• Place the chicken on a baking sheet.
• Whisk the paprika, onion powder, garlic powder, cumin, salt and pepper together.
• Rub the dry seasonings onto the chicken on both sides. Set aside.

For the BBQ Sauce

• Pour the water, apple cider vinegar, and ketchup into the bottom of the crock pot.
• Stir until combined then add the remaining ingredients to the crock pot.
• Stir well then add the chicken thighs to the crock pot.

Slow Cooker Method

• Cover and cook on high 3-4 hours or low 8-10 hours.
• Uncover when finished cooking and shred thighs with 2 forks.

Instant Pot Instructions

• Follow the same preparing of the chicken and sauce but instead of placing sauce into slow cooker, place into instant pot. Stir well then add thighs to the pot.
• Cover and set to manual, high pressure for 25 minutes. 
• Natural release for 5 minutes, then manually release pressure.
• Enjoy shredded bbq chicken over coleslaw or in a low carb tortilla as a burrito.
• Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.