Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp cayenne pepper
  • 1 ½ cups BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar

Instructions:

  1. In a small bowl, combine smoked paprika, garlic powder, salt, pepper, and cayenne.
  2. Pat the chicken thighs dry with paper towels. Sprinkle the rub evenly over all sides of the meat, pressing it in to ensure it adheres.
  3. Place the seasoned chicken thighs in the bottom of the slow cooker in a single layer or slightly overlapping.
  4. Whisk the BBQ sauce, apple cider vinegar, and brown sugar together, then pour the mixture over the chicken until submerged.
  5. Cover and cook on High for 4 hours or Low for 8 hours until the internal temperature reaches 205°F (96°C).
  6. Remove the chicken to a platter and use two forks to pull the meat apart into bite-sized shreds.
  7. Return the shredded meat to the slow cooker and stir well to combine with the concentrated BBQ juices.
  8. Leave the lid off and cook on High for another 15–20 minutes to evaporate excess water and thicken the glaze.