From Sarah Omar (’14)
1 1/2 lbs boneless, skinless chicken thighs
1 large yellow onion, diced
1 tbsp vegetable oil
1 cup barbecue sauce
1 cup root beer (Obtained from Methodist snacks)
1/2 tsp salt
about 5 big splashes of Tabasco
(Optional) Honey (only added for Rosh Hashanah)
1. Heat the oil in a large skillet over high heat. When hot, add the chicken thighs and brown quickly on both sides — this should take about 4 minutes per side.
2. Place the browned chicken thighs in your slow cooker. Top with the diced onions, barbecue sauce and root beer. Turn heat to HIGH and cook for 1 hour. After an hour, turn down heat to LOW and cook for 6 more hours.
3. After 6 hours, remove chicken thighs from slow cooker. Place in a bowl and pull chicken apart with two forks. It should be incredibly tender at this point! Once shredded, place chicken back in slow cooker and mix well with sauce. Season with salt and Tabasco (and honey) to taste.