Tangy North Carolina barbecue sauce is delicious tossed with pulled chicken instead of the usual pork and served the traditional way: piled onto soft buns and smothered under cold, creamy coleslaw.

Add the chicken thighs and turn to coat in the sauce. Move the thighs away from the sides of the pot so they don’t stick when the sauce reduces as it simmers. Cover and cook on low for 5–7 ...

Enjoy your Instant Pot pulled BBQ chicken sliders! You can shred your cooked chicken by pulling it apart with two forks, but if you’d like to make the job easier, here’s a simple hack. Use an electric ...

Make these easy tacos packed with vibrant flavours. The dish can be customised to suit your preferences - swap out the ...

Heat a heavy, lidded frying or sauté pan until hot and add 2 tablespoons of the oil. Fry the chicken in batches for 3–5 minutes until lightly golden. Transfer to a plate with a slotted spoon.

To Serve: Place the bbq pulled chicken on a toasted bun and top off with the caramelized balsamic onions and a tablespoon or two of creamy coleslaw.

Dubbing the dish "so easy" Chef O'Toole's meal tutorial ... and then blend it and you can just see how pulled apart and beautiful that chicken is. You want to keep it as big clumps and then ...

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