1 and 1/2 lbs. skinned and deboned chicken thighs (use dark meat here for most flavor!)
1 T olive oil
1 cup ketchup
1/4 cup dark brown sugar
1 T Worcestershire sauce
1 T cider vinegar
1 T yellow mustard
1/4 tsp cayenne
1/2 tsp garlic salt
Brown chicken for four minutes on each side in one tablespoon of hot oil in a large skillet over med-high heat. Remove from heat and place in a slow cooker.
Combine ketchup and next six ingredients. Pour over chicken.
Cover and cook on high for one hour. Reduce heat to low, and cook five to six hours.
Remove chicken from sauce and then shred it into a large bowl, using your hands. Stir shredded chicken into the sauce. Spoon mixture onto buns, serve over a salad, or coleslaw.
active time ~ 10 minutes
total time ~ 6 hours