Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 1/2 cups BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 lb baby gold potatoes, halved
  • 1 cup sliced carrots
  • 1/2 cup chicken broth

Instructions:

  1. Place the halved baby potatoes and carrots at the bottom of the slow cooker.
  2. Season the chicken thighs with smoked paprika and garlic powder, then lay them in a single layer over the vegetables.
  3. Whisk together the BBQ sauce, apple cider vinegar, Worcestershire sauce, and minced garlic in a small bowl.
  4. Pour the sauce mixture evenly over the chicken and add the chicken broth around the edges.
  5. Cover and cook on Low for 8 hours or High for 6 hours until the chicken is mahogany-colored and potatoes are fork-tender.
  6. Remove chicken thighs to a platter and shred the meat into bite-sized pieces using two forks.
  7. Return the shredded chicken to the pot and toss gently with the sauce and vegetables until fully coated.