Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) ketchup
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tbsp (30 ml) brown sugar, packed
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tbsp (15 ml) smoked paprika
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • 1/2 tsp (2.5 ml) salt, or to taste
  • 1/4 tsp (1.25 ml) black pepper, or to taste
  • Hot sauce, to taste (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs on both sides until lightly browned (about 2-3 minutes per side). Remove chicken from skillet and set aside.
  2. In the same skillet (or directly in the slow cooker), sauté the chopped onion until softened and translucent (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
  3. In a medium bowl, whisk together the chicken broth, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, pepper, and hot sauce (if using).
  4. Place the sautéed onion and garlic in the bottom of the slow cooker. Arrange the seared chicken thighs on top. Pour the sauce mixture over the chicken.
  5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is very tender and easily shreds with a fork.
  6. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  7. Return the shredded chicken to the slow cooker and stir to coat it with the sauce. Let it simmer for another 15-30 minutes to absorb the flavour.
  8. Serve the pulled chicken on hamburger buns with coleslaw and pickles, or as desired.