Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 12 oz Dr Pepper soda
  • 1 tbsp minced garlic
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 cup BBQ sauce
  • 2 tbsp apple cider vinegar

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. Sprinkle the minced garlic, onion powder, smoked paprika, salt, and pepper evenly across the meat.
  3. Pour the Dr Pepper over the chicken, ensuring the liquid reaches about halfway up the sides of the meat.
  4. Cover and cook on LOW for 6 hours or HIGH for 4 hours until the internal temperature reaches 205°F (96°C).
  5. Carefully remove the chicken from the pot and place it on a large tray.
  6. Using two forks, shred the meat into bite-sized chunks, discarding any large pieces of gristle.
  7. Drain approximately 70% of the braising liquid from the crockpot into a bowl, leaving a small amount at the bottom.
  8. Return the shredded chicken to the slow cooker.
  9. Stir in the BBQ sauce and apple cider vinegar.
  10. Set the crockpot to HIGH for an additional 30 minutes, uncovered, stirring occasionally until the sauce transforms into a sticky glaze.