Crockpot Barbecue Chicken Thighs
Browned skin and seasoned, fall-of-the-bone meat makes this easy slow cooker dinner as delicious as it is simpe.
- 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
Rub the chicken thighs with the dry rub of your choice. Preheat a heavy skillet with one tablespoon of vegetable oil. Sear the chicken two minutes per side. The skin will be browned but the meat raw.
Place the chicken thighs in the slow cooker. Pour the barbecue sauce on top. There is no need to coat it or turn it. You don’t need to add any additional liquid.
Close the lid on the slow cooker and cook on high for 3-4 hours or low for 5-6 hours
Use tongs to remove the cooked chicken thighs and serve with extra barbecue sauce from the crockpot on top or on the side.
Most packages of chicken thighs are about 2.5 pounds, but if your crockpot will comfortably hold more, that's fine too.
Do not cook directly from frozen: the frozen chicken will splatter when it hits the hot oil and can burn you.