Crock Pot BBQ Chicken Thighs

Slow cooker BBQ chicken thighs on a with plate with parsley in the background.

5 from 1 vote

Slow Cooker BBQ Chicken Thighs are made with simple ingredients you probably already have in your pantry. Use your favorite barbecue sauce, brown sugar, and spices including paprika, chili powder, cumin, and onion powder for the perfect balance of sweet and spicy flavor.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Servings:

Calories: 444kcal

Author: Ryan Allen

Equipment

Ingredients

3 pounds boneless, skinless chicken thighs
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1 ground cumin
½ salt
1 black pepper
½ onion powder
2 cups bbq sauce

Instructions

Add brown sugar, paprika, chili powder, cumin, salt, black pepper, onion powder, and bbq sauce. Mix until well combined.
Place chicken in the slow cooker. Pour seasoning and BBQ sauce over the chicken. Toss to coat.
Cover and cook on high for 3-4 hours or low for 5-6 hours.
Place chicken thighs on a baking sheet with aluminum foil. Brush with sauce from the slow cooker and broil for 3-4 minutes.
Serve whole or shredded for tacos or sandwiches.

Notes

Go for a tangy vinegar-based sauce for a Carolina-style dish, or use a sweet, smoky sauce for a classic barbecue flavor.
Want more heat? Add a pinch of cayenne or a few dashes of hot sauce.
Don't overcook the chicken. Slow cookers vary so check for doneness around 3 hours on high or 5 hours on low.
Broiling the chicken gives a beautifully caramelized, slightly crispy texture and helps thicken the BBQ glaze for extra richness.
This BBQ chicken stores well in the fridge for up to 4 days or frozen for up to 3 months. Make a big batch and use the leftovers in sandwiches, tacos, or grain bowls for easy meals all week.

Nutrition