6 skinless/boneless chicken thighs, 1 onion, 2 cloves garlic, pressed, 1 tespoon dry mustard, salt and pepper to tast, 1/4 cup Worchestershire sauce, 3 tablespoons of cider vinegar, 1 tablespoon of olive oil.

in a skillet, heat the olive oil and brown the chicken on both sides.  Place in a crockpot with the remaining ingredients and cook on high for 5-7 hours or low and 8-9 hours depending on your crockpot.  When done, shred with two forks and serve with crock pot juices.