Juicy shredded chicken cooked low and slow for a rich, smoky flavor and satisfying bite.

—Recipes by Chef Steph

INGREDIENTS:

•  1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 ½ tsp paprika
• ½ tsp black pepper
• ½ tsp ground cumin
• ½ tsp crushed red pepper flakes
• ½ tsp dry mustard
•  2 ½ lbs boneless, skinless chicken thighs
• 1 cup BBQ Sauce (I used our Bourbon BBQ sauce see website)
•  ¾ cup packed brown sugar
• ½ cup CODY ROAD BOURBON
• ⅓ cup apple cider vinegar
• 8-10 slices bacon, cooked and crumbled 

DIRECTIONS:

1. Combine first 8 ingredients in a small bowl.
2. Rub on both sides of chicken thighs.
3. Place chicken in a lightly greased 6-quart crock pot.
4. Stir together BBQ sauce, brown sugar, bourbon, and vinegar.
5. Pour over chicken.
6. Sprinkle bacon on top.
7. Cover and cook on LOW for 4 to 6 hours.
8. Use two forks to shred the chicken.