Crock Pot BBQ Boneless Skinless Chicken Thighs
I’ve made this Crock Pot BBQ boneless skinless chicken thighs recipe more weeks than I can count when life gets busy. It’s hands-off, forgiving, and yields tender, saucy chicken that pulls apart easily for sandwiches, bowls, or a quick family dinner — and it pairs perfectly with a sheet pan of roasted veggies or a simple coleslaw. If you like slow-cooked chicken that’s full of flavor without fuss, this is the one I come back to again and again. For more crock pot chicken ideas while you browse, check out this easy crock pot chicken thigh recipes collection.
Why you’ll love this dish
This recipe hits the sweet spot between set-it-and-forget-it convenience and real, homemade taste. Boneless, skinless thighs stay juicy in the slow cooker and the dry rub + BBQ sauce builds layered flavor without needing hours of active cooking. It’s budget-friendly, kid-approved, and great for meal prep—cook once, use the meat in sandwiches, tacos, salads, and pasta all week.
“Simple prep, hands-off cooking, and consistently tender results — this BBQ chicken has become our weeknight workhorse.” — a satisfied home cook
I also sometimes use this dish when I’m hosting casual gatherings because you can keep the crock pot warm and guests can serve themselves. If you want a slightly different spin, try a garlic-parmesan finish described over at a similar slow-cooker recipe for inspiration from my other favorites like the garlic parmesan crockpot chicken thighs.
The cooking process explained
Before you start, here’s what will happen: you mix a simple dry rub, coat the thighs, optionally brown them in a skillet, then add them to the crock pot and pour on the BBQ sauce. Low heat for 6–8 hours or high for 3–4 hours breaks down the connective tissue in the thighs and lets the sauce penetrate. The result is shreddable, saucy chicken ready to be served or stored. For a related method where a quick sear changes the final texture, check this other slow-cooker approach.
What you’ll need
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon paprika (smoked paprika for smokier flavor)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup BBQ sauce (use your favorite—sweet, spicy, or vinegar-based)
- 1 tablespoon olive oil (optional for browning)
Notes and substitutions:
- Swap the BBQ sauce for a sugar-free or low-sugar brand if watching carbs.
- If you only have chicken breasts, see the FAQ below — breasts can dry more easily in long cooks.
- For a smoky kick, use smoked paprika and add a teaspoon of liquid smoke.
Directions to follow
- In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper to make the rub.
- Pat the chicken thighs dry and coat them evenly with the rub on all sides.
- (Optional) Heat olive oil in a skillet over medium-high heat. Sear thighs 1–2 minutes per side until lightly browned — this adds flavor but is not required.
- Place the seasoned (and optionally seared) thighs in the crock pot in a single layer.
- Pour the BBQ sauce evenly over the thighs, coating each piece.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it’s tender and easily shreds with two forks.
- Use two forks or a stand mixer on low to shred the chicken in the sauce. Serve hot with extra BBQ sauce if desired.
Best ways to enjoy it
This BBQ chicken is versatile. Here are simple serving ideas:
- Sandwiches: Pile shredded chicken on toasted buns with pickles and slaw.
- Bowls: Serve over rice or cauliflower rice with roasted corn and avocado.
- Tacos: Warm tortillas, top with chicken, cilantro, lime, and sliced radish.
- Family-style: Put the crock pot on the table and let everyone build their plate.
Pair with coleslaw, potato salad, baked beans, or roasted sweet potatoes for a classic combo. For a lighter meal, serve over a bed of mixed greens with a drizzle of ranch or vinaigrette.
Storage and reheating tips
- Refrigerate: Cool leftovers and store in airtight containers for 3–4 days.
- Freeze: Freeze in meal-size portions for up to 3 months. Use freezer-safe bags or containers and label with the date.
- Reheat (oven): Place chicken in an oven-safe dish, add a splash of water or extra sauce, cover with foil, and heat at 350°F (175°C) until warmed through (~15–20 minutes).
- Reheat (microwave): Heat in 1-minute bursts, stirring in between, to avoid hot spots.
- Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Don’t skip patting the thighs dry — the rub sticks better and browning is more effective.
- Browning is optional but recommended if you want deeper flavor and color.
- If your sauce is very thin after cooking, remove the chicken and reduce the sauce in a skillet over medium-high heat to thicken it.
- For shredding, two forks work fine; a stand mixer on low with the paddle makes fast work of larger batches.
- Check tenderness at around 6 hours on low; slow cookers can vary in heat.
- To avoid overcooking, pull the thighs when they shred easily — they’ll still be moist.
For other slow-cooker comfort recipes and gravy-based options you might like, I’ve referenced some similar crockpot approaches such as slow-cooker chicken and gravy recipes.
Creative twists
- Honey-Bourbon BBQ: Stir 2 tablespoons honey and 1 tablespoon bourbon into the sauce before adding.
- Spicy Chipotle: Mix in 1–2 teaspoons chipotle in adobo for a smoky heat.
- Mediterranean: Replace BBQ sauce with a tomato-oregano sauce and finish with feta and olives.
- Low-FODMAP / Paleo: Use a compliant BBQ sauce or make a simple mix of tomato paste, apple cider vinegar, and spices.
- Make it “angel” style: Add pineapple chunks for a sweet tang (inspired by other crockpot chicken twists like this angel chicken).
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts can dry if cooked too long. Cook on low for a shorter time (3–4 hours) and check for doneness at 165°F (74°C). Consider cutting breasts into large pieces to reduce cook time.
Q: How long does prep take?
A: Active prep is about 10–15 minutes (mix rub, coat thighs, optional sear). The rest is hands-off crock pot time.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker or split between two crock pots. Make sure the chicken is in one layer as much as possible for even cooking.
Q: My sauce is too thin after cooking — how do I thicken it?
A: Remove the chicken, pour sauce into a skillet, simmer until reduced, then return the chicken to the sauce. Alternatively, whisk 1 tablespoon cornstarch with cold water and stir into simmering sauce to thicken.
Q: Is it safe to leave a slow cooker on while I’m out?
A: Most modern slow cookers are designed for unattended use for the duration of the recipe, but follow manufacturer instructions and never leave appliances plugged in near flammable materials. If you’ll be away more than the recipe time, don’t run it unattended.
Conclusion
If you want another take on southern-style slow cooker BBQ chicken, see the detailed method at Southern Crockpot BBQ Chicken Thighs – Southern Discourse for inspiration on sauce choices. For a pared-down, 5-ingredient slow cooker version to compare techniques, check the helpful notes at 5-Ingredient Slow Cooker BBQ Chicken Thighs – Real Food Whole Life.
Crock Pot BBQ Boneless Skinless Chicken Thighs
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs
For the Dry Rub
- 1 tablespoon paprika Use smoked paprika for a smokier flavor
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For Cooking
- 1 cup BBQ sauce Use your favorite—sweet, spicy, or vinegar-based
- 1 tablespoon olive oil Optional for browning
Instructions
Preparation
- In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper to make the rub.
- Pat the chicken thighs dry and coat them evenly with the rub on all sides.
- (Optional) Heat olive oil in a skillet over medium-high heat. Sear thighs 1–2 minutes per side until lightly browned — this adds flavor but is not required.
Cooking
- Place the seasoned (and optionally seared) thighs in the crock pot in a single layer.
- Pour the BBQ sauce evenly over the thighs, coating each piece.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it’s tender and easily shreds with two forks.
- Use two forks or a stand mixer on low to shred the chicken in the sauce. Serve hot with extra BBQ sauce if desired.
