Slow Cooker BBQ Chicken Thighs With Homemade Sauce

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These slow cooker barbecue chicken thighs are cooked to tender and juicy perfection in an easy homemade BBQ sauce!

Prep Time5

Cook Time6

Total Time6 5

Servings:

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).

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.

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.

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.

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.