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Crockpot BBQ Chicken Thighs

Crockpot BBQ chicken thighs slow-cooked until very tender, then finished with a quick broil for caramelized tops. Thick, spoonable BBQ sauce clings to bone-in chicken and turns it into juicy shredded-style meat.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 bone-in chicken thighs Use 4–6 thighs based on size.
BBQ sauce mixture
  • 1.5 cup BBQ sauce (your favorite) Keep extra for serving if desired.
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 salt and pepper to taste Season to preference.

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and onion powder.
Mix the BBQ sauce
  1. Whisk the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika together until smooth.
Slow-cook
  1. Place the chicken in the slow cooker and pour the BBQ sauce over, then turn to coat.
Cook until very tender
  1. Cook on Low for 5–6 hours or on High for 2.5–3 hours, until very tender.
Caramelize the tops (optional but recommended)
  1. Place the chicken on a foil-lined baking sheet, spoon Crockpot sauce over, and broil for 3–4 minutes until the tops caramelize.
Serve
  1. Serve with extra warmed BBQ sauce.

Notes

For maximum flavor, try to keep the chicken coated during the first hour of slow cooking. Store leftovers in an airtight container in the refrigerator for 3–4 days; reheat gently in a microwave or back in the slow cooker. Freezing is yes—freeze up to 3 months and thaw overnight. For a lighter option, use a reduced-sugar BBQ sauce and skip the brown sugar.