Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 cup BBQ sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar, packed
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 brioche buns
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Note: Arrange them in a single layer if possible for even heating
  2. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  3. Pour the sauce mixture over the chicken, ensuring every piece is evenly coated. Note: Use a spoon to press the sauce into the crevices of the meat
  4. Cover and cook on Low for 6-8 hours or on High for 3-4 hours until the chicken reaches an internal temperature of 205°F (96°C). Note: According to [Serious Eats](https://www.seriouseats.com), cooking shoulder or thigh meat to this higher temp allows collagen to fully melt
  5. Remove the lid and use two forks or a hand mixer on low speed to shred the chicken directly in the slow cooker.
  6. Stir the shredded meat into the thickened juices until the sauce is glossy and clings to the chicken.
  7. Brush the insides of the brioche buns with melted butter.
  8. Sear the buns in a skillet over medium heat until golden brown and smelling buttery.
  9. Pile the BBQ chicken onto the toasted buns and serve immediately.