Let’s Talk About These Slow Cooker BBQ Chicken Thighs
Okay, before I get into it: I have this borderline embarrassing memory of chucking a dozen chicken thighs into the slow cooker, hoping for magic and, honestly, fearing a bland, soggy mess. But let me tell you, the house filled with this tangy smoky smell, and even my neighbor, Tom, poked his head over the fence like a cartoon dog. So, yeah—it’s that good. I’ve been making this recipe since the “insert obligatory early adulthood kitchen mishap story here” days, and it’s evolved more times than my old flip phone did. I mean, it’s BBQ. Chicken. And you barely have to lift a finger if you don’t want to. It suits my levels of both ambition and laziness.
Why You’ll Love Making This (And Maybe Curse Me At Cleanup)
I make this when I’m craving BBQ but sigh at the thought of hauling out the grill—plus, there’s that time in the dead of winter when even thinking about outdoor cooking should be illegal. My family goes loopy for this because the chicken’s so tender you almost need a spoon, and the sauce is finger-lickin’, so napkins are…let’s just say they’re in high demand. (I used to get annoyed at how sticky everything gets, but I’ve sort of accepted that’s just part of the gig.) Also, the leftovers are, dare I say, even better for next-day sandwiches. Unless your crew is like mine and inhales it all on Night One.
Here’s What You’ll Need (Give Or Take)
- 8 skinless, bone-in chicken thighs (I’ve used boneless in a pinch and they work too, just not quite as rich)
- 1 cup BBQ sauce (I’m partial to Sweet Baby Ray’s when I can find it, but honestly store brand’s fine—my grandma was loyal to Kraft, though)
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce (or soy sauce if that’s what’s around)
- 1 tsp smoked paprika (sometimes I double it because, why not?)
- 1/2 tsp garlic powder (minced garlic is good, but I get lazy)
- 1/2 tsp onion powder
- Salt and pepper, just a sprinkle here and there
- Optional splash of hot sauce if you’re brave or cooking for someone who likes their BBQ with some bite
How To Make Slow Cooker BBQ Chicken Thighs (More Or Less)
- Spray the inside of your slow cooker with cooking spray (not totally required, but makes things slightly less sticky on cleanup—your call).
- Throw those chicken thighs in an even-ish layer. It’s totally fine if they’re a bit crowded; they actually cook up juicy that way.
- Mix up BBQ sauce, brown sugar, Worcestershire, paprika, garlic powder, onion powder, and your swipe of hot sauce in a bowl. You can just sort of dump and stir, no need to be too precious about it.
- Pour that delicious mess all over the chicken. Give everything a little jiggle with a spoon so everyone’s coated. This is where I usually sneak a taste of the sauce and sometimes wind up adding more paprika or whatever’s grabbed my fancy.
- Pop the lid on, set your slow cooker to LOW for about 5-6 hours. (HIGH works in a pinch—4 hours is usually enough.) Funny thing is, don’t worry if it looks weird and watery halfway through. It thickens. Magic, right?
- If you want the sauce extra sticky and glorious, I scoop the thighs out at the end and pour the sauce into a pan. Simmer it for 5-10 minutes on the stove while the chicken rests. Totally optional. Sometimes I’m just too eager and skip this, and still no one’s complained.
Notes: Weird Lessons From My Kitchen
- I actually thought once that using the slow cooker on HIGH made this faster and just as good. Nope. Texture wasn’t great—low and slow wins.
- Don’t stress if your BBQ sauce is super thick or super thin. It all kinda comes out in the wash.
- Once I bought fancy hipster barbecue sauce and didn’t love it—grocery store basic seems to give the best comfort vibes.
If You Want To Mix It Up (A Bit Of A Dice Roll)
- Sometimes I add pineapple chunks or a glug of pineapple juice. Sweet and summery, can’t lie.
- I’ve tried this with chicken breasts, but honestly, it just gets a bit dry for my liking. Thighs all the way (but try it if you want, who am I to tell you how to live?)
- Did a version once with a handful of chopped pickles mixed in. Wasn’t my best work. Would not repeat.
Do You Really Need Fancy Gadgets?
I love my plug-in slow cooker, but truth is, you could toss everything in a heavy, lidded Dutch oven and bake at a low temp (about 300° F) for a few hours if you ran out of counter space. Less science, more patience.
How To Store Leftovers (If, You Know, You Get Any)
Just slam them in a lidded container in the fridge—they’ll last up to 3 days, but honestly, in my house it never lasts more than a day! If you do have leftovers, pull the meat off the bone and add some to tortillas, or stir it through rice. This guide here from The Kitchn has saved my bacon on storage more than once.
What Should You Serve With It?
Well, in my family, BBQ chicken means cornbread and a mess of coleslaw. Sometimes I get wild and do smashed potatoes or just plain white sandwich bread (don’t judge, it soaks up sauce). Once, we did pickles on the side for some zing. Oh, and if you’ve never tried heating up a can of baked beans with a pinch of mustard… you’re welcome.
Stuff I Learned The Hard Way
- I once tried rushing the cooking by setting my slow cooker on HIGH and doing errands—big mistake, wound up with stringy chicken. Not worth it.
- Don’t add too much liquid at the start. BBQ sauce already has a lot going on. More isn’t always better, apparently.
FAQ: Real Questions, Real (Sometimes Sheepish) Answers
- “Can I use frozen chicken thighs?” I mean, I have, but it takes longer and sometimes gets a little watery. Better to thaw first if you can swing it.
- “What BBQ sauce do you use?” Usually whatever’s on sale. But I’ve heard good stuff about the Serious Eats BBQ sauce taste test list if you want to nerd out.
- “Does it freeze well?” Oh for sure. Break it into meal-sized chunks, freeze it up. Heats up beautifully—but again, I swear the leftovers always disappear before I get that far.
- “Bone-in or boneless?” Both work, but bone-in is just juicier. Promise. If you want less work at the table, boneless is totally fine.
- “Can I double the recipe?” Yep! Just layer the chicken and sort of guess-timate on sauce (you’ll want more, obviously). Cooking time may go up by about 30 minutes or so.
- “Will this make my house smell like a BBQ joint?” Yep, and your neighbors will show up at oddly convenient times. Trust me.
And oh—before I forget, if you’re ever looking for more slow cooker ideas, the home cooks at Reddit’s Slowcooking community have a bunch of wildly creative ones. Just don’t fall down the rabbit hole… like I did.
Alright, go get your slow cooker. Or Dutch oven. Or honestly, your neighbor’s if yours is covered in garage dust. This one’s worth it.
Ingredients
- 8 bone-in, skinless chicken thighs
- 1 cup barbecue sauce
- 1/4 cup chicken broth
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
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1Pat chicken thighs dry and season with salt, black pepper, and smoked paprika.
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2In the bottom of a slow cooker, add the chopped onion and minced garlic.
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3Arrange the chicken thighs in a single layer on top of the onion and garlic.
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4In a small bowl, whisk together barbecue sauce, chicken broth, and brown sugar. Pour over the chicken thighs.
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5Cover and cook on low for 6 hours, until the chicken is tender and cooked through.
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6Serve hot with extra BBQ sauce and your favorite sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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