Smoky Pulled Chicken Sandwiches

Wait until you sink your teeth into this juicy, smoky chicken. The chicken breasts are poached right in that sweet/savory sauce, so all the flavor is built right in, from the very beginning. That also means there's one pan to clean. One pot, one astonishing meal.

This dish will blow you away. First in its simplicity. Second, in the flavor blast. You'll be licking up every drop of sauce from the plate. I know from experience. Wink wink.

About the bread: I served the chicken and sauce in one of those "take-and-bake" baguettes. I can tell you, that was a darn good choice. The bread was warm and chewy in the middle and toasty-crisp on the outside. But there's no wrong way to serve this incredible chicken. You can also serve the chicken and sauce in slider rolls, hamburger buns and hot dog rolls. For a gluten-free option, serve the chicken in baked potatoes!

Smoky Pulled Chicken Sandwiches

1 cup chicken broth
1 cup ketchup
1 tablespoon chili powder
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/4 pounds boneless skinless chicken breasts
Salt and ground black pepper
Baguette or rolls for serving

In a medium saucepan, combine the broth, ketchup, chili powder, cider vinegar, Worcestershire sauce, liquid smoke, mustard, garlic powder, and onion powder. Whisk until blended. Add the chicken and set the pan over medium-high heat. Bring to a simmer. Reduce the heat to medium-low, partially cover and simmer for 10 minutes, until you can easily shred the chicken with 2 forks. Shred the chicken into the sauce (either stovetop, or remove the pan from the heat and then return it).
Return the mixture to a simmer over medium-low heat and simmer for 10 minutes, until the sauce reduces and thickens. Season to taste with salt and pepper.
Serve the chicken in rolls or buns (see note above).
Serves 4