Slow Cooker BBQ Chicken Thighs

I am in love with these Slow Cooker BBQ Chicken Thighs! I mean, what is not to love about sticky BBQ Chicken Thighs coated in tangy sweet BBQ sauce. Especially when the chicken is tender, flavorful, and takes minimal effort to put together (thank you, crockpot!).

BBQ chicken thighs made in the slow cooker is one of those dump-and-go easy weeknight dinners that requires only a few minutes of active time but comes out full of flavor every time. It’s the kind of recipe I reach for when I want a home cooked meal without putting in a lot of effort.

Crockpot BBQ Chicken Thighs

I don’t know if it’s my years living in the South and Texas or what, but I love all things bbq so I had to find an easy way to make bbq chicken, the kinda that you look forward to after a long day (without having to spend much time in the kitchen)…hence this slow cooker bbq chicken thigh recipe!

Something about that tangy, sweet, savory combo makes everything taste so darn good. Before this slow cooker BBQ chicken thigh recipe stole my heart, there were these BBQ Chicken Tacos and BBQ Baked Chicken Wings as well.

I love BBQ sauces, I love my slow cooker, and I love my fall apart chicken. The fact that this bbq chicken thigh recipe covers all three of these is exactly what makes it so appealing for me.

You won’t believe how easy it is to make slow cooker bbq chicken thighs. You basically throw everything into the slow cooker – BBQ sauce, chicken thighs and all, and it will slowly cook the meat until it is fall-apart tender, soaking up all that incredible sauce along the way. It is a beautiful thing.

And on the practical side: this is such a convenient, flavorful dish that we make often, especially during busy weeknights.

I like using chicken thighs because they’re more flavorful and juicy than chicken breast, but feel free to swap in breast meat if you prefer.

Keep the pieces whole for classic BBQ chicken thighs, or shred them afterward for pulled BBQ chicken sandwiches or add the shredded BBQ chicken to salads and bowls.

Technically, you can cook your bbq chicken a few different ways – on the stovetop, in the oven, or even in the Instant Pot (see the Stovetop and Instant Pot Method section below!). I’ve made it all of these ways but always come back to my slow cooker bbq chicken thighs, and here’s why:

• So easy and minimal active time: just throw everything into the crockpot and let it do its thing!
• Meat is fall-apart tender: it’s just not the same as pan-frying it or cooking it in the oven. Slow cooking makes the meat super juicy and tender!
• Big flavors: Bbq sauce does a lot of heavy lifting in terms of giving flavors to the bbq chicken thighs. It will soak into the meat during the long cook time, making the meat super flavorful.

Ingredients

This slow cooker bbq chicken thigh recipe uses pantry-friendly ingredients.

• Chicken thighs: I use boneless, skinless chicken thighs, which give this dish a rich flavor and stay incredibly juicy. Bone-in, skin-on thighs work too – just trim off excess fat before using.
• BBQ sauce:Sweet Baby Ray’s is my go-to, but use your favorite bottled BBQ sauce.
• Brown sugar: Helps caramelize the chicken and balances out the tanginess of the sauce.
• Apple cider vinegar: Adds a little brightness to cut through the sweetness. White vinegar works as a substitute.
• Liquid smoke: Gives the chicken a subtle smoky flavor since we’re not cooking it over a fire. Worcestershire sauce is a reader-favorite substitute if you don’t have this on hand.
• Garlic powder: Fresh minced garlic can be used instead, if you prefer.
• Parsley (optional): For a fresh, colorful garnish.

How to Make BBQ Chicken in the Slow Cooker

Step 1: Combine the Sauce and Chicken

To make this easy bbq chicken thigh recipe in the crockpot, first add BBQ sauce, brown sugar, apple cider vinegar, garlic powder, and liquid smoke to the slow cooker and stir to combine.

Next, bring the chicken thighs to the slow cooker, making sure each piece is well coated in the sauce.

Step 2: Slow Cook

Cook in crockpot on high for 3 1/2 hours, until the chicken is tender and cooked through.

Step 3: Broil for a Sticky Finish

Remove the chicken thighs from the slow cooker and place them on a baking sheet lined with foil. Brush generously with the sauce left in the slow cooker.

Broil for 3-4 minutes, just until the tops caramelize.

When it is done, the tops of the bbq chicken will thickened and caramelized. The bbq sauce will be closer to a sticky glaze that ever so gently clings to the chicken.

This BBQ chicken recipe really is a simple set-it-and-forget-it dinner you can pull together with just a few minutes of active time. The meat comes out juicy and tender, loaded with flavor after soaking in that sauce for hours. YUM!

The sauce in this slow cooker bbq chicken thigh recipe comes out to be pretty similar to my BBQ Chicken Baked Potato recipe, but with a little less sweetness and tang. That’s because when BBQ chicken is piled onto a baked potato, it needs a more intense flavor to stand up to the milder taste of the potato.

One bite into this sticky, juicy, tender, tangy slow cooker bbq chicken thigh and that’s it. Bam. Game over. No other dish can compare to that perfect combination of deliciousness and ease. 🙌🏼

Stovetop And Instant Pot Method

Stovetop method: Combine the BBQ sauce, brown sugar, apple cider vinegar, garlic powder, and liquid smoke in a large skillet or Dutch oven over medium heat. Add the chicken thighs and turn to coat. Bring to a simmer, then cover and cook for about 25-30 minutes, flipping once, until the chicken reaches 165°F internally. If the sauce starts to look thick or begins sticking to the pan, add a splash of water to loosen it back up. Finish under the broiler for a few minutes for that same sticky, caramelized top.

Instant Pot method: Add the sauce ingredients and chicken to the Instant Pot and toss to coat. Pressure cook on high for 12-15 minutes, then let the pressure release naturally for 10 minutes before doing a quick release. BBQ sauce is thick and sugary, so it’s prone to triggering a burn notice in the Instant Pot – if that happens, add a splash of water to the pot and scrape up anything stuck to the bottom before trying again. Once done, transfer the chicken to a baking sheet and broil it the same way as the slow cooker version for that sticky finish.

Variations And Substitutions

• Other types of chicken: Swap in boneless, skinless chicken breasts if you prefer white meat – just watch the cook time, since breasts can dry out faster than thighs. You can use bone-in, skin-on chicken as well.
• Pulled BBQ chicken: Shred the cooked chicken with two forks instead of keeping it in pieces, for shredded BBQ chicken you can pile onto sandwiches, sliders, baked potatoes, or salads.
• Spicier: Stir a spoonful of hot sauce or a pinch of cayenne into the sauce for a spicy-sweet kick.
• Smokier flavors: Add a touch more liquid smoke, or finish the chicken on the grill instead of under the broiler.
• Different BBQ sauce styles: A vinegar-based Carolina-style sauce or a spicy Kansas City-style sauce will completely change the flavor profile – use whatever you love.

Make Ahead, Storage, And Reheating

Make ahead: You can mix the sauce ingredients together up to 2 days in advance and store in the fridge, then add it to the slow cooker with the chicken when you’re ready to cook.

Storage: Store leftover chicken in an airtight container in the fridge for up to 5 days.

Freezing: Let the chicken cool completely, then freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently in a covered skillet over low heat, or in the microwave in short bursts, adding a little extra sauce or water if it’s looking dry.

Serving Suggestions

This crockpot bbq chicken thigh is most commonly served as a main dish with all kinds of sides.

The sky’s really the limit here, but here are some of my favorite sides to serve it with:

• Potatoes – Roasted Garlic Parmesan Potatoes, Garlic Mashed Potatoes, Roasted Sweet Potatoes, Caramelized Sweet Potato Halves
• Rice – Mixed Vegetable Rice
• Vegetables – Garlic Honey Roasted Carrots, Roasted Brussels Sprouts with Bacon, Caramelized Onion Sauteed Green Beans,
• Classic BBQ Sides – BBQ Baked Beans, Coleslaw, Potato Salads, Corn Ribs
• Salad and pasta salads- Broccoli Bacon Salad, Carrot Ribbon Salad, Macaroni Ham Salad

In addition, these BBQ Chicken Thighs are just as good in sandwiches, tacos, or piled onto salads- or shredded for BBQ chicken bowls.

Tips And Tricks

• Trim the fat: If using bone-in or extra-fatty thighs, trim as much visible fat as you can before adding them to the slow cooker – it helps keep the sauce from turning greasy.
• Don’t skip the broil: The few minutes under the broiler are what give this dish its sticky, caramelized top – it’s a small step that makes a big difference.
• Adjust the sauce to taste: Taste the sauce before serving and add a touch more brown sugar for sweetness or vinegar for tang, depending on what you like.
• Double it for meal prep: This recipe scales up easily – just make sure all the chicken is submerged in the sauce when cooking.
• No liquid smoke on hand?: A dash of Worcestershire sauce is a great substitute – several readers have swapped it in with great results.
• Save the extra sauce: The sauce left in the slow cooker is liquid gold – spoon extra over rice or mashed potatoes instead of letting it go to waste.
• Thicken a thin sauce: If your sauce seems thin after cooking, simmer it in a small saucepan for a few minutes before brushing it onto the chicken.
• Shred for versatility: Shred the cooked chicken for pulled BBQ chicken sandwiches, tacos, or salads instead of serving it whole.

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Other Slow Cooker Recipes

• Slow Cooker Chicken Burrito Bowl
• Slow Cooker Asian Shredded Pork
• Slow Cooker Asian Ribs
• Slow Cooker Chicken Taco Soup
• Slow Cooker Pasta Fagioli