# What You Need:
→ Chicken
01 - 3.3 lbs boneless, skinless chicken breasts or thighs
→ Sauce & Seasoning
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 ½ cups barbecue sauce (gluten-free if needed)
05 - 2 tbsp apple cider vinegar
06 - 1 tbsp brown sugar
07 - 1 tsp smoked paprika
08 - ½ tsp ground black pepper
09 - ½ tsp salt
10 - ½ tsp chili powder (optional)
# Directions:
01 - Place the chicken breasts in the bottom of a slow cooker. Scatter the chopped onion and minced garlic over the chicken.
02 - In a bowl, combine barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, black pepper, salt, and chili powder. Mix well until fully incorporated.
03 - Pour the sauce mixture over the chicken and onions, ensuring the chicken is well coated. Cover and cook on low for 4–5 hours, or until the chicken is very tender and shreds easily with a fork.
04 - Remove chicken from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker, stir to coat evenly with sauce, and heat through for 10–15 minutes.
05 - Serve hot as a main dish or piled onto sandwich buns with coleslaw and pickles.
