element to making good barbecue sauce chicken, whether it's in the oven or the slow cooker: Use dark meat. Chicken breasts don't have enough fat or tenderness to get soft while braising; they just aren't going to fall apart into soft threads the way a slightly fattier meat will. Personally, I like to use mostly boneless skinless chicken thighs, which aren't as dark as legs, but offer a light yet succulent texture. I do mix in a breast or too as well, but I would never use them for more than 25% to 30% of the total meat. You can also opt to use bone-in chicken, but for me the whole point of this dish is for it to be extremely easy and hands-off, and the extra work of skinning the chicken or working with the bones isn't worth it. After that, it's all easy! Barbecue Shredded Chicken 8 to 10 servings Heat the oven to 325°F. In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat.