Ingredients:

  • 3 lbs boneless skinless chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1.5 cups BBQ sauce
  • 0.25 cup apple cider vinegar
  • 2 tbsp light brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke

Instructions:

  1. Pat the chicken thighs dry with paper towels to ensure seasoning adhesion. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken thighs thoroughly with the spice blend.
  2. Place the seasoned chicken thighs into the bottom of the slow cooker.
  3. In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, light brown sugar, Worcestershire sauce, and liquid smoke.
  4. Pour the sauce mixture over the chicken. Cover and cook on LOW for 6 hours or until the chicken yields easily to a fork.
  5. Once tender, remove the chicken with a slotted spoon to a large rimmed baking sheet. Shred the meat using two forks or a stand mixer with the paddle attachment on low speed.
  6. Fold the shredded chicken back into the slow cooker liquid.