These Slow Cooker BBQ Chicken Thighs are juicy, fall-apart tender and coated in a smoky-sweet barbecue sauce flavored with fresh garlic, smoked paprika and a splash of apple cider vinegar. With just a few minutes of hands-on prep, the slow cooker does most of the work, making this an easy chicken dinner for busy weeknights, meal prep, or anytime you want barbecue without firing up the grill.
Chicken thighs are especially well suited for the slow cooker because they stay tender and juicy during the longer cooking time. Serve them whole with your favorite sides, or pull the meat from the bones and turn it into BBQ chicken sandwiches, bowls and easy lunches throughout the week.
Slow cooker meals are some of my favorites because they’re so hands-off. The crockpot works its magic to infuse the rich barbecue sauce and garlic marinade into each chicken thigh over several hours. You always end up with tender, juicy, and delicious chicken in the end.
Keep this recipe for BBQ chicken thighs in your back pocket because it’s perfect for potlucks, summer barbecues, weeknight dinners, and so much more. One taste and it’s sure to become a new staple!
Why You’ll Love This Recipe
- Mostly hands-off. Once the chicken goes into the slow cooker, there’s very little left to do.
- Juicy and flavorful. Chicken thighs stay tender while soaking up all that smoky, tangy BBQ flavor.
- More than just chicken + BBQ sauce. Garlic, smoked paprika, onion powder and apple cider vinegar give the sauce extra depth.
- Great for meal prep. Serve the thighs whole for dinner and turn leftovers into sandwiches, wraps or bowls.
- No grill required. You can enjoy delicious BBQ chicken any time of year.
Ingredients you need
- Chicken thighs – Chicken thighs are ideal for slow cooking because their higher fat content helps them stay juicy and tender. I use bone-in chicken thighs for this recipe. If you’re using boneless thighs, see my notes below because they may cook more quickly.
- BBQ sauce: The BBQ sauce you choose will have a big influence on the final flavor, so use one you genuinely enjoy. A smoky or classic BBQ sauce gives you a nice balance, while a sweeter sauce will produce sweeter chicken.
- Fresh garlic: Adds much more savory flavor than BBQ sauce alone.
- Smoked paprika: One of my favorite ways to add smoky BBQ flavor without needing a grill.
- Onion powder: Adds another layer of savory flavor and distributes easily over the chicken.
- Red pepper flakes: Just enough for a little warmth. Reduce or omit them if you’re cooking for someone sensitive to spice.
- Apple cider vinegar: Don’t skip this one! A splash of apple cider vinegar helps balance the sweetness of the BBQ sauce and brightens all those rich, smoky flavors. The finished chicken won’t taste like vinegar.
- Olive oil: Helps the garlic and seasonings coat the chicken evenly.
SILVIA’S TIPS
➜ Don’t add broth or water. The chicken will naturally release juices as it cooks, so there’s no need to add additional liquid to the slow cooker.
➜ Use a BBQ sauce you love. Because BBQ sauce is one of the main flavors in this recipe, this isn’t the place to use one you don’t particularly enjoy straight from the bottle.
➜ Don’t rely on cooking time alone. Slow cookers can vary quite a bit. Chicken is safe to eat once it reaches an internal temperature of 165°F at the thickest part, but thighs can continue cooking beyond that point to achieve a softer, more pull-apart texture.
➜ Avoid repeatedly opening the lid. Every time you lift the slow cooker lid, heat escapes and can extend the cooking time.
➜ For extra-sticky BBQ chicken: Once the chicken is cooked, transfer the thighs to a foil-lined baking sheet, brush with a little fresh BBQ sauce and place them under the broiler for a few minutes. This is optional, but it’s a great way to caramelize the sauce and give the exterior more of that sticky BBQ finish. Watch closely because BBQ sauce can burn quickly.
Bone-In vs. Boneless Chicken Thighs
I prefer bone-in chicken thighs for slow cooking because they remain incredibly juicy and tender. Boneless, skinless chicken thighs can also be used, but because they’re smaller and don’t have the bone, they may cook more quickly.
Whichever you choose, use cooking time as a guideline rather than the only indication of doneness. Check the thickest part of the chicken with an instant-read thermometer; chicken should reach at least 165°F.
What To Serve with BBQ chicken thighs?
For an easy weeknight dinner, I usually keep the sides simple. Wild rice, roasted vegetables, Brussels sprouts or a fresh salad all work beautifully with BBQ chicken.
The sweet-smoky sauce also pairs particularly well with something fresh or tangy on the side to balance its richness.
BBQ chicken thighs can be served as a smoky and savory protein with all of your favorite barbecue side dishes. Garlic Butter Mushrooms Cauliflower Mashed Potato and Roasted Vegetable Salad, would all pair well!
Frequently asked questions
The chicken can be left in the marinade for a minimum of 30 minutes or a maximum of 24 hours. Remember to keep it in the fridge at all times.
Bone-in chicken thighs should be done cooking after 2 ½ to 3 hours on High or 6 to 8 hours on Low. To ensure they’re cooked through, use a meat thermometer to measure the internal temperature. You’ll know they’re ready when it reaches 165ºF.
I haven’t tested this recipe in the Instant Pot because barbecue sauce tends to burn. You can use my Instant Pot Chicken Thighs recipe for guidance, but keep the marinade and seasonings from this recipe as normal.
If you open your slow cooker and find more liquid than expected, don’t worry. Chicken naturally releases moisture as it cooks, and because the slow cooker traps steam, that liquid doesn’t evaporate the way it would in an oven or skillet.
This is also why you don’t need to add broth or water to this recipe.
For a thicker, stickier BBQ finish, remove the cooked chicken, brush it with a little fresh BBQ sauce and broil it for a few minutes before serving.
Liked this recipe? try these next time!
- Low Carb Keto Beef Stew for this recipe I used low carb veggies only. It’s so good and if you are on a low-carb diet you’ll love this low carb beef stew recipe!
- Instant Pot Stuffed Peppers Soup a twist on the traditional stuffed peppers.
- Sheet Pan Roasted Salmon with Vegetables a readers favorite, perfect for a dinner for two.
- Green Tuna Salad fresh, green and delicious, this green salad has everything you need for a satisfying meal.
Slow Cooker BBQ Chicken Thighs
Equipment
- Slow Cooker/ Crock Pot
Ingredients
- 6 chicken thighs
- 8 oz BBQ sauce
- 1 tbsp apple cider vinegar
Garlic Butter Sauce
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp onion powder
- 1/2 tbsp smoked paprika
- 1/2 tsp red pepper flakes
- salt and pepper to taste
Instructions
- In a small bowl add oil, garlic, onion powder, salt and pepper. Stir to combine.
- Season chicken with garlic rub and place chicken in a ziplock bag, let it marinate anywhere from 30 minutes up to a day.
- Place chicken in slow cooker. Top with paprika and red pepper flakes. Add in bbq sauce and apple cider vinegar.
- Cook on high for 2 1/2 hours – 3 hours or on low for 6-8 hours.
- When done garnish with fresh cilantro and serve.
Notes
Storage, Freezing & Reheating
Refrigerator: Store leftover BBQ chicken in an airtight container in the refrigerator for up to 3–4 days. I like to store it with some of the cooking juices or sauce to help keep the chicken moist. Freezer: Remove the bones if desired and transfer the cooled chicken to a freezer-safe container. Add a little BBQ sauce or cooking liquid before freezing to help prevent it from drying out. Freeze for up to 3 months. Reheating: Reheat gently in the microwave, on the stovetop or covered in the oven until warmed through. Add another spoonful of BBQ sauce if needed to bring back that juicy, saucy texture.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use split chicken breasts instead of thighs?
YES!! It will be delicious!
The recipe doesn’t indicate if boneless, skinless chicken thighs are to be used, or bone-in chicken thighs. Could you please clarify?
Hi Monica, I used bone in skinless chicken thighs in this recipe. However other times I’ve used boneless and it worked just as good. For this recipe I do not like skin on, those are best when roasting.
Recipe looks amazing,but can you use drumsticks or wings; and if so is the cooking time any different
Yes you can I often use wings or drumsticks, whichever I have in hand. Keep the recipe the same!
Recipe looks amazing,but can you use drumsticks or wings; and if so is the cooking time any different?
often guilty of not reading the entire recipe before starting… so apparently I broke every recommendation 😊 red pepper and paprika went in the marinade, and my chicken thighs were ‘skin on’, but as i live by myself i just push skin aside on my plate and pull out those very tasty, juicy pieces of meat. I absolutely loved this dish!
Hahaha, that’s great Joy, happy that it turned out good for you. Glad you enjoyed it and thanks so much for taking the time to share you feedback! xoxo
Can you cook this in the oven
Yes you can! just be sure to adjust the cooking times!
Would like to double te bbq thigh recipe…can some of this be done in the oven if all thighs can’t fit in crockpt?
Yes, this recipe can definitely be done in the oven but you should be okay to double up in crockpot too. Hope this helps!