Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 3/4 cup packed light brown sugar
  • 1/2 cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper

Instructions:

  1. Whisk the glaze. In a small bowl, combine the brown sugar, soy sauce, minced garlic, apple cider vinegar, ginger, and black pepper. Stir until the sugar granules have mostly dissolved into a smooth syrup.
  2. Layer the meat. Place the chicken thighs in the bottom of the crockpot. I prefer a single layer, but it's okay if they overlap slightly.
  3. Apply the coating. Pour the brown sugar glaze over the meat. Use a spoon to make sure every single piece is thoroughly coated.
  4. Slow cook. Set the slow cooker to Low for 7 hours. Note: You can use High for 3-4 hours, but Low gives you that shreddy texture.
  5. Check doneness. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the sauce looks glossy.
  6. Rest the meat. Remove the chicken to a platter and let it sit for 5 minutes. This keeps the juices inside.
  7. Shred the protein. Use two forks to pull the meat into bite-sized chunks. It should practically fall apart.
  8. Final toss. Pour the remaining sauce from the pot back over the shredded chicken and toss until glistening.