Pulled Chicken

1. Mince the onion, bell pepper, garlic, and (de-seeded) chili.
2. Heat the butter in a large pot or Dutch oven over medium high heat. Add the onion and cook for 15 minutes, until starting to caramelize.
3. Add the bell pepper, garlic and chili and continue to cook for another 5-8 minutes, stirring occasionally, until the veggies are softened. Season with salt and pepper as it cooks.
4. Whisk together the remaining ingredients (except for the chicken).
5. Add the ketchup mixture to the pot; bring it to a boil. Add the chicken breasts, lower the heat, cover the pot and simmer for 20 minutes. Don’t overcook the chicken, or it will dry out!
6. When the chicken is done, remove it from the pot and set it aside to cool a little.
7. Turn the heat up to medium and simmer the sauce for 20-30 minutes, stirring occasionally so that it doesn’t burn on the bottom, until very thick. Taste the sauce and adjust the seasoning to your liking.
8. Shred the chicken with 2 forks and mix the chicken and sauce together.
9. Serve! On a plate, over rice, in a sandwich—you’ll love it.