Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional, for a kick)
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups (360 ml) BBQ sauce (your favorite brand – sweet, smoky, or spicy)
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp Dijon mustard
  • Slider buns (optional)
  • Coleslaw (optional)
  • Pickles (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt, pepper, smoked paprika, garlic powder, and cayenne pepper (if using). Sear chicken on both sides until lightly browned (about 2-3 minutes per side).
  2. Place chopped onion and minced garlic in the bottom of the slow cooker.
  3. Place the seared (or un-seared) chicken thighs on top of the onion and garlic.
  4. In a medium bowl, whisk together BBQ sauce, apple cider vinegar, Worcestershire sauce, brown sugar, and Dijon mustard.
  5. Pour the BBQ sauce mixture evenly over the chicken thighs in the slow cooker.
  6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is very tender and easily shreds with a fork.
  7. Remove the chicken from the slow cooker and place it in a large bowl. Use two forks to shred the chicken.
  8. Return the shredded chicken to the slow cooker with the remaining sauce. Stir to combine and let it simmer for another 15-30 minutes to allow the chicken to absorb the sauce.
  9. Serve the pulled chicken on slider buns topped with coleslaw and pickles (if desired).