Slow-Cooked BBQ Chicken Thighs Recipe

This Cracker Barrel Slow-Cooked BBQ Chicken Thighs recipe is fall-apart tender, packed with smoky flavor, and made almost entirely in a slow cooker. It’s super low-effort (like 10 minutes of prep, max), and works great for weeknights, meal prep, or just lazy weekends. Sweet, tangy, and ridiculously juicy — what’s not to like?

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Quick Summary

• Prep time: 10 mins
• Cook time: 3 hrs 35 mins
• Flavor: smoky, sweet, sticky-good
• Great for: weeknight dinner, meal prep, potlucks

Why I Like This Recipe

I needed something hands-off. Like set it and forget it level easy. Tossed chicken in the slow cooker with sauce, walked away, and came back to something that made the whole kitchen smell like a backyard BBQ. Didn’t even have to touch the oven until the last 5 minutes. And yeah — broiling it at the end? Total game changer.

Ingredients

• 3 lbs chicken thighs (boneless, skinless)
• 2½ cups BBQ sauce
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp liquid smoke
• 2 tsp garlic powder
• Chopped parsley (optional, for garnish)

How To Make Slow-Cooked BBQ Chicken Thighs

1. Mix the sauce: Dump the BBQ sauce, brown sugar, vinegar, garlic powder, and liquid smoke into the slow cooker. Stir it up.
2. Add the chicken: Toss in the chicken thighs. Make sure they’re all coated with that saucy goodness.
3. Cook low and slow: Lid on. High for about 3½ hours. That’s it. No need to mess with it.
4. Finish under the broiler: Move the cooked chicken to a foil-lined sheet. Brush with extra sauce from the slow cooker. Broil 3–4 mins until slightly charred and caramelized.
5. Serve: Garnish with parsley if you’re feeling fancy. Or just dig in.

Tips for Success

• Liquid smoke gives it that grilled flavor without a grill. Don’t skip it.
• Broiling at the end adds major texture and depth. Worth the extra step.
• Use a meat thermometer — 165°F is your goal for juicy chicken.
• Save leftover sauce in the slow cooker — it makes a killer dip.
• Pair with mashed potatoes, slaw, or even just bread. It’s flexible.

Storage and Reheating

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze cooked chicken (with sauce) in a sealed bag or container. Thaw overnight before reheating.
• Microwave: Works fine for reheating — just don’t overdo it or the sauce gets weird.
• Stovetop or Oven: Best for bringing it back to life. Add a splash of sauce or water and heat low and slow.

Frequently Asked Questions

• Can I use bone-in chicken thighs?
  Yep. Just add 15–20 minutes to the cook time.
• Can I use chicken breasts instead?
  You can, but thighs stay juicier. If you go with breasts, check early so they don’t dry out.
• Is liquid smoke really necessary?
  Honestly? It adds a lot. But if you don’t have it, just up the garlic or use a smokier BBQ sauce.
• Can I double the recipe?
  Totally — just don’t overload the slow cooker. You may need to bump the time slightly.
• What’s the best BBQ sauce for this?
  Use your favorite. I like a thick, sweet one — it holds up well during cooking.

Common Mistakes and How to Dodge Them

• Forgetting to check doneness: Even though it’s slow-cooked, always check with a meat thermometer. Don’t assume.
• Skipping the broil: You’ll miss out on that caramelized finish. The slow cooker makes it soft, but the broiler adds that sticky edge.
• Not coating the chicken enough: Don’t just pour sauce on top — turn those thighs in the mixture to really soak them.
• Using cold chicken straight from the fridge: Let it sit out for 15 minutes before cooking so it warms up slightly and cooks more evenly.
• Leaving it in the slow cooker too long: Even thighs can dry out if left in the heat for hours after cooking. Turn it off or switch to “keep warm.”

Nutrition Facts (Per Serving)

• Calories: 681 kcal
• Total Fat: 38g
• Saturated Fat: 10g
• Cholesterol: 222mg
• Sodium: 2040mg
• Potassium: 541mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 31g
• Protein: 42g