Ingredients:

  • 1.5 kg boneless, skinless chicken thighs
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 240ml ketchup
  • 120ml apple cider vinegar
  • 60ml Worcestershire sauce
  • 60ml brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tsp mustard powder
  • 1/2 tsp black pepper
  • Hamburger buns, for serving
  • Coleslaw, for serving (optional)

Instructions:

  1. Trim any excess fat from the chicken thighs.
  2. In a bowl, whisk together ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, mustard powder, and black pepper.
  3. Place chopped onion in the bottom of the slow cooker. Top with chicken thighs. Pour BBQ sauce mixture over the chicken, ensuring it's evenly coated.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
  5. Remove chicken from the slow cooker and shred it using two forks.
  6. Return the shredded chicken to the slow cooker and stir it into the sauce to coat.
  7. Spoon pulled chicken onto hamburger buns. Top with coleslaw if desired.