Ingredients:

  • 2 kg boneless, skinless chicken thighs
  • 350 ml BBQ sauce
  • 60 ml apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Rub the salt, pepper, and garlic powder directly onto the chicken thighs. Note: Rubbing the spices into the meat ensures the flavor isn't just in the sauce.
  2. Place the seasoned meat in the bottom of the slow cooker.
  3. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, and smoked paprika until smooth.
  4. Pour the mixture over the chicken, making sure every piece is fully submerged.
  5. Cover and cook on Low for 7-8 hours or High for 3-4 hours. Note: Use the High setting if you're in a rush, but Low gives a more tender result.
  6. Cook until the meat yields easily to a fork and the sauce has thickened.
  7. Remove the chicken to a platter.
  8. Use two forks to shred the meat into bite-sized chunks.
  9. Return the shredded meat back into the slow cooker and stir it into the remaining sauce.
  10. Simmer on 'Warm' for 15 minutes until the meat absorbs the sauce and looks glossy.