My Crockpot BBQ Chicken Thighs is a foolproof recipe that’s sure to be a hit!
Like most crockpot meals , it requires minimal effort, and the results are always impressive and flavorful.
Thanks to the slow cooking process, the chicken thighs become incredibly tender, absorbing all the rich and smoky flavors of the BBQ sauce. Each bite of chicken is super juicy and sure to become a new favorite in your household.
This chicken is easy to prepare, making it ideal for busy weeknights, lazy weekends, or when you’re craving a meal with minimal prep but maximum flavor. It’s a game-changer recipe for anyone who loves a home-cooked meal but doesn’t enjoy spending hours in the kitchen!
Why this recipe works
- Convenience : With just a few simple ingredients and your trusty slow cooker, you can set everything up in the morning and come home to a meal that’s ready to enjoy. No need to spend hours in the kitchen! Perfect for busy schedules!
- Versatile & Family Friendly: Use it for sandwiches, tacos, salads, or as a topping for baked potatoes. Serve at a potluck or your next backyard BBQ. The possibilities are endless, and it’s a great way to please a crowd.
- Tender : Slow cooking allows the chicken to absorb all the flavors of the BBQ sauce, resulting in juicy, tender meat that shreds easily and melts in your mouth.
Ingredients
(For the full recipe, scroll down to the recipe card below)
- Chicken thighs: I prefer using boneless, skinless chicken thighs because they are more convenient and easier to shred.
- BBQ sauce : The main flavor component is barbecue sauce, so choose one you love. Sweet, smoky, spicy, or tangy—many varieties are available!
- Brown sugar: Adds a rich, sweet flavor that complements the tanginess of the barbecue sauce.
- Apple cider vinegar: Provides a tangy kick that balances the sweetness and adds depth to the sauce.
- Seasonings : To enhance the overall flavor, I use a combination of seasonings: garlic powder, onion powder, chili powder, ground mustard, cayenne, salt, and pepper.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Pour!
Add the chicken thighs to your crockpot or slow cooker and add the BBQ sauce.
Add everything and stir!
It doesn’t get easier than this! Add all ingredients & stir to combine.
Cover and cook!
High for 3-4 hours or low 5-6 hours.
Expert Tips
- Sauce Reduction: If you like a thicker sauce, remove the chicken when done and transfer the sauce to a saucepan. Simmer on medium heat until it reaches your desired consistency.
- Umami Boost: Add Worcestershire sauce or soy sauce to enhance the savory depth of the sauce.
- Homemade Sauce: Make your own BBQ sauce for a personalized touch and fresher flavor.
- Thighs vs. Breasts: Chicken thighs are generally more flavorful and remain moist during slow cooking, but chicken breasts can be used if you prefer leaner meat.
Serving Suggestions
- Sandwiches: Serve the shredded BBQ chicken on toasted buns with coleslaw for a classic BBQ sandwich. Serve with cornbread and baked beans for sides.
- Tacos: Use the chicken as a filling for soft tacos topped with avocado, cilantro, and a squeeze of lime.
- Salads: For a hearty salad, add the shredded chicken to a bed of greens, along with corn, black beans, and a drizzle of ranch dressing.
- Baked Potatoes: Top baked potatoes with BBQ chicken and some shredded cheese for a comforting meal.
Storage
- Store in an air-tight container in the fridge for 3-4 days.
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Green Pan Slow Cooker
Stubb’s Original BBQ Sauce
How often do you use your crock pot?
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Crockpot BBQ Chicken Thighs
Ingredients
- 3 lb. boneless, skinless chicken thighs, thawed about 8-12 chicken thighs depending on size
- 2 cups BBQ sauce I like Kinder’s or Stubb’s
- 2/3 cup brown sugar, packed light or dark
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. chili powder
- 1/2 tsp. ground mustard
- 1/4 tsp. cayenne
- 1/8 tsp. black pepper
- fresh parsley for garnish (optional)
Instructions
- Add the chicken and all ingredients to your slow cooker. Stir gently to combine.
- Cook on high for 3-4 hours or low 5-6 hours or until chicken is cooked and tender.
- Keep whole and garnish with parsley & enjoy with pilaf, baked potatoes, veggies or shred and add to tacos, sandwiches, sliders, etc.
