Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire sauce

Instructions:

  1. Season the chicken thighs evenly with smoked paprika, garlic powder, salt, and pepper.
  2. Place the seasoned chicken in the bottom of the slow cooker in a single layer.
  3. In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, and Worcestershire sauce.
  4. Pour the sauce mixture over the chicken, ensuring every piece is fully coated.
  5. Cover and cook on Low for 7-8 hours or on High for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove the chicken to a platter and shred using two forks until pulled.
  7. Return the shredded meat to the slow cooker, stir into the sauce, and let sit on the Warm setting for 10 minutes to absorb the glaze.