Description
This Brown Sugar Pulled Chicken recipe features tender, flavorful chicken thighs cooked to perfection with a sweet and tangy brown sugar glaze. You can prepare it quickly using an Instant Pot for a fast meal or opt for the slow cooker method to let the flavors develop gradually. The chicken is shredded and well-coated in a delicious sauce made with soy sauce, balsamic vinegar, and brown sugar, perfect for serving on buns with coleslaw for a satisfying meal.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 pounds chicken thighs (boneless, skinless)
- 1 cup water (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon dried oregano
Sauce and Glaze
- 1/2 cup packed brown sugar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
Instructions
- Mix chicken with all the ingredients: Place the chicken thighs into the Instant Pot or slow cooker. In a small bowl, combine salt, pepper, oregano, and half of the water. Pour this mixture over the chicken. For the Instant Pot method, add the remaining sauce ingredients and toss to coat the chicken evenly.
- Cook the chicken: For Instant Pot, seal the lid properly and set to Manual (High Pressure) for 8 minutes. Use quick release to release pressure once done. For slow cooker, cook on high for 2 ½ hours.
- Prepare the glaze (slow cooker method): After initial cooking, combine brown sugar, soy sauce, balsamic vinegar, cornstarch, and the remaining half cup of water in a small saucepan. Heat over medium heat, stirring until the sauce thickens and begins to boil.
- Add the glaze over chicken (slow cooker method): Pour the thickened sauce over the chicken in the slow cooker and toss to coat thoroughly. Continue cooking on low for another hour.
- Shred the chicken: Remove the chicken onto a large bowl and use two forks to shred it finely. For Instant Pot, toss shredded chicken with some of the leftover cooking sauce; for slow cooker, mix with the glaze sauce to coat well.
- Serve: Serve the pulled chicken warm on buns along with coleslaw or your preferred sides. Enjoy the sweet and tangy flavors in every bite.
Notes
- You can use chicken breasts instead of thighs, but thighs tend to stay juicier and more flavorful.
- The cornstarch helps thicken the sauce to coat the chicken nicely.
- If using the Instant Pot, ensure you follow your manufacturer’s instructions for sealing and releasing pressure safely.
- Leftover pulled chicken keeps well in the fridge for up to 3 days and reheats nicely.
- For a lower sodium option, use reduced sodium soy sauce and adjust salt accordingly.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 12g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg
