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Slow Cooker BBQ Chicken Thighs

Juicy Slow Cooker BBQ Chicken Thighs for Effortless Flavor

Slow Cooker BBQ Chicken Thighs are a delicious, effortless meal featuring juicy chicken and a smoky sweet sauce, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

BBQ Sauce Ingredients
  • 1 cup Barbecue Sauce Use sweet, smoky, or vinegar-based sauces as preferred.
  • 1/4 cup Honey Can be replaced with maple syrup.
  • 2 tablespoons Creole Mustard Substitute with Dijon or yellow mustard if necessary.
  • 1 tablespoon Worcestershire Sauce Soy sauce can work in place of this.
  • 1 teaspoon Hot Pepper Sauce Increase for more spiciness or replace with cayenne pepper.
Chicken Preparation
  • 2 pounds Boneless, Skinless Chicken Thighs Bone-in thighs can be used with longer cooking time.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. In a medium bowl, combine barbecue sauce, honey, Creole mustard, Worcestershire sauce, and hot pepper sauce. Whisk until fully integrated, then set aside.
  2. Season both sides of the chicken thighs with salt and pepper.
  3. Place the seasoned chicken thighs in the slow cooker in an even layer.
  4. Pour the barbecue sauce mixture over the chicken thighs, ensuring each piece is coated.
  5. Cover the cooker and set it to low for 6–7 hours or high for 3–4 hours.
  6. (Optional) In the final 30 minutes of cooking, remove the lid to thicken the sauce.
  7. Serve the cooked chicken whole or shred it for serving, pairing with sides as desired.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 2mg

Notes

For added flavor, sear the chicken thighs briefly before slow cooking. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

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