Crockpot BBQ Chicken Thighs
This hands-off Crockpot BBQ Chicken Thighs recipe features tender, smoky chicken thighs bathed in a slightly sweet BBQ sauce, perfect for weeknight dinners or versatile serving options.
Ingredients
Main Ingredients
- 4-6 pieces chicken thighs (bone-in or boneless) Bone-in adds flavor and retains moisture
- 1 cup BBQ sauce Choose your favorite — sweet, spicy, or Kansas-style
- 1 tablespoon smoked paprika Substitute with regular paprika + a pinch of liquid smoke if needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Pat the chicken thighs dry and arrange them in the bottom of the crockpot in a single layer.
- In a bowl, combine the BBQ sauce, smoked paprika, garlic powder, onion powder, and a good pinch of salt and pepper. Whisk until smooth.
- Pour the sauce over the chicken, turning each thigh so it’s well coated. Use a spoon to distribute sauce into gaps.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it’s fork-tender and easily pulls apart (internal temperature should read 165°F/74°C).
- Remove thighs with tongs. If you want shredded chicken, use two forks to pull apart and toss with extra sauce. Serve with additional BBQ sauce on the side for dipping.
Notes
Cool leftovers within two hours and store in an airtight container for up to 3–4 days. For freezing, shred or keep whole thighs in a freezer-safe container for up to 3 months. Always reheat until the internal temperature reaches 165°F (74°C).