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Close up of BBQ Chicken Thighs on white platter.
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4.93 from 13 votes

Crockpot BBQ Chicken Thighs

Made with only a few ingredients and minimal effort, Crockpot BBQ Chicken Thighs is a simple family meal that is full of incredible flavor.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Kristen Chidsey

Equipment

Ingredients

  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika or regular paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2-3 pounds bone-in chicken thighs (either with or without skin) about 8 chicken thighs
  • 1 large yellow onion thinly sliced
  • 1½ cups BBQ sauce
US Customary - Metric

Instructions

  • In a small bowl, combine the 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder together.
  • Trim off excess skin or gristle if needed from 2-3 pounds bone-in chicken thighs and pat the chicken dry with paper towels. Rub the spice mixture evenly over the chicken thighs, on both sides.
    Seasoned Chicken Thighs on cutting board.
  • Place 1 large yellow onion thinly sliced in the slow cooker in an even layer. Lay the seasoned chicken thighs on top of the onion slices.
    Seasoned raw chicken thighs in crockpot.
  • Place the lid on the slow cooker and cook on high for 2 hours or on low for 4 hours or until the chicken thighs reach 185℉ for tender, yet juicy results.
    Cooked seasoned chicken thighs in the slow cooker.
  • After the chicken has cooked, remove the chicken from the slow cooker and place it on a sheet pan lined with foil. Brush the top of the chicken with BBQ sauce. Broil for 2-3 minutes or until crispy. Remove the chicken from the broiler, flip, brush the other side with BBQ sauce, and return to the broiler for 2-3 minutes, or until crispy.
    Crockpot Chicken Thighs on sheet pan brushed with BBQ Sauce.
  • Serve with additional BBQ sauce.

Video

Notes

Note On Cooking Time:  All slow cookers cook at different times and temperatures. My slow cooker only takes about 2 hours on high, but yours may take longer. Take a peek at your chicken thighs after 1 hour and 30 minutes. Aim for an internal temperature between 185℉-190℉ for juicy, tender results. 
Storage: Leftover BBQ Chicken can be stored in an airtight container in the refrigerator for up to 3 days or frozen in a freezer-safe container for up to 1 month. 

Nutrition

Calories: 419kcal | Carbohydrates: 25g | Protein: 24g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 956mg | Potassium: 451mg | Fiber: 1g | Sugar: 19g | Vitamin A: 664IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 2mg
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