Slow Cooker BBQ Chicken Thighs
Try this recipe for Crockpot BBQ Chicken Thighs for a quick weeknight dinner. They are flavorful and easy to make. Pair them with any veggie or starch you want!
Servings: 6
Calories: 448kcal
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 cups barbecue sauce
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Season the chicken thighs with salt, pepper, garlic powder, and paprika on both sides.
- Arrange the seasoned chicken thighs in the slow cooker in an even layer.
- Pour the barbecue sauce over the chicken, ensuring all pieces are well-coated.
- Cover the slow cooker with the lid and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Once cooked, remove the chicken thighs and set them aside on a serving platter.
- Whisk the remaining sauce in the slow cooker until smooth, then pour it over the chicken.
- Garnish with chopped parsley before serving.
Video
Notes
- To ensure the crockpot barbecue chicken thighs are cooked thoroughly, you can use a thermometer. Chicken must be cooked to a minimum internal temperature of 165°F to be safe to eat.
- Place any leftover chicken thighs into an airtight container and store them in the refrigerator for up to 3 days.
- Make a slurry with water and cornstarch and whisk it into the BBQ sauce if it is too thin after the chicken is fully cooked.
Nutrition
Calories: 448kcal | Carbohydrates: 59g | Protein: 52g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 143mg | Sodium: 1972mg | Potassium: 1190mg | Fiber: 1g | Sugar: 48g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg