1 medium onion, finely sliced
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons sweet paprika
2 tablespoons Worcestershire sauce
3 teaspoons kosher salt
1 1/4 teaspoon freshly cracked black pepper
8-10 chicken thighs
6 hamburger buns
1 recipe Guacamole
1 cup shredded colby jack cheese

In your crock pot, combine the onion, ketchup, apple cider vinegar, brown sugar, tomato paste, paprika, Worcestershire, salt and pepper. Whisk to combine.
Add the chicken thighs and stir to combine.
Place the lid on the crock pot and turn on to high heat. Cook for 6-7 hours.
Once the time is up, remove the lid and use 2 forks to shred the chicken while still in the crock pot. Turn the crock pot to warm and serve the Shredded BBQ Chicken on top of burger buns with a heaping spoonful of guacamole and shredded colby jack cheese.

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