Ingredients:

  • 2.5 lbs boneless skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups BBQ sauce
  • 2 tbsp apple cider vinegar
  • 0.25 cup light brown sugar
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Dry the chicken. Use paper towels to pat the 2.5 lbs of thighs until bone dry.
  2. Mix the rub. Combine the smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
  3. Season the meat. Toss the chicken in the spice mixture until every inch is coated until the meat looks orange and dusty.
  4. Prepare the liquid. Whisk the 1.5 cups BBQ sauce, vinegar, brown sugar, and Worcestershire sauce together.
  5. Layer the pot. Place the seasoned chicken into the bottom of the crockpot.
  6. Add the sauce. Pour the mixture over the chicken until the meat is mostly submerged.
  7. Set the timer. Cover and cook on LOW for 6 hours.
  8. Test for doneness. Check that the internal temperature has reached 165°F until the meat yields to a fork.
  9. Shred the meat. Remove the chicken to a bowl and shred with two forks until you see long, succulent strands.
  10. Reincorporate and thicken. Return the meat to the pot and stir to coat. If the sauce is too thin, leave the lid off for 20 minutes on high.