makes 4-6 servings
olive oil
1/2 large onion, finely diced (about 1 cup)
1 garlic clove, minced
1 teaspoon smoked paprika
1 teaspoon fine sea salt
freshly ground black pepper
1 cup barbecue sauce, plus more for serving if desired
1 to 2 pounds boneless skinless chicken thighs
1. Heat the olive oil in a medium skillet over medium-high heat. Add the onion and saute until softened, about 5 minutes. Add in the garlic and saute until fragrant, about 30 seconds. Stir in the smoked paprika, salt, and several grinds of black pepper. Stir in the barbecue sauce and let simmer for 2 minutes.
2. Add the chicken to the bowl of your slow cooker. Carefully pour the onion mixture over the chicken. Place the lid on the slow cooker and cook on low for 5-7 hours. Once the cook time is up, remove the chicken from the slow cooker and use two forks to shred the chicken into bite-size pieces. If you prefer a thicker sauce, pour the sauce into a saucepan and reduce over high heat. Pour the sauce over the shredded chicken and stir.
3. Serve the chicken with buns, coleslaw, and extra barbecue sauce.