A delicious way to make shredded chicken for a sandwich.
2 lb. boneless skinless chicken thighs
1/2 Tbsp. oil
1 c. BBQ sauce
1/2 Tbsp. apple cider vinegar
1-2 Tbsp. water, as needed
Heat cast iron to medium-high (7) heat. Rinse chicken thighs and pat dry. Add oil and lightly brown chicken on both sides, repeating in batches until all chicken is done.
Add BBQ sauce, apple cider vinegar, and chicken to a pot and simmer over medium-low (3) heat until it can be shredded, 15-20 minutes. Remove chicken from pot, shred with 2 forks or a kitchen mixer, then return to pot.
Allow shredded chicken to simmer for ~20-30 minutes, uncovered, until very tender and sauce has thickened.