Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 3 cloves minced garlic
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano

Instructions:

  1. Pat the chicken thighs dry with paper towels. Note: Dry meat absorbs spices better and avoids a steamed taste.
  2. In a small bowl, mix the salt, pepper, garlic powder, and paprika, then coat each thigh evenly on all sides.
  3. Place the seasoned thighs in the bottom of the slow cooker.
  4. In a separate jug, whisk together the chicken broth, apple cider vinegar, honey, minced garlic, thyme, and oregano.
  5. Pour the liquid over the chicken. Note: Ensure the thighs are mostly submerged or well coated.
  6. Cover and cook on LOW for 6 hours until the meat yields easily to a fork.
  7. Remove thighs from the pot.
  8. Optionally shred the meat with two forks.
  9. Simmer the remaining liquid in a saucepan for 5 minutes until it thickens into a glossy glaze.
  10. Pour the reduced glaze over the shredded chicken.