Crockpot Shredded BBQ Chicken

Heat olive oil in a large skillet over medium-high heat and sear the skinned and boned chicken thighs for 2-3 minutes on each side until lightly browned.

Transfer the browned chicken thighs to a crockpot and set aside.

In a medium bowl, whisk together ketchup, dark brown sugar, Worcestershire sauce, cider vinegar, yellow mustard, cayenne pepper, and garlic salt until well combined.

Pour the BBQ sauce mixture over the chicken thighs in the crockpot, ensuring all pieces are well coated.

Cover the crockpot and cook on high for 6-7 hours, or on low for 8-10 hours, until the chicken is very tender and falls apart easily with a fork.

Using two forks, shred the cooked chicken directly in the crockpot and stir to combine evenly with the BBQ sauce.

Taste the shredded chicken and adjust seasoning if needed by adding more cayenne pepper or garlic salt.

Toast the hamburger buns lightly if desired for better texture and to prevent sogginess.

Spoon the shredded BBQ chicken onto the hamburger buns and top with dill pickle slices.

Serve immediately while hot, allowing guests to add additional dill pickle slices or sauce as desired.