6 turkey thighs with the skin removed
1 cup chicken or turkey stock
1 small onion, roughly chopped
2 cloves garlic, chopped
2/3 cup Asian style sweet chilli sauce
¼ cup Dijon mustard
2 Tbsp cider vinegar
1 Tbsp Mexican chili powder
½ tsp kosher salt
½ tsp cracked black pepper
1 Tbsp Umami paste
Season the turkey thighs with salt and pepper. Using a whisk, mix all of the sauce ingredients in the bottom of the crock pot and top with a layer of thighs.
Cover with the lid and set to cook on low for 6-8 hours.
When they are fork tender and cooked through, remove the thighs from the slow cooker and remove the thigh bones; they should come loose easily. Transfer them to a large bowl and, using two forks, shred the meat. Discard the braising liquid.
Taste the meat and season with additional salt and pepper as required.
Refrigerate the meat until ready to use.