When do you hit the seasonally appropriate cooking wall? For me, it’s a few months into fall or winter. In the initial weeks of slushy, cold weather, I can’t get enough roasts, braises, squash, stews, pot pies, and root vegetables. I become soup-obsessed.
But after the initial burst of jubilant slow-cooker enthusiasm, I lose the spark. Suddenly, somewhere in November, I’m pining for a backyard cookout. Corn on the cob sounds particularly succulent, or maybe some grilled hot dogs, with ice cream for dessert. I fantasize about pulled chicken sandwiches with barbecue sauce, the meat smoking for hours on a charcoal grill.
The latter, at least, I can recreate indoors, even in the depths of winter. To make cooking indoor pulled chicken faster and easier, start with boneless, skinless chicken thighs, which will only need to cook for about 25 minutes in a Dutch oven, with a sauce that includes liquid smoke in place of wood chips’ flavor. Watch our step-by-step video below.