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Slow Cooker BBQ Chicken Thighs

This easy slow-cooker BBQ chicken recipe makes juicy, tender boneless skinless thighs, perfect for sandwiches, salads, or as a topping on baked potatoes with minimal prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs Thighs are recommended for their juiciness.
  • 1 tablespoon paprika Smoked paprika is recommended for added flavor.
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup BBQ sauce Choose based on preference: sweet, spicy, or vinegar-based.
  • 1 tablespoon olive oil Optional for browning.

Method
 

Preparation
  1. Mix the rub: Whisk paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
  2. Prep the thighs: Pat chicken dry with paper towels and rub seasoning all over each piece.
  3. (Optional) Brown for extra flavor: Heat olive oil in a skillet over medium-high. Sear thighs 1–2 minutes per side until lightly golden.
  4. Layer in the crock pot: Place seasoned (and seared, if you did) thighs in a single layer.
  5. Add the sauce: Pour BBQ sauce evenly over the chicken, making sure pieces are well-coated.
  6. Cook low and slow: Cover and cook on low for 6–8 hours or on high for 3–4 hours until done.
Finishing
  1. Shred the chicken directly in the sauce using two forks or a stand mixer on low.
  2. Taste and add extra BBQ sauce if desired. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months. To reheat, warm gently until reaching an internal temperature of 165°F. Don't forget to pat the chicken dry to help the rub adhere.