2 pounds boneless, skinless chicken thighs
1 cup ketchup (ideally natural, cane sugar)
1 small onion, chopped (optional)
1/2 cup chicken stock or low sodium broth. If you don't have stock/broth, water is fine.
1/4 cup pure maple syrup. If you like your sauce less sweet, use 3 tablespoons instead of 1/4 cup. If you don't have maple syrup, use honey or brown sugar.
1/4 cup apple cider vinegar
1 Northshore Flavors Lone Star BBQ Chicken Spice Packet
Make homemade BBQ sauce by whisking North Shore Flavors spice packet with ketchup, maple syrup, and apple cider vinegar.
Add chicken and onion to pot. Evenly coat with NSF BBQ sauce. Set aside remaining sauce. Add broth/stock.
Cook on high pressure for 10 minutes. Natural Pressure release for 10 minutes.
(For a traditional slow cooker, cook on low for 4 to 6 hours).
Shred chicken with a potato masher by pressing down on the meat and twisting in the same motion. If you don't have a masher, shred with two forks.
At this point, most of the liquid should be absorbed. If the shredded chicken appears watery, use Sauté MEDIUM function to cook off any excess liquid for about 5 or 10 minutes.
Serve on a potato roll or wheat hamburger bun with excess BBQ sauce, coleslaw and a dab of guacamole.
For a low carb option, serve in a halved roasted green pepper.