Description
Delicious and tender Slow Cooker BBQ Chicken Thighs made with a flavorful spice rub and smothered in BBQ sauce, perfect for an easy, hands-off meal. The chicken becomes juicy and full of smoky, sweet flavors after slow cooking, with an optional broil step to crisp the skin for extra texture.
Ingredients
Scale
Chicken and Seasoning
- 8 bone-in skin-on chicken thighs, trimmed of excess fat and patted dry
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce and Butter
- 1-2 cups BBQ sauce, store-bought or homemade
- 4 tablespoons salted butter, sliced into 5-6 pieces (optional but recommended)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel to ensure the seasoning sticks well. Combine garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl to create the spice rub.
- Season the Chicken: Rub the seasoning mixture evenly over the entire surface of each chicken thigh, coating every side for maximum flavor.
- Prepare Slow Cooker Base: Spread approximately ½ cup of BBQ sauce evenly in the bottom of the slow cooker to prevent sticking and add initial flavor.
- Arrange Chicken in Cooker: Place the seasoned chicken thighs in a single layer inside the slow cooker, skin-side up to keep the skin intact and allow it to render fat properly.
- Add Remaining Sauce & Butter: Pour the remaining BBQ sauce (up to 1½ cups) over the chicken ensuring it is well covered. Top with sliced butter for added richness and moisture.
- Slow Cook the Chicken: Cover and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours until chicken is tender and fully cooked. Check that the internal temperature reaches at least 165°F (74°C) with a meat thermometer.
- Optional Broil Step: For crispy skin, preheat your oven broiler and line a baking sheet with foil. Using tongs, transfer chicken skin-side up on the sheet, brush with extra BBQ sauce if desired, and broil for 4-5 minutes until skin is caramelized and crispy.
- Rest and Garnish: Let the chicken rest for 5 minutes after cooking to redistribute juices, then garnish with fresh minced parsley, chives, or green onions if desired before serving.
Notes
- This recipe yields eight bone-in, skin-on chicken thighs with BBQ sauce.
- For shredded BBQ chicken, use boneless thighs and reduce cooking time to about 3 hours. Shred chicken in the slow cooker or on a cutting board and mix with leftover juices and sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second intervals.
- For freezing, cool chicken completely, store in freezer-safe containers with extra BBQ sauce for up to 3 months. Thaw overnight in refrigerator, reheat in oven or microwave.
- Broiling gives the chicken a crispy, caramelized skin texture that contrasts nicely with the tender meat.
Nutrition
- Serving Size: 1 bone-in, skin-on chicken thigh with 1/4 cup BBQ sauce and 1/2 tablespoon butter
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
