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Slow Cooker BBQ Chicken Thighs

Slow Cooker BBQ Chicken Thighs with tender, fall-apart chicken and a glossy, sweet-tang BBQ glaze. Cook low and slow for rich flavor, then broil briefly to caramelize the tops.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in or boneless chicken thighs Use 4–6 thighs; bone-in stays extra juicy.
BBQ glaze
  • 1.5 cup BBQ sauce Choose your favorite thick BBQ sauce for a better glaze.
  • 0.25 cup chicken broth Helps loosen the sauce for even coating in the slow cooker.
  • 2 tbsp brown sugar Adds sweetness and helps with caramelization.
  • 1 tbsp apple cider vinegar Adds tang and balances the sweetness.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika Adds color and smoky flavor.
  • 0.1 salt and pepper to taste Season to preference; add to taste.

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, onion powder, and smoked paprika so the flavor clings to every surface.
Mix the BBQ sauce
  1. In a bowl, mix BBQ sauce, chicken broth, brown sugar, and apple cider vinegar until the sugar dissolves and the sauce looks evenly combined.
Slow cook
  1. Place the chicken thighs in the slow cooker and pour the BBQ mixture over top so the chicken is well coated.
Cook until tender
  1. Cook on Low for 5–6 hours or High for 2.5–3 hours until the chicken is fork-tender and the sauce has thickened around it.
Caramelize the tops
  1. Transfer the chicken to a baking sheet and broil on high for 4–5 minutes, basting with the Crockpot sauce halfway through, until the tops look deeply caramelized.
Serve
  1. Serve the BBQ chicken thighs with extra warmed BBQ sauce drizzled over the top.

Notes

For the richest flavor, let the thighs sit in the Crockpot sauce for 10 minutes after cooking before broiling. Store leftovers in the refrigerator up to 3–4 days; freeze up to 2 months. For a lower-sugar swap, use a sugar-free or reduced-sugar BBQ sauce and keep the vinegar the same for balance.