3 lbs boneless skinless chicken thighs
Salt and pepper
1/4 cup yellow mustard
1 teaspoon liquid smoke
2 teaspoons smoked paprika
2 cups barbecue sauce (I highly recommend Sweet Baby Ray's Original)
Hamburger buns
Spray slow cooker insert with cooking spray. Season chicken thighs with salt and pepper on all sides and place in slow cooker. Add mustard, liquid smoke, and smoked paprika, and toss to coat chicken. Cook on low for 4-5 hours. Remove chicken thighs very carefully and pour the liquid through a fat separator. Allow liquid to settle for a couple of minutes, so the fat rises to the top. Meanwhile, shred the chicken and add it back to the slow cooker. Add back 1/2 cup of the defatted liquid and 1 cup of the barbecue sauce. Serve on hamburger buns, passing the extra sauce at the table for those who like more sauce.
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