Slow Cooker BBQ Chicken Thighs

With 10 minutes of prep time, this tender and juicy Slow Cooker BBQ Chicken Thighs recipe will quickly become one of your go-to meals your family loves! It's inexpensive too!

Course dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 457kcal

Equipment

6-quart Slow Cooker
Spatula or cooking spoon

Ingredients

3 pounds skinless, boneless chicken thighs approx. 6-8 thighs. You can also use bone-in thighs
2 cups BBQ sauce use any variety you like
2 tablespoons brown sugar packed
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon onion powder

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Instructions

Mix BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder together in the slow cooker insert.
Add the chicken thighs in a single layer to the slow cooker and coat them with the sauce.
Cover with the lid and cook on LOW for 4 - 5 hours or HIGH for 3 hours.
As an option, you can take the chicken thighs out of the crock pot and place them on an aluminum foil-lined baking sheet. Use a basting brush, coat them with sauce from the crock pot, and broil for 3-4 minutes. We recommend this step only if you eat the chicken right away. Otherwise, the chicken will become too dry.

Video

Notes

Types of Chicken - We like chicken thighs for this recipe because they create a tender and juicy result. However you can use chicken breast, but you will need to make sure they don’t overcook and become dry, so adjust the cooking time accordingly.
Cooking Time - All slow cookers tend to cook differently. That’s why there’s a range in cooking time in the recipe. To cook the chicken properly (to the correct temp), we recommend checking it with a digital meat thermometer and cooking it to an internal temperature of 165 degrees F.
Thickening the Sauce - If you like a lot of sauce with your chicken and want to thicken it up, pour the liquid from the crock pot into a small saucepan. Then add a cornstarch slurry (1 tablespoon cornstarch and 2 tablespoons water), and cook it over medium-high heat until it simmers and thickens to the desired consistency.

You can store your cooled chicken in an airtight container for 3-4 days in the fridge.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition