Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder

Instructions:

  1. Layer the chicken in the bottom of the slow cooker.
  2. In a small bowl, whisk together the chicken broth, apple cider vinegar, and minced garlic, then pour the mixture over the meat.
  3. Sprinkle the sea salt, black pepper, smoked paprika, and onion powder evenly across the top, pressing the spices into the meat with your palms.
  4. Cover with a tight-fitting lid and set to Low for 7–8 hours or High for 3–4 hours until the internal temperature reaches 165°F (74°C).
  5. Remove the lid and use two forks to pull the meat apart directly in the pot, working the chicken into the liquid until the juices are fully absorbed.