Hey y’all! If you’re craving melt-in-your-mouth, saucy Slow Cooker BBQ Chicken Thighs, you’re in the right place. This recipe is packed with smoky, sweet flavors and guarantees tender, juicy chicken that falls off the bone. It’s perfect for effortless weeknight dinners, backyard gatherings, or meal prep—plus, the slow cooker does all the heavy lifting. Ready to fill your kitchen with incredible aromas and your plate with lip-smacking goodness? Let’s get cooking!
Why You’ll Love This Slow Cooker BBQ Chicken Thighs Recipe
- Practically hands-off—just toss everything in the slow cooker and relax.
- Loaded with rich, tangy BBQ flavor and unbelievably tender texture.
- Perfect for feeding a crowd or easy family dinners.
- Budget-friendly—uses simple, everyday ingredients.
- Great for meal prep; leftovers taste just as amazing!
Ingredients for Slow Cooker BBQ Chicken Thighs
- 2 ½ pounds (about 8) bone-in, skinless Chicken Thighs
- 1 cup barbecue sauce (your favorite store-bought or homemade)
- 1/3 cup low-sodium chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Optional: chopped parsley or chives for garnish
How to Make Slow Cooker BBQ Chicken Thighs
Step 1: Prepare the Chicken
Pat chicken thighs dry with a paper towel, removing excess moisture for better flavor absorption.
Step 2: Make the BBQ Sauce Mixture
In a bowl, whisk together barbecue sauce, chicken broth, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until well combined.
Step 3: Layer and Cook
Arrange the chicken thighs in the bottom of your slow cooker. Pour the sauce mixture evenly over the chicken, ensuring each piece is coated.
Cover and cook on LOW for 5-6 hours or HIGH for 2½-3 hours, until the chicken is very tender and internal temperature reaches 165°F (74°C).
Step 4: Thicken the Sauce (Optional)
If you prefer a thicker sauce, transfer the chicken to a plate, pour the sauce into a saucepan and simmer over medium heat for 5-8 minutes, stirring until thickened. Return the chicken to the sauce before serving.
Step 5: Serve
Garnish your Slow Cooker BBQ Chicken Thighs with chopped parsley or chives and serve warm.
Notes & Tips for Perfect Slow Cooker BBQ Chicken Thighs
- For easy cleanup, use a slow cooker liner (learn more).
- Bone-in thighs have the best flavor and moisture, but boneless can be substituted in a pinch.
- Check for doneness with a meat thermometer—chicken is safe at 165°F (74°C) (see guidelines).
Variations on Slow Cooker BBQ Chicken Thighs
- Spicy Sriracha BBQ: Stir 1 tablespoon Sriracha into the sauce for a fiery kick.
- Honey Mustard BBQ: Replace brown sugar with 2 tablespoons honey and add 2 teaspoons Dijon mustard.
- Sticky Teriyaki Chicken: Swap BBQ sauce for teriyaki sauce and adjust seasonings to taste.
Required Equipment
- 6-quart slow cooker or Crockpot
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Tongs or serving spoon
Storage Instructions for Slow Cooker BBQ Chicken Thighs
Let leftovers cool completely. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in the microwave or on the stovetop, adding a splash of barbecue sauce if desired.
Serving Suggestions & Pairings
- Serve over creamy mashed potatoes, fluffy rice, or classic coleslaw.
- Pair with buttery corn on the cob or grilled vegetables.
- Toast up some buns for unforgettable BBQ chicken sandwiches.
- Explore healthy side options at EatingWell.
Pro Tips for the Best Slow Cooker BBQ Chicken Thighs
- Remove the skin for a lighter dish and extra-saucy coating.
- Shred the cooked chicken for sliders, tacos, or a BBQ salad bowl.
- Let the chicken rest in the sauce for 10 minutes before serving for maximum flavor absorption (more BBQ tips).
FAQ: Slow Cooker BBQ Chicken Thighs
- Can I use chicken breasts instead?
- Yes, but reduce the cook time by about 30 minutes to avoid dry, stringy meat.
- Do I need to sear the chicken before slow cooking?
- Nope! While searing adds extra flavor, you can skip it to keep things easy.
- Can I make this recipe ahead of time?
- Absolutely! Slow Cooker BBQ Chicken Thighs reheat beautifully for quick lunches or dinners.
Prep time: 10 minutes
Cook time: 5-6 hours on LOW (2½-3 hours on HIGH)
Total time: 5 hours 10 minutes
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup barbecue sauce
- 1/4 cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Instructions
-
1Season the chicken thighs with salt, black pepper, garlic powder, smoked paprika, and onion powder on both sides.
-
2Place the seasoned chicken thighs in the bottom of the slow cooker.
-
3In a bowl, whisk together the barbecue sauce, chicken broth, and brown sugar. Pour the mixture evenly over the chicken thighs.
-
4Cover the slow cooker and cook on low for 6 hours, or until the chicken is tender and cooked through.
-
5Optionally, remove chicken thighs and place under a broiler for 2-3 minutes to caramelize the sauce. Serve hot with extra sauce from the slow cooker.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
350 caloriescal
Protein:
38 gg
Fat:
12 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
20 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
