Slow Cooker BBQ Chicken Thighs Recipe
Simmered low and slow in a rich, tangy-sweet BBQ sauce, this no-fuss Slow Cooker BBQ Chicken Thighs Recipe guarantees irresistibly juicy, flavorful chicken every time! Perfect year-round for busy weeknight dinners or entertaining guests.
Servings: 8 chicken thighs
Ingredients
- 8 bone-in skin-on chicken thighs Trimmed of excess fat and pat dry
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-2 cups BBQ sauce store-bought or homemade
- 4 tablespoon salted butter sliced into 5-6 pieces, optional but recommended
Instructions
- Pat the chicken thighs dry with a paper towel. Combine garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl.
- Rub the seasoning mixture evenly over the entire surface of the chicken.
- Spread approximately ½ cup of BBQ sauce in the bottom of the slow cooker.
- Place the seasoned chicken thighs in the slow cooker in a single layer, skin-side up.
- Pour the remaining BBQ sauce over the chicken (up to 1½ cups), ensuring each piece is well covered, and top with the sliced butter.
- Cover and cook on LOW for 4-5 hours, until the chicken is tender and fully cooked, or on HIGH for 2.5-3 hours. When checked with a meat thermometer, the internal temperature should reach at least 165°F (74°C).
- Optional: Set your oven to broil (high setting) and line a baking sheet with foil. Using kitchen tongs, carefully remove the chicken thighs from the slow cooker and place them skin-side-up on the prepared baking sheet. For extra saucy chicken, brush the tops with a bit more BBQ sauce before broiling. Place the baking sheet under the broiler for 4-5 minutes or until the skin turns crispy and caramelized.
- Allow the chicken to rest for 5 minutes, then sprinkle with fresh minced parsley, chives, or green onion to garnish (optional).
Notes
Yield: This recipe makes eight bone-in skin-on chicken thighs with BBQ sauce.
Nutritional Information: The nutritional information is for one bone-in, skin-on chicken thigh with approximately 1/4 cup BBQ sauce and half a tablespoon of butter.
If you plan to make shredded BBQ chicken, consider making this recipe with boneless chicken thighs. The cooking time is a little less (around 3 hours). Shred the chicken directly inside the Crockpot or remove the cooked chicken to a large cutting board and shred it there. Return it to the slow cooker and combine it with the leftover cooking juices and BBQ sauce.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave in 30-second intervals.
Freezing & Reheating: Let the chicken cool to room temperature before dividing the thighs into single servings or meal-size portions. Place the chicken in heavy-duty freezer bags or freezer-safe containers. Add a little extra BBQ sauce to keep the meat moist. Freeze for up to 3 months. Thaw in the refrigerator overnight. To reheat:
- Oven: Preheat the oven to 350°F (175°C). Place chicken in a baking dish, cover with foil, and bake for 15-20 minutes (or until heated). Remove the foil in the last 5 minutes to crisp up the skin.
- Microwave: Place the chicken in a microwave-safe dish with extra BBQ sauce. Cover with a damp paper towel and heat in 30-second intervals until warmed through.
Nutrition
Calories: 462kcal | Carbohydrates: 23g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 157mg | Sodium: 855mg | Potassium: 437mg | Fiber: 1g | Sugar: 18g | Vitamin A: 532IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1mg
