Few things are as effortlessly satisfying as chicken that falls apart at the touch of a fork, smothered in a sticky, smoky glaze. These Slow-Cooked BBQ Chicken Thighs utilize the gentle heat of the crockpot to break down the meat until it is impossibly tender, while a final blast under the broiler caramelizes the sauce into a finger-licking finish. It is the ideal “set it and forget it” meal that delivers pit-smoked flavor without ever firing up the grill.
Jump to RecipeSlow-Cooked BBQ Chicken Thighs Recipe Ingredients
- 3 pounds boneless skinless chicken thighs
- 2 teaspoons smoked paprika (for that outdoor grill flavor)
- 2 teaspoons granulated garlic powder
- 1 teaspoon kosher salt
- ⅔ cup BBQ sauce, divided (plus more for serving)
How To Make Slow-Cooked BBQ Chicken Thighs Recipe
- Prep the Pot: Spray the inside of a 6-quart slow cooker with non-stick cooking spray for easy cleanup later. Place the raw chicken thighs into the bottom of the pot. You don’t need to arrange them perfectly; piling them up is fine.
- Season: In a small bowl, mix the smoked paprika, granulated garlic, and kosher salt. Sprinkle this spice blend evenly over all sides of the chicken thighs.
- Sauce and Simmer: Pour ⅓ cup 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. Cook on High for 2-3 hours or on Low for 4-5 hours. The chicken is done when it is very tender and shreds easily with a fork.
- Prepare to Broil: Preheat your oven’s broiler to High. Line a broiler-safe baking sheet with aluminum foil for easy cleanup. Using tongs, carefully remove the cooked chicken thighs from the slow cooker (they will be fragile) and arrange them in a single layer on the baking sheet.
- Glaze and Char: Brush the tops of the chicken thighs generously with the remaining ⅓ cup of BBQ sauce.
- Broil: Place the pan under the broiler for 3–4 minutes. Watch closely! The sugar in the BBQ sauce can go from caramelized to burnt in seconds. You want the sauce to bubble, thicken, and get little charred spots on the edges.
- Serve: Remove from the oven and let rest for a few minutes. Serve hot with extra sauce on the side if desired.
Recipe Tips
- Thighs vs. Breasts: Chicken thighs are the superior choice for slow cooking because their higher fat content keeps them juicy over long cooking times. If you use breasts, reduce the cooking time significantly (2-3 hours on Low) to prevent dry, stringy meat.
- The Broiler Step: Do not skip the broiling step. Slow cookers are great for tenderness but terrible for texture. The broiler mimics the high heat of a grill, giving you that sticky, tacky glaze that makes BBQ chicken delicious.
- Shredding Option: If you prefer pulled chicken sandwiches, skip the broiler. Instead, shred the meat directly in the slow cooker with two forks, then stir in the remaining BBQ sauce and let it sit in the warm juices for 10 minutes.
- Spice Rub: The smoked paprika is essential here. It tricks the palate into thinking the meat was smoked over wood chips.
- Sauce Selection: Since the sauce is the primary flavor, use a high-quality brand you love. For a lower sugar option, look for keto-friendly BBQ sauces.
What To Serve With Slow-Cooked BBQ Chicken Thighs Recipe
This sweet and savory main dish pairs perfectly with classic picnic sides.
- Coleslaw: A creamy or vinegar-based slaw adds crunch.
- Cornbread: Perfect for soaking up the extra sauce.
- Macaroni and Cheese: The ultimate comfort food pairing.
- Roasted Corn: Corn on the cob amplifies the BBQ vibe.
How To Store Slow-Cooked BBQ Chicken Thighs Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce keeps the meat moist.
- Reheat: Reheat gently in the microwave or in a skillet with a splash of water to loosen the sauce.
- Freeze: You can freeze the cooked chicken (either whole or shredded) in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Slow-Cooked BBQ Chicken Thighs Recipe Nutrition Facts
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 110mg
- Sodium: 650mg
- Total Carbohydrates: 12g
- Dietary Fiber: 0g
- Sugar: 10g
- Protein: 35g
Nutrition information is estimated per serving (approx 2 thighs).
FAQs
It is generally not recommended to put frozen meat directly into a slow cooker because it stays in the “danger zone” temperature range for too long, promoting bacterial growth. Thaw the chicken in the fridge first.
No. Chicken thighs release a significant amount of natural juice as they cook. Adding water or broth will dilute the BBQ flavor and turn it into soup.
The chicken and spices are naturally gluten-free. You just need to check the label on your specific bottle of BBQ sauce, as some brands use wheat-based thickeners or soy sauce.
Slow-Cooked BBQ Chicken Thighs Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes4
hours320
kcalTender, fall-off-the-bone chicken thighs slow-cooked in a smoky spice rub and finished under the broiler for a sticky, caramelized BBQ glaze.
Ingredients
3 lbs chicken thighs (boneless/skinless)
2 tsp smoked paprika
2 tsp garlic powder
1 tsp salt
2/3 cup BBQ sauce (divided)
Directions
- Spray slow cooker with oil.
- Rub chicken with paprika, garlic, and salt.
- Place in cooker; top with 1/3 cup sauce.
- Cook on Low for 4-5 hours (or High 2-3 hours).
- Transfer chicken to baking sheet.
- Brush with remaining 1/3 cup sauce.
- Broil 3-4 minutes until bubbly and charred.
Notes
- For shredded chicken, skip the broiler and shred meat directly in the pot.
- Watch the broiler closely to prevent burning the sugar in the sauce.
- Use smoked paprika to mimic authentic grill flavor.
