4.8 from 51 votes
Slow Cooker BBQ Chicken Thighs
Slow Cooker BBQ Chicken Thighs are boneless pieces coated with a simple spice rub of paprika, garlic powder, salt, and pepper, cooked slowly in barbecue sauce until tender. This method yields flavorful, juicy chicken with a saucy coating. For added texture, broiling after slow cooking can crisp the edges with extra barbecue sauce.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings:
6
Calories:
539 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 539
% 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.