This recipe for Slow Cooker BBQ Chicken Thighs is a family favorite — even the kids asked for seconds!
BBQ is a staple at our house. It’s easy, comforting, and perfect for busy weeknights. These Slow Cooker BBQ Chicken Thighs are simple to prepare and yield tender, flavorful chicken every time.
BBQ Recipes
If you enjoy BBQ, try these other recipes next: BBQ Chicken Wings, Baked BBQ Chicken, BBQ Chicken Drumsticks, and Baked BBQ Chicken Tenders.
Directions
Step one: Brush the chicken thighs with oil and arrange them in the slow cooker.
Step two: Season the chicken with salt, garlic powder, chili powder, paprika, and pepper. Adjust the amounts to suit your taste.
Step three: Cook on low for 3 1/2 hours. The chicken will release enough liquid during cooking, so no extra liquid is necessary.
Step four: If there’s excess liquid, drain it. Brush the thighs with BBQ sauce, then continue cooking for 30 more minutes. Serve warm.
What should the internal temperature be for chicken thighs
Check the thickest part of the thigh with a meat thermometer — the internal temperature should reach 165°F (74°C) for safe consumption.
FAQ and Tips
Is it better to cook chicken on high or low? Cooking on low preserves moisture and tenderness. High heat can overcook the meat and make it dry.
What kind of BBQ sauce should I use? Use any BBQ sauce your family prefers. Choose a sauce that complements your flavor preference — sweet, smoky, or spicy.
Can I bake this in the oven? Yes. You can bake these thighs if you prefer. Use an oven-safe dish, bake at 375°F (190°C) until the internal temperature reaches 165°F, and finish with BBQ sauce as desired.
If you try this recipe, please leave a comment — I love hearing how it turned out. You can share photos and tag your creations with the hashtag #TDOARH.
Slow Cooker BBQ Chicken Thighs
Ingredients
- 3 pounds chicken thighs (boneless, skinless)
- 1/2 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 cup BBQ sauce
Instructions
- Brush the chicken thighs with oil and place them in the slow cooker.
- Season evenly with salt, garlic powder, chili powder, paprika, and pepper.
- Cook on low for 3 1/2 hours. The chicken will release liquid as it cooks—no added liquid is required.
- If there is excess liquid, drain it. Brush the chicken with BBQ sauce and cook an additional 30 minutes. Serve hot.
Notes
Cooking temperature: Low cooking preserves juiciness; high can dry the meat.
BBQ sauce: Use any sauce your family prefers — sweet, smoky, or spicy.
Oven option: These thighs can be baked if you prefer — roast at 375°F (190°C) until the internal temperature reaches 165°F, then brush with sauce and finish under the broiler for a minute if you like caramelization.