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Crockpot BBQ Chicken Thighs

Crockpot BBQ Chicken Thighs

Tender, flavorful chicken thighs slow-cooked in a rich, smoky BBQ sauce until fall-off-the-bone perfection. Perfect for easy weeknight dinners.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 thighs
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2.5 lbs bone-in, skin-on chicken thighs Trim excess fat if desired
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground preferred
Sauce
  • 1.5 cups BBQ sauce Your favorite brand, preferably smoky
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar packed
  • 1 tsp Worcestershire sauce

Method
 

Instructions
  1. Pat the chicken thighs very dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Generously rub the dry spice mixture all over the chicken thighs, ensuring they are evenly coated.
  3. In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, and Worcestershire sauce until smooth. Pour half of the sauce mixture into the bottom of the slow cooker insert.
  4. Arrange the seasoned chicken thighs in a single layer over the sauce in the slow cooker. Pour the remaining BBQ sauce evenly over the top of the chicken.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3.5 to 4 hours, until the chicken is very tender and easily pulls apart.
  6. Once cooked, carefully remove the chicken thighs to a serving platter. Skim any excess fat from the sauce remaining in the slow cooker. (Optional: For crispier skin, place thighs under the broiler for 3-5 minutes after shredding or serving).
  7. Spoon the remaining sauce over the chicken thighs before serving. Serve hot with your favorite side dishes like coleslaw or mashed potatoes.

Notes

If you prefer shredded BBQ chicken, remove the cooked chicken from the slow cooker and shred it using two forks, tossing it thoroughly with the remaining sauce before serving. This recipe works well with boneless, skinless thighs, but cooking time may reduce slightly.
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