Slow Cooker BBQ Chicken Thighs
You’ll quickly fall for these weeknight-friendly Slow Cooker BBQ Chicken Thighs because they’re rich with smoky flavors, deliciously tender, and so easy to make! Just set it and forget it, then enjoy for dinner hours later.
Servings: 6 people
- 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
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.
To store: Keep the cooked chicken thighs in an airtight container in the fridge for up to 3 to 4 days.
To reheat: Warm the leftover chicken for 1 to 2 minutes in the microwave or place them in a baking dish and reheat in a 350ºF oven until warmed through.
Calories: 363kcal | Carbohydrates: 18g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 481mg | Potassium: 355mg | Fiber: 1g | Sugar: 13g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg