Dr Pepper BBQ Chicken Recipe: Slow Cooker

Instructions:

1. Pat the 3 lbs of chicken thighs dry with a paper towel. In a small bowl, mix the 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp chipotle powder, 0.5 tsp sea salt, and 0.25 tsp black pepper.
2. Rub this mixture over all sides of the chicken until every piece is coated in a dark red spice layer.
3. Place the seasoned chicken into the bottom of the slow cooker. Try to keep them in a single layer if possible, but a little overlapping is fine.
4. Pour the 12 oz Dr Pepper Zero Sugar, 2 tbsp apple cider vinegar, and 1 tbsp soy sauce around the sides of the chicken. Don't pour directly over the top of the meat or you'll wash off that beautiful spice rub.
5. Cover and cook on LOW for 6 hours. Cook until the meat easily pulls away from the bone with a fork. Resist the urge to open the lid during the process; every time you do, you lose about 15 minutes of heat.
6. Carefully remove the chicken from the slow cooker and place it on a large cutting board. Let it rest for 5 minutes. Wait until the steam subsides before shredding.
7. Using two forks, shred the meat into bite-sized pieces, discarding the bones and any excess fat. The meat should be so tender that it shatters under the pressure of the fork.
8. Pour the liquid from the slow cooker through a fine mesh strainer into a saucepan. Boil over medium high heat for about 10-12 minutes until the liquid reduces by half and looks syrupy.
9. Return the shredded chicken to a bowl and pour the reduced sauce over the top. Toss gently to coat until every strand of chicken is shimmering and dark.