Go Back
–+ servings
closeup view of white dinner plate of bbq chicken thighs, broccoli and rice with bowl of bbq sauce and black slow Cooker in background
Print

Juicy Slow Cooker BBQ Chicken Thighs

Juicy Slow Cooker BBQ Chicken Thighs are packed with flavor and the perfect easy weeknight meal. Serve the chicken whole or shredded with your favorite sides, or use it in plenty of meal prep dishes throughout the week. With a premade sauce, the classic barbecue flavor comes together with minimal effort and delicious results!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 308kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 2½ pounds boneless skinless chicken thighs
  • 2 teaspoons herb and garlic seasoning
  • ½ teaspoon salt adjust based on seasoning blend
  • ½ teaspoon black pepper
  • ¼ cup chicken broth
  • ¾ cup thick BBQ sauce
  • 1 tablespoon apple cider vinegar

Instructions

  • Add chicken thighs to slow cooker in an even layer
  • Sprinkle herb and garlic seasoning, salt, and black pepper evenly over chicken
  • Pour chicken broth around edges of slow cooker, avoiding pouring directly on top of seasoning
  • Cover and cook on low for 4-5 hours or high for 2½-3 hours, until chicken is very tender and cooked through
  • About 30 minutes before serving, spoon off excess liquid if needed, and pour BBQ sauce over chicken and drizzle in apple cider vinegar
  • Cover and continue cooking until sauce is heated through and coats chicken well
  • Serve chicken whole or lightly shredded, with extra sauce spooned over the top if desired

Notes

  • Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days.
  • Freeze leftover chicken and sauce together in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat with some of the sauce in the microwave in short bursts until warmed through, or in a covered baking dish at 325℉ until heated in the center.
  • Use only a small amount of broth while cooking; too much liquid can thin the BBQ sauce.
  • BBQ sauce should be added toward the end of cooking so the flavor stays bold and doesn’t become overly sweet or overcooked.
  • Chicken is safe to eat at 165℉, but the thighs are best when cooked until they are very tender and easy to pull apart.
  • Use gluten free BBQ sauce if needed.

Nutrition

Calories: 308kcal | Carbohydrates: 16g | Protein: 43g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 668mg | Potassium: 831mg | Fiber: 1g | Sugar: 12g | Vitamin A: 109IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 3mg