Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2 pounds of boneless, skinless chicken thighs generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté 1 chopped yellow onion until softened, about 5 minutes, then add 4 minced garlic cloves and cook for another 1 minute until fragrant.

3. 3

   Transfer the sautéed onion and garlic to a 6-quart slow cooker, then add the seasoned chicken thighs, 2 cans (20 ounces each) of drained and shredded young jackfruit, 1.5 cups of tangy BBQ sauce, 0.25 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 0.5 cup of chicken broth.

4. 4

   Stir all ingredients gently to combine, cover the slow cooker, and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is easily shreddable.

5. 5

   Remove the cooked chicken thighs from the slow cooker and shred them using two forks; return the shredded chicken to the slow cooker along with the jackfruit and stir well to combine with the sauce.

6. 6

   Serve the slow-cooked tangy BBQ chicken and jackfruit warm on 8 toasted buns, topped with coleslaw if desired.