Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1.5 cups BBQ sauce
  • ¼ cup apple cider vinegar
  • 2 tbsp brown sugar, packed
  • 1 tsp onion powder
  • ½ tsp cayenne pepper

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over both sides of the chicken.
  2. Place the seasoned chicken in the bottom of the slow cooker.
  3. In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and cayenne. Pour the sauce over the chicken, ensuring every piece is well-coated.
  4. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches an internal temperature of 205°F (96°C).
  5. Remove the chicken to a platter and set aside for 5 minutes. Use two forks to shred the meat into bite-sized pieces.
  6. Return the shredded chicken to the slow cooker and stir it into the remaining juices. Let it sit on the 'Warm' setting for 10 minutes to allow the meat to absorb the sauce.