Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1.5 cups BBQ sauce
  • ¼ cup light brown sugar, packed
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • ½ tsp smoked paprika

Instructions:

  1. In a medium mixing bowl, whisk together the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and smoked paprika until the sugar is fully dissolved.
  2. Season the chicken thighs with salt and pepper. Place them in the slow cooker in a single layer or slightly overlapping.
  3. Pour the BBQ mixture over the chicken, ensuring every piece is thoroughly coated. Cover and cook on LOW for 7–8 hours or HIGH for 4 hours until the chicken easily pulls apart with a fork.
  4. Preheat your broiler or air fryer to 400°F (200°C). Transfer the thighs to a parchment-lined baking sheet and spoon extra sauce from the pot over each piece.
  5. Broil for 2–3 minutes or air fry for 3–5 minutes until the sauce bubbles and develops charred, mahogany-colored spots.
  6. Let the meat rest for 5 minutes before serving to lock in the juices.