Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper

Instructions:

  1. Place the chicken thighs in a single, even layer at the bottom of the crockpot.
  2. In a small bowl, whisk together the chicken broth and apple cider vinegar, then pour the mixture over the meat.
  3. Sprinkle the garlic powder, onion powder, smoked paprika, salt, and black pepper evenly across the top, pressing the spices gently into the meat.
  4. Cover with a tight-fitting lid and set the slow cooker to Low for 6 hours or High for 3 hours.
  5. Remove the chicken to a platter using tongs and shred the meat along the grain using two forks.
  6. Return the shredded chicken to the pot and toss it in the remaining juices for 5 minutes to reabsorb the broth.