Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1.5 cups BBQ sauce
  • 0.25 cup apple cider vinegar
  • 3 tbsp brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Pat the chicken thighs dry with a paper towel. Note: Removing surface moisture helps the rub stick.
  2. Mix the smoked paprika, salt, and pepper in a bowl, then rub the seasoning evenly over both sides of the meat.
  3. Place the seasoned thighs in the slow cooker in a single layer, allowing for slight overlapping.
  4. Whisk together the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and minced garlic in a bowl.
  5. Pour the sauce mixture over the chicken.
  6. Set the slow cooker to Low for 8 hours (or High for 4 hours) until the meat is tender enough to fall apart with a fork.
  7. Remove the chicken to a large platter.
  8. Use two forks to pull the meat apart into bite-sized ribbons.
  9. Pour the remaining thickened sauce from the crockpot back over the shredded meat and toss until fully coated.