Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup chicken bone broth
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions:

  1. Layer the meat. Place the chicken thighs in the bottom of the slow cooker. Note: Don't overlap them too much so the liquid reaches everything.
  2. Mix the braise. In a small bowl, whisk together the chicken bone broth, apple cider vinegar, kosher salt, black pepper, garlic powder, and onion powder.
  3. Coat the chicken. Pour the mixture evenly over the chicken, ensuring every piece is lightly coated.
  4. Set the heat. Cover and cook on Low for 6 hours. Wait until the meat reaches an internal temperature of 205°F (96°C). According to guidelines from [Serious Eats](https://www.seriouseats.com), higher temperatures for shredding (above the standard 165°F) are necessary to melt the collagen.
  5. Transfer the meat. Remove the chicken to a large bowl or leave it in the pot.
  6. Shred the chicken. Use two forks to pull the meat along the natural grain. Alternatively, use a hand mixer on low for 30 seconds.
  7. Reincorporate juices. Stir the shredded meat back into the remaining cooking juices. Wait 5 minutes for the meat to absorb the liquid.
  8. Final Seasoning. Taste a strand of chicken. Add a pinch more salt if the flavor isn't popping.