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!).

Slow cooker BBQ chicken thighs is one of those easy weeknight dinners that requires only a few minutes of active time, but the meat comes out full of flavor, tender, and is always loved by adults and kids alike!

Crockpot BBQ Chicken Thighs

I don’t know if it’s my years living in the South and Texas or what, but I love my BBQ sauces.

Something about that tangy, sweet, savory combo makes everything taste so darn good. Before this slow cooker BBQ chicken thighs 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.I know that is a lot of love going around, but the fact that this recipe covers all three of these is exactly what makes it so appealing for me.

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 a batch of shredded BBQ chicken to pile onto salads and bowls.

Technically, you can cook this 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 BBQ chicken thighs all of these ways but always come back to the slow cooker, and here’s why:

• So easy and minimal active time: just throw everything in 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!
• BBQ sauce: Bbq sauce will soak into the meat during the long cook time, making the meat super flavorful.
• Better than the Instant Pot for this recipe: The Instant Pot can get the meat just as tender, but the BBQ sauce tends to scorch in there unless you thin it out with extra liquid, which dilutes the flavor. (See the Instant Pot section below for how I get around that.) In short, I still think slow cooker is the best method for this.

Ingredients

This 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 It

The sauce in this recipe is very 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.

Another difference is that the baked potato recipe calls for shredding the chicken when it is cooked, but we are keeping these chicken in large and intact for classic sticky BBQ chicken thighs.

Step 1: Combine the Sauce and Chicken

Add the BBQ sauce, brown sugar, apple cider vinegar, garlic powder, and liquid smoke to the slow cooker and stir to combine.

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

Step 2: Slow Cook

Cook 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 and turn sticky.

This BBQ chicken recipe really is a simple 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!

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

• Chicken breast: Swap in boneless, skinless chicken breasts if you prefer white meat – just watch the cook time, since breasts can dry out faster than thighs.
• 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: 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 4 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 recipe is most commonly served as a chicken 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
  • Instant Pot Garlic Mashed Potatoes
  • Brown Sugar Pecan Roasted Sweet Potatoes
  • Cheesy Garlic Scalloped Potatoes
• Rice
  • Easy Mixed Vegetable Rice
• Vegetables
  • Garlic Honey Roasted Carrots
  • Honey Roasted Brussels Sprouts with Bacon
  • Caramelized Onion Sauteed Green Beans
• Sides
  • BBQ Baked Beans
• Salad
• Rolls

In addition, these BBQ Chicken Thighs are just as good in sandwiches, tacos, or piled onto salads- or shredded for pulled 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.
• Check for doneness: Chicken thighs are ready at 165°F internally, though thighs are forgiving and stay juicy even a bit past that.
• 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 the chicken sits in a single, even layer in the slow cooker so it cooks evenly.
• 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.
• Garnish for freshness: A sprinkle of chopped parsley or green onion brightens up the richness of the sauce.

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

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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 Chili Chicken (by Confessions of a Fit Foodie)