Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions:

  1. Pat the chicken dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, and onion powder. Rub the seasoning mixture evenly over all sides of the chicken and place the meat in the bottom of the slow cooker.
  2. Pour the chicken broth and apple cider vinegar around the sides of the chicken, avoiding the top to keep seasoning intact. Cover with a tight-fitting lid and set to LOW for 6 to 8 hours (or HIGH for 3 to 4 hours) until the internal temperature reaches 165°F (74°C).
  3. Remove the chicken to a platter and use two forks to pull the meat apart along the grain until shredded. Return the shredded meat to the slow cooker and toss in the remaining juices for 10 minutes before serving.