Ingredients:

  • 3 lbs (1.35 kg) Boneless, Skinless Chicken Thighs
  • 1 medium Yellow Onion, finely diced or roughly chopped
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 cups (475 ml) Good Quality BBQ Sauce
  • 2 Tbsp (30 ml) Apple Cider Vinegar
  • 1/4 cup (50 g) Light Brown Sugar, packed
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp (2.5 ml) Dried Mustard Powder

Instructions:

  1. Prep the Chicken and Aromatics: Season the chicken thighs generously on both sides with salt and pepper. Roughly chop the onion. (Optional Pro Tip: Quickly sear the seasoned chicken thighs in a hot pan for 2 minutes per side for deeper flavor.)
  2. Assemble the Sauce Mixture: In a mixing bowl, combine the BBQ Sauce, Apple Cider Vinegar, Brown Sugar, Worcestershire Sauce, Garlic Powder, Smoked Paprika, and Dried Mustard Powder. Whisk thoroughly until the brown sugar is mostly dissolved and the mixture is uniform.
  3. Load the Crock Pot: Place the chopped onion in the bottom of the slow cooker insert. Lay the seasoned chicken thighs on top of the onions. Pour the prepared BBQ sauce mixture evenly over the chicken, ensuring all pieces are well coated.
  4. Cook Until Tender: Secure the lid tightly. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours. The chicken is ready when it shreds easily with very little resistance from a fork.
  5. Shred and Reduce: Carefully remove the cooked chicken thighs from the slow cooker and transfer them to a large bowl, leaving the sauce behind. Shred the chicken using two forks or an electric hand mixer.
  6. Thicken the Sauce (Crucial Step): Turn the slow cooker setting to HIGH (if not already there) and let the sauce simmer uncovered for 20 to 30 minutes to reduce and thicken. Alternatively, whisk a cornstarch slurry into the sauce and cook for 15 minutes.
  7. Combine and Serve: Return the shredded chicken to the thickened sauce in the crock pot. Stir well to coat and cook for a final 15 minutes to allow the chicken to fully absorb the rich sauce. Serve immediately on buns or over a jacket potato.