Direction

1. Place the 2 pounds chicken thigh fillets and sliced 1/2 sweet onion in the slow cooker. Toss with the 1/4 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup water and 1 tablespoon worcestershire sauce.
2. In a small bowl, whisk together the 3 tablespoons light brown sugar, 2 teaspoon paprika, 1 teaspoon cumin, 1 tablespoon Kosher salt, 1 teaspoon ground pepper and 2 teaspoons garlic powder.
3. Pour the sauce over the chicken and onions, tossing to coat.
4. Set the slow cooker for 3 hours on high or 6 hours on low.
5. Using a slotted spoon, remove the chicken to a cutting board or plate. Using two forks, shred the chicken.
6. Reserve 1/2 cup of cooking liquid, discarding the rest. Return the shredded chicken to the slow cooker and toss with the reserved liquid until ready to serve. This will keep it moist.
7. Serve the chicken with your favorite BBQ Sauce.
8. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.