Simmered low and slow in a rich, tangy-sweet BBQ sauce, this no-fuss Slow Cooker BBQ Chicken Thighs Recipe guarantees irresistibly juicy, flavorful chicken every time! Perfect year-round for busy weeknight dinners or entertaining guests.
Craving more delicious Slow Cooker BBQ flavor? Try my easy Slow Cooker Pulled Pork and sticky Slow Cooker BBQ Pork Ribs.
The Juiciest Slow Cooker BBQ Chicken
The slow cooker does a few things really well, and these BBQ chicken thighs are one of them. Simple, super convenient, minimal effort, and legitimately so good, these juicy thighs are just the right amount of spicy-sweet, tangy, and smokey. So what’s the secret? Butter. Yes, butter! Adding a little buttery goodness offers moisture and makes the BBQ sauce smoother, richer, and a whole lot more luxurious. It’s a million times worth it. Of course, for the ultimate sticky chicken experience, I highly recommend a quick broil after cooking to caramelize the sauce and crisp the skin.
- Yield: This recipe makes 8 perfectly tender bone-in skin-on BBQ chicken thighs.
- Perfect for year-round meal prepping, family dinners, entertaining, or whenever you crave a little delicious BBQ flavor.
- Best with dark and light meat or a combination of the two! However, I highly recommend trying it with chicken thighs for the ultimate flavor and juiciest meat.
Table of Contents
How to Make Slow Cooker BBQ Chicken Thighs
The complete recipe (with step-by-step images) is in the recipe card at the bottom of this page.
1. Season the Chicken: Pat the chicken thighs dry with a paper towel and combine the seasoning mixture in a small bowl. Rub the seasoning mixture evenly over the chicken.
2. Arrange in the Slow Cooker: Place the seasoned chicken thighs in the slow cooker and cover with 1-2 cups of BBQ sauce. Arrange the pats of butter over the top.
3. Slowly Cook: Cover with the lid and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours. The chicken should be fork tender, and the internal temperature should register at least 165°F (74°C) when checked with a digital meat thermometer.
4. Broil for Crispy Skin (Optional but Recommended): Transfer the chicken pieces to a lined baking sheet skin-side up. Brush with extra BBQ sauce and broil for 3-5 minutes or until the skin turns crispy and caramelized.
5. Garnish and Serve: Garnish with freshly minced parsley or chives and serve alongside delicious BBQ sides such as coleslaw, cornbread, mashed potatoes, or grilled veggie skewers.
Bone-In or Boneless?
I’m a big fan of bone-in, skin-on chicken thighs. They’re juicier, more flavorful, and pretty resilient to (accidental) cooking mistakes like overcooking. However, there is one exception: when I’m making shredded chicken. If I’m not using chicken breasts to make shredded chicken, I’ll almost always use boneless, skinless thighs. Why? Shredding is faster and so much easier. So unless you plan to use the bones for another recipe or like a bit of chicken skin with your shredded chicken, I’d stick to boneless.
Note that boneless, skinless chicken thighs or breasts cook slightly faster. They cook for approximately 3 hours on LOW or 2 hours on HIGH.
About the Ingredients
All ingredients for this slow cooker BBQ chicken thigh recipe are shown in the picture below, with special notes regarding substitutions in the bulleted list to assist you.
Chicken: You can use any cut of chicken for this recipe, but bone-in, skin-on chicken thighs are best for maximum flavor and juiciness. Drumsticks are a good second choice, but thighs have a better meat-bone-skin ratio.
Seasoning: It’s always a good idea to add layers of flavor, so before adding the chicken to the slow cooker, season it with garlic powder, onion powder, smoked paprika, salt, and pepper. For a little kick, add half a teaspoon of cayenne powder.
BBQ Sauce: You can use literally any BBQ sauce you’d like, just make sure it’s one you enjoy. I always try to use my sweet and tangy homemade BBQ sauce, but any good-quality sauce will do.
Butter: Butter adds richness AND helps with caramelization. You don’t have to add it, but it’s so good when you do.
Frequently Asked Questions
I recommend making this recipe in a 5 to 7-quart slow cooker. This programmable 6-quart slow cooker is my go-to as it allows me to control cooking times from 30 minutes to 20 hours.
Technically, you can cook frozen chicken in a slow cooker, but it is not recommended due to food safety concerns. The USDA advises against cooking frozen meat in a slow cooker because it may stay in the “danger zone” (40°F —140°F) for too long, increasing the risk of bacterial growth. If you must cook frozen chicken, use the HIGH setting, monitor the internal temperature with a digital meat thermometer, and add an extra hour to the cooking time.
No, searing is not required, but it can enhance the flavor and texture of your chicken. I usually skip it since I always broil my chicken at the end of cooking.
Yes! Baking BBQ chicken is an excellent option if you need dinner on the table faster than 3-4 hours. Check out my yummy Baked BBQ Chicken Recipe for all the details.
Have any questions about this Recipe? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this BBQ Chicken Thigh Recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Slow Cooker BBQ Chicken Thighs Recipe
Ingredients
- 8 bone-in skin-on chicken thighs - Trimmed of excess fat and pat dry
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-2 cups BBQ sauce - store-bought or homemade
- 4 tablespoon salted butter - sliced into 5-6 pieces, optional but recommended
Instructions
- Pat the chicken thighs dry with a paper towel. Combine garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl.
- Rub the seasoning mixture evenly over the entire surface of the chicken.
- Spread approximately ½ cup of BBQ sauce in the bottom of the slow cooker.
- Place the seasoned chicken thighs in the slow cooker in a single layer, skin-side up.
- Pour the remaining BBQ sauce over the chicken (up to 1½ cups), ensuring each piece is well covered, and top with the sliced butter.
- Cover and cook on LOW for 4-5 hours, until the chicken is tender and fully cooked, or on HIGH for 2.5-3 hours. When checked with a meat thermometer, the internal temperature should reach at least 165°F (74°C).
- Optional: Set your oven to broil (high setting) and line a baking sheet with foil. Using kitchen tongs, carefully remove the chicken thighs from the slow cooker and place them skin-side-up on the prepared baking sheet. For extra saucy chicken, brush the tops with a bit more BBQ sauce before broiling. Place the baking sheet under the broiler for 4-5 minutes or until the skin turns crispy and caramelized.
- Allow the chicken to rest for 5 minutes, then sprinkle with fresh minced parsley, chives, or green onion to garnish (optional).
Jessica’s Notes
- Oven: Preheat the oven to 350°F (175°C). Place chicken in a baking dish, cover with foil, and bake for 15-20 minutes (or until heated). Remove the foil in the last 5 minutes to crisp up the skin.
- Microwave: Place the chicken in a microwave-safe dish with extra BBQ sauce. Cover with a damp paper towel and heat in 30-second intervals until warmed through.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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