Best 8 Slow Cooker Bbq Chicken Thighs Recipes

SLOW COOKER BBQ CHICKEN THIGHS

Steps:

• Season chicken with salt and pepper and place in a slow cooker.
• Combine remaining ingredients in a bowl and mix well. Pour mixture over chicken thighs and stir to coat.
• Cook on Low for approximately 5 hours or until internal temperature of the chicken reaches 180 degrees F.

SLOW COOKER BBQ CHICKEN THIGHS

Steps:

• Toss the chicken thighs in the olive oil to evenly coat.
• Mix the brown sugar and spices in a separate bowl before adding to the chicken. Use a rubber spatula to fully coat the chicken in the seasoning blend.
• Place the chicken in a slow cooker, cover, and cook on high for 2 to 2.5 hours or low for 5-7 hours. (Or until the chicken reaches an internal temperature of 165ºF.)
• Shred the chicken and either broil in the pot (Ninja Foodi or Instant Pot Duo Crisp) or broil in the oven using a baking sheet. OR serve without broiling.**

SLOW COOKER BBQ CHICKEN THIGHS WITH HOMEMADE BBQ SAUCE

Steps:

• Pat dry chicken pieces with paper towels, lightly season with salt and pepper and set aside.
• Heat two tablespoons of cooking oil in a large non-stick skillet over high heat. Add the chicken skin side down and cook for about 3 minutes or until golden brown. Transfer to slow cooker.
• Combine all of the ingredient for the BBQ sauce in a small bowl and whisk.
• Pour BBQ sauce over chicken.
• Set the slow cooker to Low and cook for 5-6 hours, or until the chicken is very tender.
• Serve immediately, or set the slow cooker to 'warm' until ready to serve.

EASY SLOW COOKER BBQ CHICKEN THIGHS

Steps:

• In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, garlic powder, and Worcestershire sauce.
• In a large skillet over medium-high heat, heat the olive oil. Add the chicken thighs, skin side down, and cook until golden. Flip over and cook for a few minutes more.
• Carefully transfer the browned chicken thighs to the bottom of a slow cooker. Pour the sauce over the chicken thighs, covering them fully.
• Cook for 3 hours on high, or on low for 4 to 6 hours. Once the chicken has reached an internal temperature of 165 F, remove them from the slow cooker.
• Carefully pour the sauce into a small saucepan. Cook the sauce, over medium heat, stirring frequently. Bring to a boil and reduce the heat to a simmer. While the sauce simmers, whisk together the cornstarch and water until thickened. Stir the thickened cornstarch mixture into the sauce. Cook the sauce until thickened, or desired thickness has been achieved. Remove the pan from the heat.
• Pour the thickened sauce over the chicken thighs. Serve immediately.

SLOW-COOKER BARBECUE CHICKEN THIGHS

Steps:

• Spray round 4-quart slow cooker with cooking spray.
• In 2-quart saucepan, heat oil over medium heat. Add onion; cook 4 to 6 minutes or until softened.
• Add garlic, chili powder and pepper flakes; cook and stir 1 minute. Add ketchup, brown sugar, molasses, vinegar, Worcestershire sauce and mustard; heat to boiling. Reduce heat to low; simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat. Add 1/2 cup of the sauce to slow cooker; cover and refrigerate remaining sauce.
• Season chicken with salt; added to slow cooker. Toss chicken with sauce in slow cooker to coat. Cover; cook on Low heat setting 3 hours and 30 minutes to 4 hours or until chicken is cooked through (at least 165°F).
• Drain liquid from slow cooker; discard liquid. Pour reserved sauce over chicken; toss to coat. Increase to High heat setting. Cover; cook 15 to 20 minutes or until hot.

SLOW-COOKER CHICKEN THIGHS

Steps:

• Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside, covered, to keep warm, then turn the slow cooker to high. Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.) Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
• Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.

SLOW-COOKER BBQ CHICKEN

Steps:

• Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.

SAUCY BBQ CHICKEN THIGHS

Steps:

• Place chicken in a 3-qt. slow cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix the next 7 ingredients; pour over top., Cook, covered, on low 5-6 hours or until chicken is tender. If desired, serve with rice. Freeze option: Place cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.