Ingredients:

  • 3 lbs boneless skinless chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ⅓ cup packed brown sugar
  • 2 tbsp molasses
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture generously over all sides of the chicken until evenly coated.
  2. Place the seasoned thighs in the slow cooker, stacking them in layers. Secure the lid and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until the chicken reaches an internal temperature of 205°F (96°C).
  3. Transfer the cooked chicken to a large mixing bowl or baking sheet. Using two forks, pull the meat apart along the natural grain into thick, rustic strands.
  4. Whisk ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, and smoked paprika in a saucepan over medium heat for 5 minutes until the sugar is dissolved and the sauce is glossy. Pour the warm sauce over the shredded chicken and toss gently to coat.