Succulent slow cooker chicken thighs coated in a flavorful homemade BBQ sauce make an irresistible dinner the whole family will love! They’re slow cooked in a crockpot, so you can get dinner on the table without all the hard work.
Plus, the ingredients for the BBQ sauce all go in the slow cooker too, so you’re essentially making a homemade barbecue sauce with very little effort. (You can also use store-bought BBQ sauce instead if you prefer!)
It’s so simple, yet full of delicious flavors!
Crockpot Chicken Legs with BBQ Sauce
These Grilled Chicken Thighs are so easy and delicious; They truly are the perfect make-ahead protein.
I love slow cooking chicken thighs because they hold their shape (so you don’t have to serve them as shredded BBQ chicken unless you want to) and they stay so juicy and tender after cooking.
For side dishes, you can serve these crockpot chicken thighs with anything you want: quinoa, rice, pasta, roasted vegetables, potatoes, salad… they would even be delicious in a sandwich! (Like these BBQ Pulled Chicken Sandwiches or these appetizer-sized BBQ Chicken Sliders).
recipe ingredients
Here’s what you need to make these Slow Cooker BBQ Chicken Thighs:
- tomato paste (cans)
- Honey
- molasses
- Apple Cider Vinegar
- Worcester sauce
- balsamic vinegar
- smoked paprika
- Salt
- garlic powder
- onion powder
- cayenne pepper (optional – for a bit of warmth!)
- Chicken thighs with bones and skin (You will need 2.5 pounds of chicken – about 6-7 pieces. You can also use boneless, skinless chicken thighs, but they don’t hold their shape as well, so these work better if you shred the chicken once it’s cooked .)
If you’re using store-bought barbecue sauce, you’ll only need that plus the chicken thighs.
How to cook BBQ chicken thighs in a slow cooker
To make these barbecue chicken thighs, start by adding all of the sauce ingredients (everything except the chicken) to a slow cooker. Whisk until smooth.
(If you’re using pre-made BBQ sauce, use this one instead.)
Next, place the chicken thighs in the sauce and stir to coat them in the sauce.
Set the slow cooker to cook on high for 3.5 hours or on low for 6 hours. Use a meat thermometer to check that the chicken’s internal temperature is at least 165 degrees Fahrenheit in the middle. Once that happens, turn off the slow cooker.
Optionally, you can sear the chicken thighs on top for a nice browning. (Plus, it makes the sauce coating the thighs a bit thicker and stickier).
If you want to grill the chicken before serving, simply place the chicken thighs on a greased baking sheet and spoon the sauce onto them. Then roast in the oven on high for 3-5 minutes.
Finally, serve with additional sauce from the bottom of the slow cooker (and your favorite side dishes)!
Hot Tip: If you’re using skinless chicken in this recipe and the sauce is too greasy after cooking, simply blot the top with a paper towel. All of the fat will float to the top of the slow cooker, making it fairly easy to remove the fat this way if needed.
Skinless chicken drumsticks shouldn’t leave any fat on top, so feel free to peel the skin off before cooking if it bothers you!
Can I use boneless chicken thighs?
Yes, you can easily make this with boneless, skinless chicken thighs!
Personally, I prefer bone-in and skin-on thighs here because if I grill the cooked thighs and serve them as the main protein with accompaniments, the skin will crisp up a little under the grill and the bone will help hold the chicken thighs together. (Although they are super tender and fall off the bone with a fork!).
But you can definitely use boneless, skinless chicken thighs instead! If you do this, the chicken will fall apart more when you pull it out, so it would work especially well for pulled chicken sandwiches.
storage tips
Once the chicken has cooled to room temperature, transfer to an airtight container and refrigerate for up to 3-4 days.
Tips for buying chicken drumsticks at the grocery store
When buying chicken drumsticks from the store, it’s best to buy drumsticks that are the same size whenever possible. That way, they’ll all finish cooking at about the same time.
Fresh raw chicken should be plump and pink in color.
What to serve with BBQ Chicken
You can serve these Slow Cooker BBQ Chicken Thighs with any side you like, but here are some ideas for inspiration:
However you decide to enjoy this easy slow cooker dinner, I hope you love it! The full Crockpot BBQ Chicken Thighs recipe is at the bottom of this post.
More slow cooker chicken recipes to try:
Slow cooker BBQ chicken drumsticks
These Crockpot BBQ Chicken Thighs are so easy to make and come out super juicy and tender. They’re slow cooking in a flavorful homemade BBQ sauce!
preparation time
10 mins
cooking time
3 hours 30 minutes
total time
3 hours 40 minutes
Ingredients:
-
1 6-ounce can of tomato paste
-
1/2 cup water
-
4 tablespoons of honey
-
2 tablespoons molasses
-
2 tablespoons apple cider vinegar
-
1 tablespoon Worcestershire sauce
-
1 tablespoon balsamic vinegar
-
1 teaspoon smoked paprika
-
1 teaspoon of salt
-
1/4 teaspoon garlic powder
-
1/4 teaspoon onion powder
-
1 pinch cayenne pepper
-
2.5 lb bone-in skinless chicken thighs (about 6-7 pieces)
Instructions:
- Place all of the sauce ingredients (tomato paste to cayenne pepper) in the bottom of a slow cooker insert. Whisk to combine.
- Add the chicken thighs and toss them in the sauce.
- Cook 3.5 hours on high or 6 hours on low.
- Optional: After slow cooking, heat the grill to high. Place the chicken thighs in a greased sheet pan or lined with a silicone baking mat and top each piece with a spoonful of slow cooker sauce. Grill for 3-5 minutes until sauce is sticky and beginning to brown on top.
- Serve with additional sauce from the bottom of the slow cooker.