4sandwich rolls/bunscut in half horizontally and toasted
Instructions
Heat a large, deep skillet over med-low and place chicken in the pan.
Mix together all the remaining ingredients in a bowl (except buns, of course).
Pour on top of chicken, covering each thigh.
Cover pan with a lid and cook on med-low.
The chicken is done when it is cooked through and fork tender, about 25 minutes.
Shred the chicken with a fork.
Serve warm, piled high on toasted buns.
*You can also prepare this in a Crock-Pot by adding a 14oz can of chicken broth to the chicken thighs and 3/4 of the BBQ sauce. Then cook on high for 4 hours (low for 6), shred and add to buns and drizzle on remaining sauce.