Ingredients
6 skinless chicken thighs, boneless too, if available
1 onion — chopped
2 cloves of garlic — pressed
1 teaspoon dry mustard
salt and pepper — to taste
1/4 cup tomato paste
1/2 cup Worcestershire sauce
3 tablespoons cider vinegar
1 tablespoon olive oil
Instructions
In a skillet, heat the olive oil and brown the chicken on both
sides. Place in a crock-cooker with remaining ingredients and cook
on high for 5-7 hours or low 8-9 hours, depending on your
crock-cooker. When done, shred with two forks and serve with
crock-cooker
juices
