Slow Cooker BBQ Chicken Thighs

5 from 1 vote

Juicy, fall-apart tender Slow Cooker BBQ Chicken Thighs coated in a smoky-sweet BBQ sauce with garlic, smoked paprika and a touch of apple cider vinegar. An easy, mostly hands-off dinner that's packed with flavor and perfect for busy weeknights.

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner

Cuisine: American

Keyword: BBQ Chicken Thighs, Slow Cooker BBQ Chicken Thighs, Slow Cooker Chicken Recipe

Servings: people

Author: Silvia Dunnirvine

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