Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1.5 cups low-sugar BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp liquid smoke

Instructions:

  1. Pat the chicken thighs dry with paper towels to ensure spice adhesion. Place chicken in the bottom of a 6-quart slow cooker and toss with smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
  2. In a small mixing bowl, whisk together the low-sugar BBQ sauce, apple cider vinegar, Worcestershire sauce, and liquid smoke. Pour the mixture over the seasoned chicken.
  3. Cover and cook on LOW for 4 hours until the internal temperature reaches 165°F (74°C) for optimal shredding texture.
  4. Remove the chicken to a large bowl. Using two forks, shred the meat into thick strands. Optional: Simmer the remaining liquid in the pot on High for 5-8 minutes to reduce before tossing the shredded chicken back into the sauce.