Ingredients:

  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1.5 cups BBQ sauce
  • ¼ cup apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 3 lbs boneless, skinless chicken thighs

Instructions:

  1. Combine the smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl to create the flavor rub.
  2. Pat the chicken thighs dry with a paper towel and sprinkle the rub evenly over both sides of the meat.
  3. Place the seasoned chicken thighs in the bottom of the slow cooker.
  4. In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and additional smoked paprika.
  5. Pour the BBQ glaze mixture over the chicken, tossing gently to ensure every piece is submerged.
  6. Cover and cook on HIGH for 4 hours or LOW for 7 hours until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove the chicken to a platter and use two forks to pull the meat into chunky shreds.
  8. Return the shredded chicken to the slow cooker and stir into the juices for 10 minutes on the Warm setting to allow the sauce to penetrate.