Adapted from Jill Holland, Sous Chef of Catering for Good and Chef Instructor of Second Harvest Food Bank of Central Florida. This is great stuffed into a baked sweet potato, on a bun, in tacos, and as a topping for nachos.
Cook Time8hours
Total Time8hours
Servings10
Ingredients
1tablespoononion powder
1tablespoongarlic powder
2teaspoonsgrated fresh ginger
1and 1/2 teaspoons ground cloves
1and 1/2 teaspoons ground allspice
1and 1/2 teaspoons thyme
1and 1/2 teaspoons dry mustard
1and 1/2 teaspoons coarse salt
1teaspoonsweet or hot paprika
1/2teaspooncumin
1/2teaspoonsugar
1/4teaspoonblack pepper
1/4teaspooncayenne pepper
3poundsboneless skinless chicken thighs
1cupapple cider or apple juice
1bay leaf
For serving
Your favorite barbecue sauce
chopped fresh cilantro or scallions
Instructions
In a small bowl combine onion powder, garlic powder, cloves, ginger, allspice, thyme, dry mustard, salt, paprika, cumin, sugar, black pepper and cayenne. Use fingers to rub spices together to ensure that ginger is dispersed throughout. Rub spice mixture all over chicken thighs.
Put chicken in the slow cooker. Pour apple cider over chicken and add bay leaf.
Cook on low for 8 hours. Remove chicken from slow cooker. Use two forks to shred meat. Skim fat off liquid in slow cooker. Drizzle a few tablespoons of the remaining liquid over the meat and mix to combine.
Serve with your favorite BBQ sauce, cilantro or scallions.