Ingredients:

  • 3 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 cup low-sugar ketchup
  • 1/4 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup yellow onion, finely diced

Instructions:

  1. Place the finely diced onions at the bottom of the slow cooker to create a flavor bed.
  2. Arrange the chicken thighs in a single layer atop the onions.
  3. In a small bowl, whisk together the ketchup, apple cider vinegar, Worcestershire sauce, honey, smoked paprika, garlic powder, black pepper, and salt until smooth.
  4. Pour the sauce mixture evenly over the chicken thighs.
  5. Secure the lid and set the slow cooker to Low for 6 hours 30 mins (or High for 3–4 hours), until the internal temperature reaches 205°F (96°C).
  6. Remove the chicken to a platter and shred using two forks.
  7. Return the shredded meat to the slow cooker, stirring it into the remaining juices.
  8. Set the slow cooker to High for an additional 20–30 minutes to allow the sauce to reduce and thicken into a velvety coating.