Crock Pot BBQ Boneless Skinless Chicken Thighs
A tender and flavorful slow-cooked chicken dish that's perfect for sandwiches, bowls, or family dinners, made with a simple dry rub and BBQ sauce.
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.
Notes
This BBQ chicken is versatile. Enjoy it in sandwiches, tacos, or over bowls. Don't skip patting the thighs dry for better rub adhesion. Storage: Refrigerate leftovers for 3-4 days or freeze for up to 3 months. Reheat to 165°F (74°C).