Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 1½ cups BBQ sauce (store-bought or homemade)
- ¼ cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 8 hamburger buns, toasted
- Pickled red onions and fresh cilantro, for garnish (optional)
Instructions
- Place chicken thighs in the crockpot.
- In a bowl, whisk together BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper.
- Pour sauce over chicken, coating evenly.
- Cover and cook on low for 4 hours or high for 2.5 hours, until chicken shreds easily with a fork.
- Use two forks to shred chicken directly in the crockpot, mixing well with sauce.
- Serve warm on toasted buns with optional pickled onions and cilantro.
Notes
- For extra depth, add 1 tsp liquid smoke to sauce before cooking.
- Leftovers keep well refrigerated for 4 days or frozen for 3 months.
- For crispier edges, spread shredded chicken on a baking sheet and broil for 3–4 minutes.
Nutrition
- Calories: Kcal