Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 12 oz canned cranberry sauce
  • 1/4 cup BBQ sauce
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the chicken thighs in the bottom of a gallon-sized freezer bag, spreading them out in a single layer.
  2. Sprinkle the minced garlic, salt, pepper, and smoked paprika directly over the meat.
  3. Spoon the cranberry sauce and BBQ sauce over the top of the chicken.
  4. Squeeze out as much air as possible, seal tightly, and lay flat in the freezer.
  5. Thaw the bag in the refrigerator for 24 hours before cooking.
  6. Empty the contents of the bag into the slow cooker.
  7. Cook on Low for 6-8 hours or High for 3-4 hours until the internal temperature reaches 165°F.
  8. Shred the chicken with two forks or serve the thighs whole.