Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 18 oz Sweet Baby Ray’s Original Barbecue Sauce
  • 1/4 cup apple cider vinegar
  • 1 tbsp light brown sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Dry the chicken. Use paper towels to pat the 3 lbs of thighs completely dry.
  2. Combine the seasonings. In a small bowl, whisk the garlic powder, smoked paprika, red pepper flakes, salt, and black pepper.
  3. Apply the rub. Toss the chicken thighs in the spice mixture until every piece is evenly coated.
  4. Whisk the liquids. In your mixing bowl, combine the 18 oz of Sweet Baby Ray's, 1/4 cup apple cider vinegar, and 1 tbsp brown sugar.
  5. Layer the pot. Place the seasoned chicken into the bottom of the crockpot in an even layer.
  6. Coat with sauce. Pour the sauce mixture over the chicken, making sure every piece is covered.
  7. Set and forget. Cover and cook on LOW for 6 hours until the meat is tender and yields to a fork.
  8. The first shred. Remove the chicken to a clean plate or cutting board and shred with two forks.
  9. The final soak. Return the shredded meat to the pot and toss it with the warm juices.
  10. Rest and serve. Let the chicken sit in the sauce for 10 minutes on the Warm setting until the juices are fully absorbed.