Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 18 oz BBQ sauce
  • 2 tbsp apple cider vinegar

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker, ensuring they are not overcrowded to allow for even heat circulation.
  2. Pour the BBQ sauce and apple cider vinegar over the chicken, stirring gently to ensure every piece is submerged.
  3. Set the cooker to Low for 6 to 8 hours (or High for 3 to 4 hours) until the chicken reaches an internal temperature of 205°F (96°C).
  4. Remove the chicken to a platter and use two forks to pull the meat apart into thick shreds.
  5. Return the shredded meat to the crockpot and toss it in the remaining thickened sauce until every strand is glossy and coated.