Ingredients:

  • 2.5 lbs (1.13 kg) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 ½ cups (355 ml) BBQ sauce
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) brown sugar, packed
  • 1 tablespoon (15 ml) smoked paprika
  • 1 teaspoon (5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) onion powder
  • Salt and black pepper to taste

Instructions:

  1. Lightly grease the inside of your slow cooker with cooking spray or a thin layer of oil.
  2. In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, and onion powder. Season with salt and pepper to taste.
  3. Place the chicken thighs in the prepared slow cooker in a single layer.
  4. Pour the BBQ sauce mixture over the chicken, ensuring each thigh is well coated.
  5. Cover 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.
  6. Remove the chicken from the slow cooker and shred it using two forks.
  7. Return the shredded chicken to the slow cooker and stir to coat evenly in the sauce.
  8. Serve immediately.