This pulled chicken is the sort of recipe I come back to when I want something unfussy, flavorful, and reliably tender. It relies on an intense, slightly sweet tomato-balsamic sauce and low-and-slow heat so the thighs shred without drying out. No browning, no searing—just patience and a sauce that does the heavy lifting.

It’s built for busy nights and weekend meal prep alike. You can bake it straight in the dish you’ll shred it in, which saves a pan and keeps the juices where they belong. The flavor is balanced: tomato depth from paste, a bright tang from balsamic, smoky warmth from paprika, and just a touch of brown sugar for balance.

Read through the steps once, set a timer, and let the oven do the work. The result is chicken that pulls into ribbons and soaks up the sauce—perfect for sandwiches, tacos, grain bowls, or simply plated with a generous spoonful of sauce.

What’s in the Bowl

Ingredients

1 1/2 pounds boneless skinless chicken thighs — dark meat stays juicy during long baking; thighs are forgiving.
1 jar (7 ounces) tomato paste — concentrated tomato flavor and body for the sauce.
2/3 cup balsamic vinegar — provides acidity and a touch of sweetness to balance the paste.
3/4 teaspoon sea salt — seasons the meat and brings out other flavors.
1/2 teaspoon black pepper — basic seasoning; freshly ground if possible.
3/4 teaspoon smoked paprika — adds warmth and a subtle smoky note.
1 teaspoon garlic powder — concentrated garlic flavor without chopping fresh cloves.
1/2 teaspoon onion powder — rounds the savory profile.
1 tablespoon brown sugar — softens acidity and deepens the sauce.

Cook Pulled Chicken Recipe Like This

Preheat the oven to 300°F.
Arrange 1 1/2 pounds boneless skinless chicken thighs in a 9-inch square baking dish in a single layer. Pat the chicken dry with paper towels if desired.
Use a sharp knife to score each thigh by making several shallow slits in the top so the sauce can penetrate.
In a medium bowl, combine the 7-ounce jar tomato paste, 2/3 cup balsamic vinegar, 3/4 teaspoon sea salt, 1/2 teaspoon black pepper, 3/4 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 tablespoon brown sugar. Whisk thoroughly until the mixture is smooth and pourable.
Pour the sauce evenly over the chicken, pressing it into the slits and ensuring the thighs are well coated.
Cover the baking dish tightly with a double layer of aluminum foil.
Bake for 2 1/2 to 3 hours, until the chicken is very tender and pulls apart easily.
Remove the dish from the oven, carefully lift off the foil to avoid steam, and let the chicken rest 5 minutes.
Using two forks, shred the chicken directly in the baking dish and toss it with the sauce to coat. Serve immediately.

What Sets This Recipe Apart

This recipe is straightforward but deliberate: long, low baking softens the connective tissue and concentrates flavor without drying the meat. Using tomato paste instead of canned tomatoes concentrates the tomato flavor and thickens the sauce so it clings to the shredded chicken. Balsamic vinegar brings acidity and a slight sweetness that plays nicely with the brown sugar and smoked paprika, giving depth without overpowering.

There’s no sear, no stovetop reductions, and no complicated steps. The scoring step is small but impactful: it lets the sauce penetrate and season the meat from the inside. And because everything happens in the baking dish, clean-up is minimal—an underrated advantage on weeknights.

International Equivalents

If you want to tune the flavors toward another cuisine, swap or add a few pantry items while keeping the method the same.

Mexican-style: add a teaspoon of ground cumin and a chopped chipotle in adobo to the sauce, and finish with fresh cilantro and lime when serving.
Mediterranean-style: replace smoked paprika with sweet paprika, stir in a tablespoon of red wine vinegar in place of some balsamic, and finish with chopped parsley and a squeeze of lemon.
Asian-inspired: add a tablespoon of soy sauce (reduce the salt slightly), swap white vinegar for half the balsamic, and finish with sliced scallions and sesame oil.

Gear Checklist

You don’t need much—this recipe is intentionally minimal in equipment.

9-inch square baking dish (metal, glass, or ceramic)
Mixing bowl and whisk (or fork) to combine the sauce
Sharp knife for scoring the thighs
Aluminum foil for a tight seal
Two forks for shredding

Optional: a silicone spatula to scrape the sauce off the dish and into the shredded chicken, and a meat thermometer if you like to check temperatures (final texture is a better indicator here than internal temp).

What Not to Do

Do not rush the cooking time. The difference between 1 hour and 3 hours here is the difference between stringy, dry chicken and tender, shreddable meat. Resist the urge to increase oven temperature to speed things up.

Avoid adding large amounts of extra liquid. This sauce is meant to be concentrated; too much liquid will dilute flavor and prevent the thighs from braising properly. If you want looser juices for dipping, add a splash of water or stock after shredding rather than at the start.

Don’t skip the foil or seal. The foil traps steam and creates a moist environment so the thighs become tender. A loosely covered dish will lead to drier edges.

Seasonal Flavor Boosts

Small tweaks let this recipe reflect seasonal produce without changing the method:

Spring: fold in chopped fresh herbs—tarragon or parsley—and finish with lemon zest for brightness.
Summer: stir in a handful of finely diced roasted red pepper or charred corn kernels after shredding for texture and sweetness.
Fall: add a teaspoon of Dijon mustard to the sauce for warmth and depth; finish with chopped apples or roasted squash on the side.
Winter: a squeeze of orange and extra smoked paprika will warm the profile; serve with braised greens.

Behind the Recipe

I developed this version to solve a practical problem: how to get reliably tender, flavorful shredded chicken without babysitting a pot. Using tomato paste and vinegar provides concentrated flavor in a compact, easy-to-mix sauce. Baking low and slow breaks down collagen in the thighs, so the meat pulls apart with little effort.

The flavor profile is intentionally balanced: acid, sweetness, smoke, and savory seasonings. Each element has a job—acid to brighten, sugar to round, paprika to add backbone, and garlic/onion powders to provide savory aromatics without extra prep.

Storing Tips & Timelines

Cool the shredded chicken to room temperature, then store it in an airtight container.

Refrigerator: 3–4 days. Keep sauce and chicken together so the meat stays moist.
Freezer: up to 3 months. Use freezer-safe containers or heavy-duty freezer bags; squeeze out excess air. Thaw overnight in the fridge before reheating.

To reheat: warm gently on the stovetop in a skillet over low heat, stirring frequently and adding a splash of water or stock if the sauce has thickened. You can also reheat covered in a 325°F oven until warmed through, about 15–25 minutes depending on portion size.

Ask the Chef

Q: Can I use chicken breasts instead of thighs? A: You can, but breasts are leaner and can dry out with long cooking. If using breasts, check earlier—start checking at 1 1/2 to 2 hours—and consider reducing the time slightly.

Q: Can I make this on the stovetop or in a slow cooker? A: Yes. On the stovetop, braise on low in a covered pan with the same sauce, checking for tenderness after 1 1/2 to 2 hours. In a slow cooker, cook on low for 4–6 hours or high for 2–3 hours, though you may want to reduce added vinegar slightly to taste.

Serve & Enjoy

Serve this pulled chicken straight from the baking dish with plenty of sauce. It’s fantastic on toasted buns with pickles and slaw, spooned over rice or quinoa with roasted vegetables, or tucked into warm tortillas with avocado and cilantro. If you like a little crunch, top sandwiches with thinly sliced raw onion or quick pickled red cabbage.

Leftovers make excellent meal prep: portion the chicken over grains or into wraps for easy lunches, or stir it into vegetable soups for added protein and flavor. Simple, flexible, and reliably satisfying—this pulled chicken becomes a weeknight staple once you try it.

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Pulled Chicken Recipe

Tender pulled chicken thighs slow-baked in a tangy tomato-balsamic sauce.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Servings: 4 servings

Ingredients

1 1/2 poundsboneless skinless chicken thighs
1 jar 7 ounces tomato paste
2/3 cupbalsamic vinegar
3/4 teaspoonsea salt
1/2 teaspoonblack pepper
3/4 teaspoonsmoked paprika
1 teaspoongarlic powder
1/2 teaspoononion powder
1 tablespoonbrown sugar

Instructions

Preheat the oven to 300°F.
Arrange 1 1/2 pounds boneless skinless chicken thighs in a 9-inch square baking dish in a single layer. Pat the chicken dry with paper towels if desired.
Use a sharp knife to score each thigh by making several shallow slits in the top so the sauce can penetrate.
In a medium bowl, combine the 7-ounce jar tomato paste, 2/3 cup balsamic vinegar, 3/4 teaspoon sea salt, 1/2 teaspoon black pepper, 3/4 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 tablespoon brown sugar. Whisk thoroughly until the mixture is smooth and pourable.
Pour the sauce evenly over the chicken, pressing it into the slits and ensuring the thighs are well coated.
Cover the baking dish tightly with a double layer of aluminum foil.
Bake for 2 1/2 to 3 hours, until the chicken is very tender and pulls apart easily.
Remove the dish from the oven, carefully lift off the foil to avoid steam, and let the chicken rest 5 minutes.
Using two forks, shred the chicken directly in the baking dish and toss it with the sauce to coat. Serve immediately.