Pulled BBQ Chicken in Crock-Pot

3 cloves smashed garlic
1 medium onion chopped
1/4 cup red wine vinegar
1 tsp garlic powder
1 tsp smoke paprika
1 tsp brown sugar substitute
1/2 tsp black pepper
1 tsp salt
15 oz can tomato sauce
6 chicken thighs
1 tablespoon olive oil

Coat Crock-Pot with olive oil.
Place chicken thighs in Crock-Pot.
Add in all the seasonings and coat the chicken the best you can.
Add in the onions and garlic.
In a separate bowl mix together the brown sugar substitute, red wine vinegar, and tomato sauce.
Pour that over chicken.
Place lid on Crock-Pot.
Cook on low 5 – 7 hours or on high 3 – 4 hours.
Once it has cooked, remove chicken thighs and use two forks to pull the chicken from the bone. Remove the bones. Shred the chicken and place back in the Crock-pot.
Mix well and serve. Enjoy on sandwiches, salads, wraps, or pizza.

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