Cracker Barrel Slow-Cooked BBQ Chicken Thighs Recipe is an American slow-cooker dish made with boneless chicken thighs, smoked paprika, garlic powder, salt, and BBQ sauce cooked low and slow until tender, then grilled to caramelise the glaze.
The first time I made this, I didn’t brush on extra sauce before grilling and the chicken came out dry with burnt edges. Now I coat it generously with fresh sauce right before it goes under the grill and it stays sticky and moist.
Don’t walk away from the grill. The sugar in the BBQ sauce burns fast. Two minutes can be the difference between caramelised and charred.
Jump to RecipeCracker Barrel Slow-Cooked BBQ Chicken Thighs Recipe Ingredients
- 1.4kg (3lb) boneless, skinless chicken thighs
- 2 tsp smoked paprika
- 2 tsp granulated garlic powder
- 1 tsp fine salt
- 160ml (5½fl oz) BBQ sauce, divided (plus more for serving)
How To Make Cracker Barrel Slow-Cooked BBQ Chicken Thighs Recipe
- Prep the pot: Spray the inside of a 5.5-litre slow cooker with non-stick cooking spray. Place the raw chicken thighs into the bottom of the pot. You don’t need to arrange them perfectly.
- Season: In a small bowl, mix the smoked paprika, granulated garlic powder, and salt. Sprinkle this spice blend evenly over all sides of the chicken thighs.
- Sauce and simmer: Pour 80ml of the BBQ sauce over the seasoned chicken. Use tongs or a spoon to spread it around so every piece is lightly coated. Cover the slow cooker with the lid and cook on High for 2-3 hours or on Low for 4-5 hours. The chicken is done when it’s very tender and shreds easily with a fork.
- Prepare to grill: Preheat your grill to high. Line a grill-safe baking tray with foil for easy cleanup. Using tongs, carefully remove the cooked chicken thighs from the slow cooker and arrange them in a single layer on the tray. They’ll be fragile and fall apart easily.
- Glaze and char: Brush the tops of the chicken thighs generously with the remaining 80ml of BBQ sauce.
- Grill: Place the tray under the grill for 3-4 minutes. Watch it closely. The sugar in the BBQ sauce can go from caramelised to burnt in seconds. You want the sauce to bubble, thicken, and get little charred spots on the edges.
- Serve: Remove from the grill and let it rest for a few minutes. Serve hot with extra sauce on the side if you like.
Recipe Tips
Don’t skip the spice rub. The paprika and garlic give the chicken flavour before the sauce goes on. Without them, it tastes one-dimensional.
Use boneless, skinless thighs. Bone-in thighs take longer to cook and the skin goes rubbery in the slow cooker. Boneless thighs stay tender.
Don’t overcook. Pull the chicken as soon as it shreds easily with a fork. Overcooked chicken turns stringy and dry even in sauce.
Brush on fresh sauce before grilling. The sauce from the slow cooker is too thin and watery. Fresh sauce caramelises properly under the grill.
Watch the grill constantly. BBQ sauce burns fast. Stay in the kitchen and pull it the moment you see charred edges forming.
Let it rest before serving. Two to three minutes off the heat lets the juices redistribute and makes the chicken easier to handle.
What To Serve With Slow-Cooked BBQ Chicken Thighs
This works well with coleslaw and thick-cut chips on the side. The tangy slaw cuts through the sticky sauce without adding more heaviness to the plate.
It also pairs with cornbread and baked beans for a proper barbecue spread. The sweet cornbread balances the smoky chicken without competing with it.
How To Store Slow-Cooked BBQ Chicken Thighs
Fridge
Let the chicken cool completely, then transfer to an airtight container and keep in the fridge for up to 3 days. The sauce thickens as it sits.
Reheat
Reheat gently in a saucepan over low heat with a splash of water to loosen the sauce. A microwave works but can make the chicken rubbery. Heat it in short bursts, stirring between each one.
Freeze
Cool the chicken completely, then transfer to a freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob, adding extra BBQ sauce if needed.
Cracker Barrel Slow-Cooked BBQ Chicken Thighs Recipe Nutrition Facts
Per serving (1 of 6):
- Calories: 340 kcal
- Protein: 38g
- Fat: 14g
- Carbohydrates: 12g
- Sugar: 10g
- Sodium: 680mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but increase the cooking time to 5-6 hours on Low or 3-4 hours on High. The bones take longer to cook through.
The sauce stays thin and watery instead of thick and sticky. Grilling caramelises the sugar and gives you that proper BBQ glaze.
Yes, but they dry out more easily. Check them after 3 hours on Low and pull them as soon as they’re tender.
Cracker Barrel Slow-Cooked BBQ Chicken Thighs Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes4
hours340
kcalTender boneless chicken thighs slow-cooked in smoked paprika and BBQ sauce, then grilled until the glaze caramelises into a sticky finish.
Ingredients
1.4kg boneless, skinless chicken thighs
2 tsp smoked paprika
2 tsp granulated garlic powder
1 tsp fine salt
160ml BBQ sauce, divided (plus more for serving)
Directions
- Spray the inside of a 5.5-litre slow cooker with non-stick spray. Place chicken thighs in the bottom.
- Mix smoked paprika, garlic powder, and salt in a small bowl. Sprinkle evenly over chicken.
- Pour 80ml BBQ sauce over seasoned chicken and spread to coat. Cover and cook on High 2-3 hours or Low 4-5 hours until chicken shreds easily with a fork.
- Preheat grill to high. Line a grill-safe tray with foil. Remove chicken from slow cooker using tongs and arrange in a single layer on tray.
- Brush tops of chicken generously with remaining 80ml BBQ sauce.
- Grill 3-4 minutes, watching closely, until sauce bubbles, thickens, and develops charred spots.
- Remove from grill and let rest 2-3 minutes. Serve hot with extra sauce on the side.
