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Crock Pot BBQ Boneless Skinless Chicken Thighs

Tender and flavorful BBQ chicken thighs cooked effortlessly in a slow cooker, perfect for busy weeknights or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken thighs Look for high-quality thighs without added hormones or preservatives.
  • 1 tablespoon paprika Use sweet paprika for an authentic BBQ flavor, or go for smoked paprika for a deeper taste.
  • 1 tablespoon garlic powder Fresh garlic is wonderful, but garlic powder provides a uniform flavor.
  • 1 tablespoon onion powder Adds depth and sweetness to the rub.
  • 1 teaspoon salt Essential for enhancing all the flavors.
  • 1 teaspoon black pepper For just the right amount of kick.
  • 1 cup BBQ sauce Pick your favorite! Stubb’s or Sweet Baby Ray's are recommended.
  • 1 tablespoon olive oil Optional for searing the chicken thighs for a golden crust.

Method
 

Preparation
  1. In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper.
  2. Pat the chicken thighs dry with paper towels and coat them evenly with the spice rub on all sides.
  3. Optionally, heat olive oil in a skillet over medium-high heat and sear the seasoned thighs for 1-2 minutes per side until lightly browned.
Cooking
  1. Place the seasoned (and optionally seared) thighs in the crock pot in a single layer.
  2. Pour the BBQ sauce evenly over the top, spreading it to coat each piece.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fork-tender.
  4. Once cooked, transfer the chicken to a bowl and shred using two forks, returning it to the sauce for extra flavor.
Serving
  1. Serve hot with additional BBQ sauce as desired, on a warm bun, alongside rice, or on a hearty salad.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.