Ingredients:

  • 1 cup tomato paste
  • 1/4 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1/2 cup water
  • 2 lbs boneless, skinless chicken thighs

Instructions:

  1. In a small bowl, whisk together the tomato paste, apple cider vinegar, maple syrup, smoked paprika, garlic powder, onion powder, salt, pepper, and water until the mixture is a smooth, uniform paste.
  2. Place the chicken thighs in the bottom of the crockpot. Pour the BBQ mixture over the top, ensuring each piece of meat is fully submerged.
  3. Cover with the lid and set to LOW for 6 to 8 hours (or HIGH for 3 to 4 hours) until the chicken registers 165°F (74°C) and pulls apart easily.
  4. Remove the chicken to a platter and shred the meat into bite-sized strips using two forks.
  5. Return the shredded chicken to the slow cooker and stir it into the remaining juices. Let it sit on the Warm setting for 10 minutes to re-absorb the sauce.