Slow Cooker BBQ Chicken Thighs
Tender, saucy chicken thighs cooked low and slow, topped off with a broiled finish for crispy edges. A perfect hands-off dinner choice that pleases a crowd.
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs About 8 thighs
- 1 cup BBQ sauce Plus extra for serving
- 1 cup thickly sliced white onion Adds moisture and flavor
For the Dry Rub
- 2 tablespoons brown sugar Can substitute with coconut sugar or maple syrup
- 1/2 teaspoon chili powder
- 1 teaspoon smoked paprika Use regular paprika plus a drop of liquid smoke if needed
- 1/2 teaspoon yellow mustard powder Can swap for 1 teaspoon prepared mustard
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
Preparation
- Combine the dry BBQ seasoning: mix brown sugar, chili powder, smoked paprika, yellow mustard powder, onion powder, garlic powder, kosher salt, and black pepper in a small bowl.
- Arrange the raw chicken thighs in the bottom of your slow cooker so they lay flat. Some overlap is fine.
- Season the thighs with the dry rub. Use tongs to turn and coat all sides evenly.
- Scatter the thickly sliced white onion over and between the thighs.
- Pour 1 cup of BBQ sauce over the chicken and onions. Toss gently with tongs so everything is coated.
Cooking
- Cover and cook on LOW for 2.5–3 hours, until the chicken is tender and easily pulls apart.
- Decide how you want it textured: partially shred the thighs with two forks, leaving some larger pieces for variety.
- Transfer the chicken to a parchment-lined baking sheet and spread into a single layer. Drizzle extra BBQ sauce on top if you like.
- Broil on high for about 5 minutes, watching closely, until the edges caramelize and crisp.
- Remove from the oven, serve with extra BBQ sauce on the side, and enjoy.
Notes
For the best flavor, don’t skip the broil step. It adds a grilled finish. Use parchment paper to prevent sticking during broiling.