Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup low-sugar BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the chicken thighs dry with paper towels.
  2. In a small bowl, whisk together the low-sugar BBQ sauce, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
  3. Place the chicken in the bottom of the slow cooker and pour the sauce mixture over the top, tossing to ensure the meat is fully coated.
  4. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C) and pulls apart effortlessly.
  5. Remove the chicken to a platter and shred using two forks.
  6. Stir the shredded chicken back into the concentrated cooking juices in the slow cooker and let it sit for 5 minutes to absorb the glaze before serving.