Crockpot Barbecue Chicken Thighs (Quick + Easy for Busy Weeknights)
If you’re in the mood for a simple yet tasty meal, these crockpot barbecue chicken thighs are just the thing. With just a few ingredients and minimal effort, it’s the perfect choice for an easy, delicious meal, whether for a weekday dinner, a gathering with friends, or preparing meals for the week.
The best part? The slow cooker does the rest after a quick sear for crispy skin, filling your home with the delicious smell of barbecue. The chicken becomes so tender it practically falls off the bone. Don’t forget to serve it with favorites like coleslaw and cornbread, or pile the chicken high on sandwiches.
And if you’re looking for more ideas to make dinnertime easier, check out these slow cooker dinner recipes. They’re just as simple and satisfying, perfect for busy nights when you want a home-cooked meal without all the hassle!
Crockpot Barbecue Chicken Thighs
Equipment
- Slow cooker (Crockpot)
- Heavy skillet (for searing the chicken)
- Tongs
- Measuring spoons
- small bowl (for dry rub)
- Meat thermometer
Ingredients
- 2½ pounds chicken thighs (bone-in and skin on about 4-5 large thighs)
- 1 cup prepared barbecue sauce (we like Sweet Baby Ray's Brown Sugar and Hickory)
- 2 tablespoons dry rub seasoning (such as Montreal Chicken)
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Instructions
- Season the chicken thighs. Rub the chicken thighs with your chosen dry rub. For more flavor, season the night before, but it’s optional.
- Sear. Heat a tablespoon of vegetable oil in a heavy skillet over medium heat. Then, sear the chicken for 2 minutes per side until the skin is golden. Avoid fully cooking the meat in the slow cooker to prevent overcooking.
- Cook in the slow cooker. Place the seared chicken thighs in the slow cooker and pour barbecue sauce. No need to stir or add extra liquid. Cover and cook on high for 3-4 hours or low for 5-6 hours until the chicken reaches an internal temperature of 165°F (74°C).
- Serve. Remove the chicken thighs with tongs and serve with extra barbecue sauce from the slow cooker on the side. Pair with your favorite sides, like coleslaw or cornbread, for a complete meal.
Notes
I’ve found this recipe is perfect when I’m swamped or just not in the mood for a complicated meal. All I need are bone-in chicken thighs, my favorite dry rub, and some good barbecue sauce to bring it all together. I always make sure to sear the chicken first to get that skin nice and crispy and to seal in the spices; trust me, it’s a step you don’t want to skip!
I usually serve it with classic sides like coleslaw and cornbread or use the leftovers to make killer sandwiches. This recipe has become my go-to because it’s easy, delicious, and always a hit. I keep coming back to it time after time. If you love slow cooker meals as much as we do, you might want to check out these Christmas Crockpot Recipes for easier and more delicious holiday ideas!
I hope it becomes a favorite for you, too.
Key Ingredients and Tools
Here are some essential items and tools you’ll need to make your Crockpot Barbecue Chicken Thighs delicious:
- Chicken thighs with bone and skin: Using these keeps the chicken moist and flavorful. The skin becomes crispy when seared, and the bone helps the meat stay tender over the slow cooking. You can also use boneless, skinless thighs instead of ones with bone and skin. You won’t need to sear them first, but they might cook quicker and not be as moist.
- Dry rub seasoning: A ready-to-use dry rub, like Montreal Chicken, quickly adds great taste. If you don’t have any, you can mix up something similar with spices you likely have, such as paprika, garlic powder, salt, pepper, and a bit of brown sugar.
- Barbecue sauce: This is key for flavoring the chicken as it cooks. A thick, sweet sauce like Sweet Baby Ray’s is great, but feel free to use your favorite, whether it’s smoky, spicy, or tangy. You’ll find various barbecue sauces in the condiments aisle, ranging from sweet to smoky or spicy. It’s worth checking the label or exploring the specialty sauces section for more options if you have a specific preference, like a sugar-free or vinegar-based sauce. You can also whip up your barbecue sauce if you don’t have a bottle. Any favorite recipe will do; make sure it’s thick enough to stick to the chicken.
- Heavy skillet: A cast-iron skillet is perfect for browning the chicken before it hits the slow cooker, helping to crisp the skin and seal the flavors.
- Meat thermometer: It’s useful for ensuring the chicken is cooked just right, hitting an internal temperature of 165°F without going over.
With these essentials, you’ll find the recipe easier to do and the results both tasty and perfectly cooked.
Troubleshooting and Help
Absolutely! You can use boneless, skinless chicken thighs if you like. Just remember they’ll cook faster since they don’t have the bone. You can skip the searing step, too, but the chicken might not have that crispy, flavorful exterior. Either way, it’ll still turn out tender and delicious!
It’s best not to use frozen chicken thighs for this recipe, especially since you must sear them first. Searing frozen chicken can be dangerous (hello, splattering oil!). You’ll also end up cooking unevenly in the slow cooker. If you only have frozen chicken, thaw it in the fridge overnight before you start cooking.
Yes, you can! Chicken drumsticks or breasts work, too, but be mindful of the cooking time. Breasts may dry out if overcooked, so you might want to check them sooner than thighs. Dark meat, like thighs or drumsticks, stays juicier during long cooking times.
Chicken thighs are pretty forgiving and stay juicy even with longer cooking times, but stick to the low setting on your slow cooker if you’re worried about them drying out. Also, coat the chicken with barbecue sauce before cooking—this will help keep it moist and flavorful.
The easiest way to tell is to use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C) to be safe to eat. If you don’t have a thermometer, the chicken should easily pull away from the bone and look nice and juicy.
Yes, you can definitely add vegetables! Potatoes, carrots, and onions would be great choices. Just cut them into large chunks, so they hold up to the long cooking time and don’t get too mushy. Place them at the bottom of the slow cooker under the chicken for the best results.
Nope! The barbecue sauce provides enough moisture; as the chicken cooks, it will release its juices. Adding extra liquid isn’t necessary and might make the sauce too thin. Trust the slow cooker to work magic and keep everything tender and juicy.
Definitely! While a sweet barbecue sauce works great for this recipe, you can switch things up with different types of sauces. A tangy vinegar-based sauce would be great if you like a little less sweetness, or you could try a mustard-based barbecue sauce for a unique twist. Feel free to experiment with your favorite sauce. If you’re into making your sauces, you can also try canning your own barbecue sauce for a homemade touch. Check out my guide to canning barbecue sauce for step-by-step instructions!
Yes, you can! If you like to use the oven, sear the chicken thighs as instructed, then transfer them to an oven-safe dish. Pour the barbecue sauce over them and cover with foil. Bake at 300°F for 2-2.5 hours, or until the chicken is tender and fully cooked. You won’t get quite the same slow-cooked effect, but it’ll still be delicious!
If you like your barbecue with a bit of heat, there are plenty of ways to spice things up! Add a pinch of cayenne pepper to the dry rub or mix some hot sauce or crushed red pepper flakes into the barbecue sauce. You can also serve the chicken with a spicy barbecue sauce on the side for those who want an extra kick.
Yes, you can easily double this recipe! Make sure your slow cooker is large enough to fit all the chicken in a single layer, or at least close to it, for even cooking. If you’re stacking the chicken, you might need to increase the cooking time slightly and stir everything halfway through to make sure it is even cooking.
If your slow cooker tends to run hot, try using the low setting and check the chicken a little earlier than the suggested cooking time, especially if you’re cooking on high. Every slow cooker is different, so knowing how yours works will help you avoid dry or overcooked chicken.
Yes! This slow cooker method works well with pork shoulder, beef short ribs, or drumsticks. Just adjust the cooking time as needed based on the type of meat you use. For example, pork shoulder will need a longer cooking time, while drumsticks can be done in a similar amount of time as the chicken thighs.
Absolutely! These Crockpot Barbecue Chicken Thighs are perfect for a party. You can easily double or triple the recipe with a large enough slow cooker. If you want a variation or like shredded chicken for sandwiches or salads, try my Shredded Crockpot Barbecue Chicken recipe. It’s just as easy and delicious, with all the barbecue flavor you love!
This Crockpot Barbecue Chicken Thighs recipe is a simple and tasty choice for any meal, whether you’re making dinner for the family, having friends over, or preparing meals for the week. It requires very little prep but delivers many flavors, making it a likely go-to in your kitchen. The slow cooker takes care of the hard work, resulting in soft, juicy chicken that goes great with traditional sides like coleslaw or cornbread. This recipe is bound to be a hit, perfect for a laid-back gathering or an easy dinner during the week. Try it out for a hassle-free, yummy meal that will have everyone asking for more!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.