Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1.5 cups BBQ sauce
  • 1/4 cup apple cider vinegar
  • 3 tbsp packed brown sugar
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, minced garlic, smoked paprika, salt, and pepper until the mixture is smooth and glossy.
  3. Pour the sauce evenly over the chicken, ensuring every piece is completely submerged.
  4. Secure the lid tightly and set the slow cooker to Low for 6 to 8 hours or High for 3 to 4 hours until chicken is tender.
  5. Remove chicken to a platter and shred using two forks or a hand mixer on low speed for 30 seconds.
  6. Return the shredded chicken to the slow cooker and stir into the juices for 10 minutes on the Warm setting to fully absorb the sauce.