Ingredients:

  • 1.4-1.8 kg (3-4 lbs) boneless, skinless chicken thighs
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) smoked paprika
  • ½ tsp (2.5 ml) garlic powder
  • ½ tsp (2.5 ml) onion powder
  • ½ tsp (2.5 ml) black pepper
  • 1 cup (240 ml) ketchup
  • ½ cup (120 ml) apple cider vinegar
  • ¼ cup (60 ml) Worcestershire sauce
  • ¼ cup (60 ml) brown sugar, packed
  • 2 tbsp (30 ml) Dijon mustard
  • 2 tbsp (30 ml) lemon juice, fresh
  • 1 tbsp (15 ml) hot sauce
  • 1 tsp (5 ml) kosher salt

Instructions:

  1. Trim excess fat from the chicken thighs. In a large bowl, toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, and black pepper.
  2. In a separate bowl, whisk together the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, lemon juice, hot sauce, and salt.
  3. Pour half of the BBQ sauce into the bottom of the slow cooker. Arrange the seasoned chicken thighs on top in a single layer. Pour the remaining sauce over the chicken, ensuring it's evenly coated.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is very tender and easily shreds with a fork.
  5. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to coat it with the sauce. Simmer for another 15-30 minutes to let the chicken absorb the flavour.
  6. Serve hot on buns, over rice, or in salads.