Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
  2. Rub the seasoning mixture evenly over both sides of the chicken thighs.
  3. Pour the low-sodium chicken broth and apple cider vinegar into the bottom of the slow cooker, then layer the seasoned chicken on top.
  4. Cover and cook on High for 4 hours or Low for 7 hours until the internal temperature reaches 165°F (74°C).
  5. Using two forks, shred the chicken along the natural grain.
  6. Return the shredded meat to the slow cooker and stir it into the juices; let it sit on the Warm setting for 10 minutes to absorb the liquid before serving.