Slow Cooker BBQ Chicken Thighs
User Reviews
4.8
Slow Cooker BBQ Chicken Thighs
Description
The chicken thighs are trimmed and seasoned evenly with a paprika and garlic powder-based spice mix, then placed rolled side down in a slow cooker greased with cooking spray. Barbecue sauce covers the thighs to infuse moisture and flavor during the 4 to 5 hour low-temperature cooking, ensuring the meat becomes tender and absorbs the sauce's taste.
Optionally, the cooked chicken can be transferred to a baking sheet, brushed with additional sauce, and broiled briefly to develop a caramelized, slightly crisp exterior. This finishing step heightens texture contrast while deepening the barbecue flavor.
The slow cooking method allows hands-off preparation with guaranteed tender results, and the chicken can be held on warm until served. Monitoring internal temperature ensures food safety and optimal tenderness, with evidence that thighs remain moist and tender between 170°F and 180°F.
Ingredients
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ pounds chicken thigh 2 1/2 to 3 pounds can be used in this recipe easily and is about 6 to 8 boneless chicken thighs, boneless
- 1 ½ cups BBQ sauce I used Sweet Baby Rays but you can use your favorite bbq sauce
Instructions
- In a small bowl add paprika, garlic powder, salt and pepper. Mix and set to the side.
- Spray the slow cooker with cooking spray. Trim the chicken thighs on a cutting board.
- Sprinkle half of the seasoning over the chicken thighs. Give them a quick rub, then flip over the chicken thighs. Sprinkle the other half of the seasoning over the chicken thighs. Roll each thigh as they naturally roll and place them in the bottom of the slow cooker with the rolled side down
- Pour the bbq sauce over the chicken thighs. Cover and cook for 4-5 hours on low. You can switch the machine to warm if you need to wait until later to enjoy.
Optional Broiling
- Turn on the broil setting on the oven. Cover a sheetpan with aluminum foil and spray lightly with cooking oil. Remove the chicken thighs and place on the sheetpan with a little space in between each one. Use a silicone brush and brush extra sauce generously over the chicken thighs.
- Place the chicken under the broiler to crisp up the outside a little, usually 1-3 minutes. Be careful to watch closely as we want them to crisp but not burn. Serve and enjoy!
Notes
- Boneless chicken thighs are safe to consume at an internal temperature of 165°F; cooking to 170-180°F yields more tender meat.
- Use a meat thermometer to check doneness for the best texture and safety.
- Broiling with extra sauce after slow cooking adds a crisp texture and richer flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 30g | 10% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 185mg | 62% |
| Sodium | 1270mg | 53% |
| Potassium | 563mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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