Ingredients:

  • 3 lbs boneless skinless chicken thighs
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1.5 cups BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire sauce

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, mix the salt, smoked paprika, garlic powder, and pepper. Rub the seasoning evenly over both sides of the chicken.
  2. Place the seasoned chicken in the crockpot. In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Pour the mixture over the chicken, tossing slightly to coat.
  3. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the chicken is tender enough to pull apart with a fork.
  4. Remove the chicken to a large bowl or cutting board and shred the meat into bite-sized pieces using two forks.
  5. Return the shredded chicken to the slow cooker and stir it into the remaining sauce. Let it sit on the Warm setting for 15-20 minutes to allow the meat to reabsorb the concentrated juices.