2 lb boneless, skinless chicken thighs
5 cloves garlic, minced
1 onion, chopped
8 oz chili sauce (like Heinz)
1 teaspoon hickory liquid smoke
1 tablespoon ginger juice
2 1/2-3 tablespoons raspberry hot sauce*
freshly ground black pepper
1 1/2 teaspoon ground mustard
1/2 teaspoon cardamom
The night before you want to make the pulled chicken, place the thighs, garlic, onion, chili sauce, liquid smoke, ginger juice, hot sauce, salt and pepper in a resealable bag or marinating container. Mix to coat the chicken in the other ingredients. Refrigerate.
The next day, add the contents of the marinating container and all remaining ingredients to a 2 quart slow cooker. Cook on low in the slow cooker 1 hour on high plus 2 1/2 hours on low or 3 1/2 hrs on low. When done, meat should shred easily with a fork. Shred chicken with a fork. Toss to evenly coat with sauce. Serve on rolls.
*I used the Captain Mowatt's Fireberry Sauce that I picked up on a trip to Maine. I think another fruity yet hot hot sauce would work but if you can find it, pick up a bottle!