3 pounds boneless skinless chicken thighs (‘family pack’) 1 medium onion, diced 1 (6oz) can tomato paste 1 (8oz) can crushed pineapple 1/4 cup apple cider vinegar 1 teaspoon liquid smoke* 2 teaspoons paprika 1 1/2 teaspoon chili powder 1 1/2 teaspoon garlic powder 1/2 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon onion powder dash cayenne pepper Instructions In a mixing bowl add tomato paste, pineapple, apple cider vinegar, liquid smoke, paprika, chili powder, garlic powder, cumin, salt, onion powder, and cayenne pepper. Mix to combine to create a sauce. Add chicken thighs, onion, and sauce to the slow cooker. Stir to combine. Set on high 3-4 hours or low 6-7 until chicken starts to fall apart. Before eating shread chicken with two forks, best if left to rest in the sauce for a few minutes. Best served with coleslaw, serve over buns, in wraps