Have been looking for something new to make it into the rotation, preferably in the slow cooker for the long days at the office, and this one may have just made it! Will tweak a bit further next time to make it a tiny bit sweeter and less tangy, but all in all this was a hit, even with the teen!
2 lbs boneless skinless chicken thighs
2 tsp smoked paprika
1 tsp onion powder
1/2 tsp cumin
1 tsp sea salt
1/4 tsp fresh ground pepper
1/2 cup water
3 tbsp apple cider vinegar
1 cup organic ketchup, preferably sugar free
1 tbsp cocoa powder unsweetened
1/2 tsp clear liquid stevia
Rinse chicken and place on aluminum foil or plate. Mix 1 tsp paprika, 1 tsp onion powder, 1/4 tsp cumin, 1/2 tsp salt and ground pepper together. Brush onto both sides of chicken and set aside. Pour water, apple cider vinegar, and ketchup into the bottom of the crock pot and stir until combined, then add the remaining ingredients. Stir well and add chicken mixture. Cover and cook on high for 4 hours or low for 8 hours. When done cooking, shred chicken with two forks, and serve. Great alone or in a tortilla, pita pocket, or cabbage shell.