Adapted from eatliverun.com
1 1/2 lbs boneless, skinless chicken thighs
1 tbsp olive oil
1 c ketchup
1/4 cup dark brown sugar
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tbsp mustard
1 tsp cayenne pepper
1/2 tsp garlic powder
Brown the chicken in the hot olive oil over medium high heat for 4 minutes per side. Remove them from the pan and put them in the slow cooker.
Mix the rest of the ingredients together and pour over the chicken.
Cook on high for 1 hour, turn down, cook for 5-6 more hours.
Shred the chicken and eat it on buns, with corn bread, or with biscuits and a salad or slaw.