Ingredients:

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

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker.
  2. In a small bowl, whisk together the chicken broth, apple cider vinegar, salt, pepper, garlic powder, and onion powder.
  3. Pour the mixture evenly over the chicken, ensuring every piece is coated.
  4. Cover with the lid and cook on Low for 6–8 hours or High for 3–4 hours until the internal temperature reaches between 195°F and 205°F.
  5. Remove the chicken to a platter and let it rest for 5 minutes to lock in the juices.
  6. Using two forks or a handheld mixer on low speed, shred the meat along the natural grain.
  7. Stir the shredded meat back into the slow cooker juices to ensure every strand is saturated.