Ingredients:

  • 2 lbs boneless, skinless Chicken Thighs
  • 2 tbsp Smoked Paprika
  • 1 tbsp packed Brown Sugar
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1 medium Yellow Onion, roughly chopped
  • 4 Garlic Cloves, roughly minced
  • 1 cup low sodium Chicken Stock
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Worcestershire Sauce
  • 1 cup Quality Smoky BBQ Sauce

Instructions:

  1. Prep the Chicken: Pat the chicken thighs dry with paper towels. Place them in a large mixing bowl.
  2. Make the Rub: In a small bowl, combine the smoked paprika, brown sugar, oregano, garlic powder, onion powder, salt, and pepper. Mix well.
  3. Season: Thoroughly coat all chicken pieces with the dry rub, massaging the spices into the meat. Ensure every piece is covered.
  4. Layer the Base: Place the chopped onion and minced garlic evenly across the bottom of the slow cooker insert. This prevents the chicken from sticking and infuses the liquid.
  5. Add Chicken and Liquid: Place the seasoned chicken thighs on top of the onion base. Pour the chicken stock, apple cider vinegar, and Worcestershire sauce over the chicken.
  6. Cook: Cover the slow cooker with the lid. Cook on LOW for 6–7 hours or on HIGH for 3–3.5 hours. The chicken is ready when it shreds easily.
  7. Remove Liquid: Using tongs, carefully remove the cooked chicken from the pot and transfer it to a large bowl. Discard all but about 1/2 cup (120 ml) of the cooking liquid left in the crock pot.
  8. Shred: Shred the chicken using two forks or, for a faster method, use a hand mixer on low speed.
  9. Finish with Sauce: Return the shredded chicken to the slow cooker (which should still have 1/2 cup of reserved liquid). Stir in the 1 cup of quality BBQ sauce until everything is well coated.
  10. Hold Warm: Set the slow cooker to the KEEP WARM setting for 15 minutes before serving to allow the sauce to truly cling to the meat and heat through.