Ingredients:

  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 cup brown sugar, packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil

Instructions:

  1. Prep the chicken. Pat the chicken thighs completely dry with paper towels. Note: Moisture is the enemy of a good sear; dry skin equals crispier results.
  2. Apply the rub. Combine smoked paprika, garlic powder, onion powder, salt, and pepper. Coat both sides of the chicken thighs generously.
  3. The initial sear. Heat olive oil in a skillet over medium high heat. Sear the thighs skin side down for 3-5 minutes until the skin is golden and crisp.
  4. Load the pot. Place the seasoned and seared chicken thighs in the bottom of a 6 quart slow cooker.
  5. Whisk the sauce. In a medium bowl, mix ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and yellow mustard.
  6. Apply the glaze. Pour the sauce evenly over the chicken, ensuring every piece is coated.
  7. The slow simmer. Cover and cook on Low for 6 hours until the chicken reaches an internal temperature of 175°F (80°C).
  8. The final char. Remove the chicken from the pot and place it on a baking sheet. Finish under a broiler for 3-5 minutes until the sauce is bubbling and charred in spots.