Ingredients:

  • 3 lbs boneless skinless chicken thighs
  • 1 tbsp brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper, freshly cracked
  • 0.25 tsp cayenne pepper
  • 1.5 cups BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard

Instructions:

  1. Dry the meat. Pat the 3 lbs of chicken thighs with paper towels until the surface is no longer slick. Note: This helps the dry rub stick to the meat instead of sliding off.
  2. Mix the rub. Combine the smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne in a small dish.
  3. Coat thoroughly. Toss the thighs in the spice mixture until every inch is tinted deep red.
  4. Whisk the liquids. In the crockpot, stir together the 1.5 cups BBQ sauce, apple cider vinegar, Worcestershire sauce, yellow mustard, and brown sugar.
  5. Nestle the chicken. Place the seasoned thighs into the sauce, pushing them down until they are mostly submerged.
  6. Set the time. Cover and cook on Low for 6 hours until the meat pulls apart with zero resistance.
  7. Remove and shred. Transfer the chicken to a large bowl and use two forks to pull the fibers apart until you have long, thin strands.
  8. Thicken the sauce. If the liquid in the pot looks too thin, let it simmer with the lid off for 15 minutes.
  9. Combine and glaze. Toss the shredded meat back into the pot until every strand is glistening and coated.