Tender and juicy bbq chicken thighs recipe made simple using the slow cooker. Easy and yummy crockpot chicken recipe with only 10 minutes of active prep time!
Bring bbq sauce, brown sugar, apple cider vinegar, garlic powder and liquid smoke to crockpot. Stir to combine.
Add chicken thighs to slow cooker. Coat each piece with sauce.
Cook on high for 3 1/2 hours.
Remove chicken thighs from slow cooker and place on a baking sheet lined with aluminum foil. Brush bbq sauce mixture from slow cooker generously onto chicken.
Broil in oven for 3-4 minutes.
Remove and serve. Optional: garnish with parsley.
Notes
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.