This Tender Crockpot BBQ Chicken Thighs recipe delivers juicy, fall-off-the-bone chicken infused with smoky, tangy BBQ flavors. Perfect for sandwiches or dinners, it’s an easy, hands-off dish that brings bold taste and comfort to your table with minimal effort.
Why You’ll Love This Recipe
These crockpot BBQ chicken thighs are a deliciously easy way to enjoy tender, flavorful chicken with a smoky, tangy kick that everyone will love. The slow cooker does all the work, transforming simple chicken thighs into a juicy, fall-apart delight coated in rich BBQ sauce. Perfect for busy weeknights, casual gatherings, or meal prep, this recipe offers versatility—serve it on buns, with rice, or alongside veggies. It’s budget-friendly, packed with protein, and delivers that classic BBQ taste without firing up the grill, making it a go-to for hassle-free, crowd-pleasing meals.
Recipe Tips and Tricks
- Use Bone-In Thighs: Bone-in, skin-on thighs stay juicier and more flavorful during slow cooking.
- Sear for Depth: Brown the chicken before slow cooking to lock in juices and enhance flavor.
- Trim Excess Fat: Remove visible fat to avoid greasy results, but keep some for richness.
- Don’t Overcook Sauce: Add BBQ sauce midway to prevent burning; stir to coat evenly.
- Shred or Serve Whole: Shred for sandwiches or serve thighs whole with sauce for variety.
- Skim Fat: After cooking, skim excess fat from the sauce for a cleaner taste.
- Adjust Sweetness: Taste and tweak BBQ sauce with honey or vinegar to suit your preference.
- Rest Before Serving: Let chicken rest in sauce for 10 minutes to absorb flavors.
Tender Crockpot BBQ Chicken Thighs
Tender crockpot BBQ chicken thighs, smoky and juicy, perfect for sandwiches or dinners.
Ingredients
- ¼ cup apple cider vinegar
- ½ cup low-sodium chicken broth
- 1 tbsp olive oil
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp smoked paprika
- 1.5 cups BBQ sauce
- 2 tbsp brown sugar
- 3 lbs chicken thighs (bone-in, skin-on)
Instructions
- Prep the Chicken: Pat chicken thighs dry with paper towels. Season with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear thighs skin-side down for 4-5 minutes until golden. Flip and sear for 2 minutes, then transfer to the slow cooker.
- Mix the Base: In a bowl, combine chicken broth, apple cider vinegar, and brown sugar, stirring until dissolved.
- Add to Slow Cooker: Pour the broth mixture over the chicken, ensuring it pools around the thighs.
- Cook on Low: Cover and cook on low for 6-8 hours, until chicken is tender and pulls away from the bone.
- Add BBQ Sauce: About 1 hour before finishing, stir in BBQ sauce to coat the chicken evenly.
- Skim Fat: Remove chicken to a plate. Skim excess fat from the sauce in the slow cooker.
- Shred or Serve: Shred chicken with two forks or serve thighs whole, returning to the slow cooker to coat with sauce.
- Rest and Adjust: Let chicken rest in sauce for 10 minutes. Taste and adjust with extra BBQ sauce or seasoning if needed.
- Serve and Enjoy: Pile onto buns for sandwiches, serve with rice, or pair with veggies for a hearty meal!
Notes
- Bone-in thighs are best for juiciness; boneless works but may dry out faster.
- Adjust BBQ sauce sweetness or tanginess to your liking before serving.
- Sear in batches if needed to avoid overcrowding the skillet.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-sugar diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 488Total Fat 26gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 218mgSodium 1137mgCarbohydrates 26gFiber 1gSugar 20gProtein 41g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs (3 lbs): Bone-in, skin-on thighs provide the best texture and juiciness; about 6-8 pieces.
- BBQ Sauce (1.5 cups): A smoky, tangy sauce forms the flavor base; choose your favorite or homemade.
- Apple Cider Vinegar (¼ cup): Adds a tangy brightness to balance the sweetness of the sauce.
- Brown Sugar (2 tbsp): Enhances sweetness and creates a sticky, caramelized coating.
- Smoked Paprika (1 tsp): Adds a smoky depth that complements the BBQ flavor.
- Garlic Powder (1 tsp): Brings savory warmth to enhance the chicken’s richness.
- Onion Powder (1 tsp): Adds subtle sweetness and depth to the seasoning blend.
- Olive Oil (1 tbsp): Used for searing, adding richness and aiding browning.
- Chicken Broth (½ cup): Keeps chicken moist; low-sodium prevents over-salting.
- Salt and Pepper (1 tsp each): Seasons the chicken; adjust to taste after cooking.
Variations and Substitutions
- Chicken Swap: Use drumsticks or a whole chicken cut into pieces for variety.
- Sauce Variations: Try a spicy BBQ sauce or a honey-mustard blend for a twist.
- Sweetener Swap: Replace brown sugar with honey or maple syrup for a different sweetness.
- Spice It Up: Add cayenne or chili flakes for extra heat, adjusting to taste.
- Broth Options: Substitute chicken broth with vegetable broth or apple juice for a sweeter note.
- Gluten-Free: Ensure BBQ sauce is gluten-free for a fully gluten-free dish.
- Low-Sugar: Use a sugar-free BBQ sauce or reduce brown sugar for a healthier option.
- Herb Boost: Add a pinch of dried thyme or rosemary for an herbal note.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding extra sauce to maintain moisture.
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