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Servings: 7


Remove All · Remove Spices · Remove Staples

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Step 1

Preheat oven to 300 degrees F. Season the chicken with salt and pepper. Heat a dutch oven over mid-high heat and add 2 tablespoons oil. Place the chicken in the pot, skin side down and let sear for 2-3 minutes until nicely browned. Don't move it around. You want it to get a nice sear. Flip the chicken over and sear on the other side letting it cook for 2-3 minutes to get that nice brown coating. Be careful the skin doesn't stick to the pan. If it seems to be sticking then it needs to sear some more. It will release when it is ready. If you can't fit all the chicken in the pot at once, that is okay. Keep searing until all the chicken is nicely browned. Remove chicken from pot and set aside. Drain off any excess grease, leaving about a tablespoon in the pot.

Step 2

Reduce the heat to medium and add the sliced onions and 8-10 whole garlic cloves to the pot. Cook, stirring, until the onions start to get tender.

Step 3

Place chicken back in the pot and add 1 large bottle of barbecue sauce. I used a 40 ounce bottle of Sweet Baby Ray's Sweet and Spicy sauce. I used most of the bottle. We really enjoy that sauce in this recipe.

Step 4

Place the lid on the pot and put the whole thing in the preheated oven for about 1 1/2 - 2 hours. Check on it after 1 1/2 hours. If the chicken is falling off the bone then it's ready.

Step 5

Remove the chicken from the pot and allow to cool a bit. When the chicken is cool enough to handle, remove the meat from the bones, shredding it as you go.

Step 6

You'll want to remove the excess fat from the liquid in the pot. The fat will rise to the top and you can just skim it off with a spoon.

Step 7

Return the chicken to the sauce and reheat as needed. Give it a taste and add salt and pepper if needed.

Step 8

Serve on toasted Kaiser Rolls with a big heaping spoonful of The Best Coleslaw Ever and enjoy!