Slow Cooker BBQ Chicken Thighs
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
6
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Calories
349 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker BBQ Chicken Thighs
Description
This recipe begins by seasoning chicken thighs with smoked paprika, salt, and pepper, then searing them briefly for texture and flavor development. They are layered over coarsely chopped onions in a crockpot. The BBQ sauce is prepared separately by sautéing diced onion and garlic, then simmering with canned fire-roasted tomatoes thickened with cornstarch, red wine vinegar, brown sugar, Worcestershire sauce, and cracked black pepper. The sauce can be blended for smoothness before pouring over the chicken.
Slow cooking on low for 4-5 hours allows the chicken thighs to become very tender and infused with the sauce’s rich, smoky-sweet flavors. Once cooked, the chicken is served with extra sauce spooned over for moisture and taste enhancement.
Leftovers keep well refrigerated for up to 4 days and can be reheated until hot. The recipe suggests seasoning variations like adding garlic or onion powder and cayenne for extra heat, and notes the importance of reaching an internal chicken temperature of 165°F for safety. This dish pairs well with sides that can absorb the sauce, such as rice or mashed potatoes.
Ingredients
For the Chicken
- 1 onion coarsely chopped
- 6-8 chicken thighs (can use bone in or out but remove the skin)
- 1 tablespoon smoked paprika
- salt
- black pepper
- 1 teaspoon olive oil
For the BBQ Sauce
- ½ onion finely diced (not a typo, we use onion twice here)
- 1 garlic minced, clove
- 1 fire-roasted tomato 15 ounce, canned
- 1.5 teaspoons cornstarch
- ½ cup red wine vinegar
- ½ cup dark brown sugar
- 2 tablespoons Worcestershire sauce
- ½ teaspoons black pepper cracked
Instructions
For Chicken
- Add the coarsely diced onion to the crockpot.
- Sprinkle paprika, salt and pepper onto the chicken, and in a large pan sear on both sides (2 mins per side)
- Place chicken into the crockpot, on top of the onions.
Make the Sauce
- In the same pan you used to sear the chicken, add 1 tsp olive oil and heat over medium.
- Saute the onion for a few minutes until softened, then add the garlic. Cook for 30 seconds
- Add cornstarch to the canned tomatoes, and add the mixture, plus the vinegar, brown sugar, worcestershire sauce and pepper to the pan.
- Simmer for a few minutes. You may wish to blend the sauce at this point for a smoother consistency.
- Add sauce to crockpot, covering chicken and mix until combined.
Set, and forget!
- Cook on low for 4-5 hours
Serve
- Remove chicken from crockpot, and put on a plate, spooning the extra sauce over the top.
- Devour.
Notes
- Store leftovers in an airtight container for up to 4 days; reheat thoroughly before serving.
- Add garlic powder, onion powder, cayenne pepper, or red pepper flakes to the chicken or sauce to increase spice and flavor.
- Check chicken doneness with a thermometer to ensure an internal temperature of 165°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 111mg | 37% |
| Sodium | 152mg | 6% |
| Potassium | 376mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 663IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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