makes 4-6 servings
1/2 cup unbleached all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
6-8 organic chicken thighs
1 tablespoon vegetable oil
2 cups barbecue sauce
1. Add the flour, garlic powder, onion powder, ground mustard, sea salt, black pepper, cayenne pepper, and ground cumin to a gallon-sized plastic bag. Add in the chicken thighs, seal the bag, and shake to coat the thighs evenly.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned all all sides, about 2-3 minutes.
3. Add enough barbecue sauce to cover the bottom of a 2-quart slow cooker bowl. Add in the chicken and top with enough barbecue sauce to cover.
4. Place the lid on the slow cooker and cook on low for 6-7 hours, or until the chicken is cooked through.
5. Use two forks to shred the chicken into bite-size pieces. Serve immediately atop a bed of rice or other grain, or as a sandwich filling.