Instructions
- Mix the garlic powder, onion powder, smoked paprika powder, cumin, cayenne pepper and salt together in a bowl.
- Rub the chicken thighs all over with the spice mixture.
- Cut the shallots into half rings and place them together with the olive oil in the slow cooker.
- Place the chicken on top of the shallots and pour in the cola.
- Set the slow cooker to high for 1 hour, then on low for 4 hours and 30 minutes. Turn the chicken halfway through.
- Remove the chicken from the slow cooker and discard the cooking liquid. Pull the meat apart with two forks.
- Return the meat to the slow cooker and mix with half of the barbecue sauce.
- Heat for another 10 minutes on the highest setting.
- Serve the pulled chicken on the bread rolls with the remaining barbecue sauce.