A HEALTHIER ALTERNATIVE TO PULLED PORK & EASY TO MAKE!
Put all the ingredients (except the chicken) into the Crock-Pot Slow Cooker pot. Stir them together by hand until a smooth sauce is formed. Add the chicken thighs coating them in the sauce.
If using the Crock-Pot AutoStir Slow Cooker fit the stirring paddle to the AutoStir attachment then place the lid onto the Crock-Pot AutoStir Slow Cooker pot. Then activate the stirring function by pressing the AutoStir standby button.
Cook on low for 6-7 hours or high for 4-5 hours. After cooking has finished, the chicken should be easy to pull apart. To shred the chicken more, press the quick stir button as necessary or alternatively use 2 forks to easily shred. Thicken the sauce if required.
Serve with sliced jalapenos and coleslaw on crusty rolls, or serve with rice or mashed potato – it’s even great on spaghetti!