Slow Cooker BBQ Chicken Thighs are tender, juicy, and slathered in a delicious homemade sauce. Set and forget this slow cooker recipe and you'll have an amazing meal that's ready to serve at dinnertime!
The whole family will love the smoky-sweet sauce and the perfectly cooked chicken thighs. Minimal effort is required for a delicious and satisfying dinner any night of the week!
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🩵 About This Recipe
For a hearty chicken dinner with lots of flavor, these barbecue chicken thighs are a no-brainer! Perfectly tender and cooked to perfection in a homemade BBQ sauce, this easy recipe is great for weeknight meals and Sunday dinners.
You'll love the combination of savory and sweet ingredients for a satisfying chicken dish that's great to serve over pasta, potatoes, or rice. Pair with your favorite veggie side for the perfect meal!
And if you can't get enough delicious chicken thigh recipes, try my One Skillet Smothered Chicken Thighs or my Crock Pot Beer Chicken with Honey!
🧂 Gather Your Ingredients
- ketchup - adds a tangy sweetness to your sauce.
- brown sugar - helps balance the savory ingredients with complex sweetness.
- apple cider vinegar - great for breaking down the chicken and making it tender and juicy.
- Worcestershire sauce - adds lots of savory umami goodness.
- seasonings - aside from salt and black pepper to taste, garlic powder and smoked paprika also help infuse your chicken with lots of flavor.
- boneless skinless chicken thighs - I like to use thighs because they have more flavor than chicken breasts.
🔪 Let's Make Slow Cooker BBQ Chicken Thighs!
(Or click here to jump right to the recipe card with measurements!)
Make Sauce
In a mixing bowl, combine ketchup, brown sugar, vinegar, Worcestershire, and seasonings.
Set Aside
Take about ⅓ cup of sauce and set aside for serving.
Coat and Slow Cooker
Place chicken thighs in the slow cooker and cover with sauce. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Drizzle with reserved sauce and serve!
💡 Expert Tips and Tricks
- A slow cooker liner is a great way to cut down on cleanup time after dinner is done.
- If you want a cleaner texture, trim some of the excess fat from the chicken before cooking.
- To thicken your sauce, remove the chicken at the end of cooking time and transfer the sauce to a saucepan. Simmer until thickened.
- Feel free to use a storebought barbecue sauce if you have one you like or want to cut down on prep time.
❔ FAQs
Absolutely, as long as you cook chicken all the way through, it's perfectly fine to add raw chicken to your slow cooker. Check for an internal temperature of 165 degrees F to ensure your chicken is fully cooked.
Chicken thighs have darker meat and tend to be a bit fattier and more flavorful. They also tend to take a bit longer to cook than chicken breasts.
Most barbecue sauce recipes include some kind of tomato base (often ketchup), a sweetener like molasses or brown sugar, and some kind of vinegar. Various spices are typically added as well for more flavor.
📝 Substitutions and Variations
- If you like leaner/lighter meat, boneless skinless chicken breasts can be used instead. Reduce the cooking time a bit to prevent the chicken from drying out.
- For extra flavor, use some liquid smoke or chili powder.
- More heat can also be added with ingredients like hot sauce, cayenne pepper, or red pepper flakes.
Kristin's Kitchen Tip
It's probably best to refrigerate the reserved sauce while the chicken slow cooks. Pop it in the microwave to get it warmed up before drizzling it over the cooked chicken thighs!
🥡 Storage and Reheating
Leftover barbecue chicken thighs can be stored in an airtight container in the fridge for 3 to 4 days. You can also freeze leftovers for up to 3 months.
To reheat, microwave individual portions or cook over the stovetop. Additional sauce might be necessary to prevent the chicken from drying out. Allow frozen leftovers to thaw in the fridge before reheating.
Keep It Handy
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🍴 What To Serve With This Dish
These barbecue chicken thighs can be served over rice, on top of mashed potatoes, or on a bun with coleslaw or your favorite sandwich fix-ins. You can also pair your chicken with corn on the cob, baked beans, mac and cheese, or a side salad.
😋 More Slow Cooker Chicken Recipes You'll Love
- Crock Pot Chicken Taco Soup - Make this soup to switch up your taco Tuesday dinner during the colder months of the year!
- Slow Cooker Whole Chicken - You can easily cook an entire chicken in your crock pot with this easy recipe.
- Slow Cooker Chicken and Rice - A classic and simple chicken dish that features filling rice for a perfect meal.
- Slow Cooker Chicken Stuffing Casserole - This amazing casserole from Butter Your Biscuit is perfect for holiday meals or a hearty and filling Sunday dinner!
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Barbecue Chicken Thighs
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📋 Recipe Card
Slow Cooker BBQ Chicken Thighs With Homemade Sauce
Equipment
- 1 Slow cooker
Ingredients
- 1 ¼ cups ketchup
- ⅓ cup brown sugar
- ¼ cup apple cider vinegar
- 2 ½ tablespoons Worcestershire sauce
- 2 ¼ teaspoons smoked paprika
- 1 ½ teaspoons garlic powder
- salt and pepper to taste
- 2 pounds boneless skinless chicken thighs (about 6-8 thighs)
Instructions
- In a bowl, mix together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, paprika, garlic powder, and salt and pepper. Taste and add add more seasonings if desired.1 ¼ cups ketchup, ⅓ cup brown sugar, ¼ cup apple cider vinegar, 2 ½ tablespoons Worcestershire sauce, 2 ¼ teaspoons smoked paprika, 1 ½ teaspoons garlic powder, salt and pepper to taste
- Set aside about ⅓ cup of sauce for serving.
- Place the chicken in the slow cooker, then pour the remaining sauce on top and toss to coat all the chicken.2 pounds boneless skinless chicken thighs
- Cook on low for 6-7 hours or on high for 3-4 hours. Drizzle with reserved sauce before serving (I like to heat the sauce in the microwave a bit before drizzling).
Notes
Prep Tips:
- For easier cleanup, use a slow cooker liner or lightly coat the inside of the crock with cooking spray before adding the chicken.
- Trim any excess fat from the chicken thighs before cooking for a cleaner texture.
- I refrigerate the ⅓ cup reserved sauce until it's time to serve the chicken, and then I warm it in the microwave and place it in a gravy boat for everyone to drizzle on their portions as they wish.
- If your sauce is thinner than you'd like, remove the chicken at the end, transfer the sauce to a saucepan, and simmer for a few minutes to thicken it.
- You can use about 1 ½ - 2 cups of store-bought barbecue sauce as a shortcut if needed.
Variation Suggestions:
- Swap the thighs for chicken breasts if you prefer leaner meat (reduce cook time to prevent drying out).
- If desired, add a dash of liquid smoke or a teaspoon of chili powder.
- For a spicy kick, stir in a bit of cayenne pepper or hot sauce to the BBQ mixture.
Serving Suggestions:
- Serve the BBQ chicken over rice, mashed potatoes, or in a sandwich bun with coleslaw.
- Pair with classic sides like baked beans, corn on the cob, or a simple green salad.
- Shred the chicken for easy barbecue sandwiches, wraps, or sliders.
Storage Info For Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave or on the stovetop until warmed through.
- You can freeze leftovers for up to 3 months. To prepare from frozen, thaw overnight in the refrigerator and reheat before serving.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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