Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. In a small bowl, combine the garlic powder, onion powder, smoked paprika, sea salt, and cracked black pepper.
  2. Pat the chicken thighs dry with paper towels and rub the seasoning mixture evenly over all sides of the meat until fully coated.
  3. Place the seasoned chicken in the slow cooker.
  4. Pour the chicken broth, apple cider vinegar, and lemon juice around the sides of the chicken, avoiding the top of the meat to keep the rub intact.
  5. Cover and cook on Low for 6 hours, or until the internal temperature reaches 165°F (74°C).
  6. Transfer the chicken to a large bowl and shred the meat along the grain using two forks or a handheld electric mixer on low speed for 30 seconds.
  7. Return the shredded meat to the slow cooker and stir in 2-3 tablespoons of the remaining cooking liquid for added moisture.