Ingredients

• 3 pound chicken thighs
• 1 yellow onion, diced
• 1 pound baby potatoes, halved
• 4 carrots, cut into 1-inch pieces
• 1 cup BBQ sauce
• 0.5 cup apple cider vinegar
• 3 tablespoon brown sugar
• 2 tablespoon Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 0.5 cup low-sodium chicken broth
• 2 tablespoon cornstarch
• 1 tablespoon lemon juice, fresh
• 2 tablespoon fresh cilantro, chopped

Steps

1. Pat the chicken thighs dry with paper towels and season all sides generously with salt and black pepper.
2. Dice the onion into 1/2-inch pieces and halve the baby potatoes. Cut carrots into 1-inch diagonal chunks.
3. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and salt until well combined.
4. Place the diced onion on the bottom of the slow cooker, then arrange the seasoned chicken thighs on top.
5. Scatter the baby potatoes and carrot pieces around and over the chicken.
6. Pour the BBQ sauce mixture evenly over the chicken and vegetables, then add the chicken broth.
7. Cover the slow cooker and cook on low heat for 8 hours, or on high heat for 4 to 5 hours, until the chicken is extremely tender and easily shreds with a fork.
8. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.
9. If using the low-heat setting, switch the slow cooker to high. Stir the cornstarch slurry into the cooking liquid to thicken the sauce.
10. Cook on high for 10 to 15 minutes, stirring occasionally, until the sauce thickens to a light gravy consistency.
11. Stir in the fresh lemon juice and taste the sauce, adjusting salt and pepper as needed.
12. Using two forks, shred the cooked chicken thighs directly in the slow cooker, mixing gently with the sauce and vegetables.
13. Garnish with fresh chopped cilantro or parsley just before serving.