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Slow Cooker BBQ Chicken Thighs

A hands-off, sweet-smoky BBQ chicken thigh recipe perfect for busy nights and meal prep, cooked to juicy perfection in a slow cooker.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs Use boneless thighs for shorter cook time.
  • 1 cup BBQ sauce, plus extra for serving Use your favorite bottle or homemade sauce.
For the Dry Rub
  • 2 tablespoons brown sugar (light or dark) Adjust to 1 tablespoon for less sweetness.
  • 1/2 teaspoon chili powder Add 1/4–1/2 teaspoon cayenne for spiciness.
  • 1 teaspoon smoked paprika Use sweet paprika if smoked isn't available.
  • 1/2 teaspoon yellow mustard powder Substitute 3/4 tsp prepared mustard.
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt Reduce to 3/4 tsp if using table salt.
  • 1/2 teaspoon ground black pepper
For Serving
  • 1 cup thickly sliced white onion Scatter over chicken before cooking.

Method
 

Preparation
  1. In a small bowl, whisk the brown sugar, chili powder, smoked paprika, mustard powder, onion powder, garlic powder, kosher salt, and black pepper to make a dry rub.
  2. Arrange the chicken thighs in the slow cooker in a single layer, overlapping slightly if needed.
  3. Sprinkle the dry rub evenly over the thighs and rub it in so each piece is coated.
  4. Scatter the sliced onion over the chicken. Pour the BBQ sauce on top and toss gently to coat the thighs.
Cooking
  1. Cover and cook on LOW for 2½–3 hours, until the chicken is tender and a thermometer reads 165°F (74°C) in the thickest part.
  2. Optional broil: Transfer partially shredded or whole thighs to a baking sheet, drizzle with extra BBQ sauce, and broil for 4–5 minutes until edges are sticky and crisp. Watch closely to avoid burning.

Notes

Serve warm with extra BBQ sauce on the side. The dish is versatile for sandwiches, tacos, or bowls. Refrigerate leftovers properly and use within 3–4 days.