Grab your slow cooker and just four ingredients, and get ready to enjoy these incredibly tender and flavorful slow cooker chicken thighs! Cooking chicken thighs in the crockpot makes them delicious, and it’s so easy!
I love chicken, so finding new ways to cook it is always a treat. These crockpot chicken thighs are a go-to for me because they come out juicy, tender, and burst with flavour every time.
Using the slow cooker is perfect for busy weeknights because I can simply toss in a few basic ingredients as I do with my favourite air fryer baby carrots for a quick side dish.
If you’re looking for a reliable slow cooker chicken thighs recipe, this one will be your new best friend. Plus, you can store leftovers in the fridge for up to 3-4 days. When you’re ready to enjoy them again, just gently warm the chicken and sauce in a saucepan on low heat, stirring occasionally, or reheat individual portions in the microwave until they’re hot and ready to eat. It’s that easy!
BBQ Chicken Thighs Crockpot Recipe
Equipment
- Slow Cooker (Crockpot)
- Mixing spoon
- Baking sheet
Ingredients
- 3 lbs Chicken thighs skinless, boneless
- 2 1/2 cups BBQ sauce
- 2 tbsp Brown sugar
- 2 tbsp Apple cider vinegar
- 1 tsp Liquid smoke
- 2 tsp Garlic powder
- Chopped parsley optional, for garnish
Instructions
- In your crockpot, mix together the BBQ sauce, brown sugar, apple cider vinegar, liquid smoke, and garlic powder.
- Add the chicken thighs to the slow cooker, making sure each piece is well-coated with the sauce.
- Cook on high for 3 1/2 hours.
- Once done, remove the chicken thighs from the slow cooker and place them on a baking sheet lined with aluminum foil. Brush them generously with the BBQ sauce mixture from the slow cooker.
- Broil the chicken in the oven for 3-4 minutes to get a nice, sticky glaze.
- Remove from the oven and serve. If you like, garnish with chopped parsley.
Notes
- Adjust the thickness of the BBQ sauce to your liking. If you prefer a thicker sauce, cook the chicken uncovered in the slow cooker during the last 30 minutes to reduce and thicken the sauce slightly.
- When broiling the chicken thighs in the oven after slow cooking, keep a close eye on them to prevent burning. Broil for just 3-4 minutes until the sauce caramelizes and forms a sticky glaze on the chicken.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 680Â kcal |
| Carbohydrates | 39g |
| Fat | 35g |
| Protein | 40g |
| Cholesterol | 222mg |
| Sodium | 2040mg |
| Fiber | 1g |
| Calcium | 24mg |
Can I Use Other Cuts of Chicken Instead of Chicken Thighs?
Yes, you can use other cuts of chicken such as chicken breasts or drumsticks. However, chicken thighs are preferred for this recipe because they are more forgiving in the slow cooker, remaining tender and juicy even with longer cooking times. If using chicken breasts, be cautious of overcooking as they can dry out more easily.
How Do I Adjust the Cooking Time If I Want to Cook on Low Instead of High?
If you prefer to cook the chicken thighs on low heat in the crockpot, you can extend the cooking time to about 6-7 hours. Cooking on low allows the flavors to meld together more slowly and can result in even more tender chicken. Just make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s cooked through.
Can I Make This Recipe Ahead of Time and Reheat it Later?
Yes, you can make this BBQ Chicken Thighs recipe ahead of time. Once cooked, allow the chicken to cool slightly before transferring it along with the sauce to an airtight container. Store it in the refrigerator for up to 3-4 days.
To reheat, gently warm the chicken and sauce in a saucepan on the stove over low heat, stirring occasionally until heated through. Alternatively, you can reheat individual portions in the microwave until piping hot.