Dutch-Oven Pulled Chicken

• For the Sauce
• 1 28 oz can crushed tomatoes
• 2 cups apple cider vinegar
• 1 cup brown sugar
• 1/4 cup garlic powder
• 1/4 cup honey
• 1 tablespoon dijon mustard
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon fish sauce
• 1 teaspoon hot paprika
• 1 small can of tomato paste
• Everything Else
• 3 pounds boneless, skinless chicken thighs, patted dry
• 1 onion, sliced into half-rings
• 2 tablespoons olive oil
• salt and pepper to taste

1. Mix all sauce ingredients together, and set aside.
2. Preheat oven to 325. Heat oil in your dutch oven over medium heat and add onions, stirring occasionally until soft, 8-10 minutes. Add chicken and mix with onions.
3. Pour sauce over chicken, one cup at a time, until covered (save the extra sauce for pouring on sandwiches or for a later dish). Bring to a simmer, then cover and place in oven for 2 hours.
4. Bring dutch oven back to stove. Remove chicken and place in a large bowl. Using two forks, finely shred the chicken.
5. Before adding chicken back to dutch oven, reduce the sauce. Bring sauce to boil over medium to high heat and reduce to about half, stirring often to avoid scorching. Once reduced, add shredded chicken and mix.
6. Serve on potato buns or on its own.

tomatoes, apple cider vinegar, brown sugar, garlic powder, honey, mustard, salt, black pepper, fish sauce, hot paprika, tomato, chicken, onion, olive oil, salt

Taken from food52.com/recipes/62499-dutch-oven-pulled-chicken (may not work)