Categories: Slow Cooker
Ingredients
- 1 medium onion, finely sliced
- 1/2 cup ketchup
- 1/3 cup cider vinegar
- 1/4 cup packed brown sugar
- 1/4 cup tomato paste
- 2 tablespoons sweet paprika
- 2 tablespoons Worcestershire sauce
- 3 teaspoons kosher salt
- 1 1/4 teaspoon freshly cracked black pepper
- 8-10 chicken thighs
- 6 hamburger buns
- 1 recipe Guacamole
- 1 cup shredded colby jack cheese
Directions
- In your crock pot, combine the onion, ketchup, apple cider vinegar, brown sugar, tomato paste, paprika, Worcestershire, salt and pepper. Whisk to combine.
- Add the chicken thighs and make sure they are all evenly spread out and coated with the sauce ingredients.
- Place the lid on the crock pot and turn on. Turn to high for Shredded BBQ Chicken to be done in 6-7 hours, and low for Shredded BBQ Chicken to be done in 8-9 hours.
- Once the timer is up, remove the lid and using 2 forks, shred the chicken while still in the crock pot. Turn the crock pot to warm and serve the Shredded BBQ Chicken on top of burger buns with a heaping spoonful of guacamole and shredded colby jack cheese.