Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 cup BBQ sauce
  • 1/4 cup apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup BBQ sauce
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the chicken thighs dry with paper towels.
  2. In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, salt, and pepper. Rub the spice blend evenly over both sides of the chicken.
  3. Place the seasoned chicken in the bottom of the crockpot, then pour 1 cup of BBQ sauce and apple cider vinegar over the top, ensuring the meat is well-coated.
  4. Cover the crockpot with a tight-fitting lid. Set the temperature to LOW for 6-8 hours or HIGH for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken from the pot and place it on a large tray or cutting board. Use two forks to pull the meat apart into chunky shreds.
  6. Return the shredded meat to the crockpot and stir in the remaining 1/4 cup of BBQ sauce and unsalted butter. Toss until the chicken is fully coated.