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, in grain bowls, or on its own.