Pulled Chicken Sloppy Joes (Sloppy Chickens)

I'm showing you how to make what I like to call Sloppy Chickens, which are a cross between a pulled pork sandwich and a classic ground beef Sloppy Joe, except this chicken version is way easier than both of those. And don't let the name fool you, we're not going to need to pull any chicken, since as you'll see, it actually pulls itself. Garnish these with more green onion if desired.

By John Mitzewich

Prep Time: 10 mins
Cook Time: 1 hr 40 mins
Total Time: 1 hr 50 mins
Servings: 4
Yield: 4 sandwiches


Ingredients

 
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- ½ large yellow onion, diced
- 1 tablespoon brown sugar, or to taste
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon ground black pepper
- 1 pinch cayenne pepper, or to taste
- 2 pounds boneless, skinless chicken thighs
- ¾ cup ketchup
- 1 tablespoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 tablespoon hot sauce, or to taste
- 1 cup water
- 2 tablespoons thinly sliced green onions
- ½ cup diced jalapeño pepper
- 4 medium hamburger buns - split, toasted and buttered





Directions

1. Add vegetable oil to a saucepan, and then add (in this order) garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce.
2. Place over high heat and wait until you can hear the garlic sizzling in the bottom of the pan, about 30 seconds. Let garlic sizzle for about 30 seconds before adding the water. Stir everything together and wait for the mixture to boil.
3. Reduce heat to medium-low and simmer, uncovered, until the chicken falls apart, about 1 1/2 hours.
4. Stir in the green onions and peppers and cook until the peppers just turn tender, 3 to 5 minutes more. Taste for seasoning.
5. Remove from heat and serve on toasted hamburger buns.

Chef's Notes

You can use any kind of salt you like, chicken broth instead of water, and any green pepper instead of the jalapeño.

For a wetter, saucier Sloppy Joe that you eat with a fork, simply cook the chicken covered so the sauce doesn't reduce as much, and/or add more water or broth at the end to adjust the texture.

Nutrition Facts

847 Calories ;; Total Fat 27g ;; Saturated Fat 7g ;; Cholesterol 140mg ;; Sodium 2629mg ;; Total Carbohydrate 95g ;; Dietary Fiber 5g ;; Total Sugars 15g ;; Protein 53g Vitamin C 18mg ;; Calcium 255mg ;; Iron 7mg ;; Potassium 830mg