The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Crockpot BBQ Chicken Thighs are ideal for busy weeknights. They’re easy to prepare, require only 2 ingredients, and are easy on the budget.
$6.60 is all it costs to make this recipe. It makes six servings for just $1.10 per serving.
I love how versatile chicken thighs are. Some of my favorite recipes include these Easy Oven Baked Chicken Thighs, my Instant Pot Honey Garlic Chicken Thighs, Bacon Wrapped Chicken Thighs, and these Grilled Teriyaki Chicken Thighs.
Slow Cooker BBQ Chicken Thighs
If you need an easy dinner without the grill, this is the recipe for you! First, the bone-in chicken thighs are smothered in BBQ sauce and cooked on low and slow in the crockpot, allowing the sauce to soak into the chicken, creating juicy, tender chicken. Then they’re slathered with more BBQ sauce and crisped up under the broiler for a few minutes.
The result is sticky, sweet, and savory BBQ Chicken thighs that require minimal effort to make. The recipe only calls for two ingredients, and the crockpot does all the work for you!
It is the perfect hands-off meal for those busy weeknights or after a long day at work. You will love the crispy outer layer followed by the flavorful, juicy bites of chicken meat.
Your family will beg for seconds! These Crockpot BBQ Chicken Thighs will quickly find their way into your weekly menu plan rotation as they did on mine.
INGREDIENTS AND COST
Per Serving Cost: $1.10
Recipe Cost: $6.60
- 8 bone-in chicken thighs – $4.80
- 1 ½ cups BBQ sauce – $1.80
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, spray the slow cooker with nonstick cooking spray.
- Then set the chicken in the slow cooker.
- Evenly cover the chicken with ¾ cup of BBQ sauce.
- Cook the chicken on low for about four to five hours.
- Next, preheat the oven broiler and line a baking sheet with foil. Set a wire rack on top of the foil and spray it with nonstick cooking spray.
- Set the cooked chicken on the wire rack.
- Then, brush both sides with the remaining BBQ sauce.
- Broil the chicken until browned, flipping the chicken halfway through, to broil both sides.
- Finally, garnish with parsley and serve.
- Use your favorite BBQ sauce for this recipe. I like to use Sweet Baby Rays.
SERVE: You can keep the crockpot BBQ chicken thighs at room temperature for up to two hours before they will need to be covered and refrigerated.
STORE: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
FREEZE: Once the chicken is cool, place it in a freezer-safe container or Ziploc bag. Freeze for 4-5 months.
DEFROST: Defrost the chicken in the refrigerator overnight or at room temperature for about 4 hours.
REHEAT: Once defrosted warm the chicken in a 350 degree F oven for 15-20 minutes, or until heated through.
- Slow cooker
- Liquid measuring cup
- Pastry brush
- Baking sheet
- Wire rack
Yes! This is the beauty of a slow cooker. The raw chicken will cook to the appropriate internal temperature of 180 degrees F after cooking in the slow cooker on low for about four to five hours.
I prefer to cook chicken on low in the slow cooker. I believe it results in a juicier piece of meat, as the chicken has more time to soak up all the sauce or liquid it’s cooked with.
While you can sear chicken before adding it to a slow cooker, it is not necessary for this recipe. After the chicken is done cooking in the slow cooker, you will place it under the oven broiler for a few minutes on both sides to crisp up the outer skin layer. Therefore, you do not need to sear it beforehand.
MORE CHICKEN RECIPES
- Broiled Chicken Thighs
- Classic Chicken Parmesan
- Grilled Chicken Skewers
- Grilled Hawaiian Chicken Thighs
- Oven Baked Boneless Chicken Breasts
- Baked BBQ Chicken Drumsticks
- Crockpot Shredded Chicken Tacos
- Grilled BBQ Chicken
- Lemon Chicken with Potatoes and Artichokes
- Easy Stovetop Chicken Fajitas
Crockpot BBQ Chicken Thighs
- 8 bone-in chicken thighs
- 1 ½ cup your favorite BBQ sauce divided (I used Sweet Baby Rays)
- Nonstick cooking spray
- Chopped fresh parsley optional
PREP SLOW COOKER:
- Lightly grease the crockpot with nonstick cooking spray.
- Place chicken in the crockpot.
- Pour ¾ cup of BBQ sauce over the top.
- Turn the chicken in the BBQ sauce to coat the chicken evenly in the sauce.
- Cover and cook until the chicken is tender and reaches 180 degrees F on an instant-read thermometer, about 4 to 5 hours on LOW or 3 ½ hours on HIGH.
PREP PAN AND BROILER:
- Adjust the oven rack 6 inches from the broiler, and preheat your broiler. If your broiler has a low or high setting, heat it to high.
- Line a rimmed baking sheet with foil and then place a wire rack on top. Spray the wire rack with nonstick cooking spray.
- Place the cooked chicken on the prepared baking sheet and wire rack.
- Brush the chicken on both sides with the remaining ¾ cup of BBQ sauce.
- Broil the chicken until browned, about 4-5 minutes per side minutes, flipping the chicken halfway through broiling.
- Garnish with chopped parsley if desired and serve immediately.