Crock Pot BBQ Chicken Thighs

5 from 6 votes

Crock Pot BBQ Chicken Thighs

These bbq chicken thighs are easy to make, all ingredients go into the slow cooker and come out as either whole chicken thighs or you can shred it for BBQ chicken sandwiches. Perfect for summer and weeknight dinners!

Prep Time5

Cook Time2

Total Time2 5

Course: Dinner, Lunch

Cuisine: American, BBQ

Diet: Gluten Free, Low Lactose, Low Salt

Servings: people

Calories: 337kcal

Author: Alicia

Ingredients

2 large shallots, chopped
2 garlic cloves, minced
2 tablespoons apple juice
1½ cups strained tomatoes
1½ tablespoons brown sugar
1 tablespoon smoked paprika
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper
kosher salt and pepper to taste (I typically start with adding 1 teaspoon to the slow cooker before cooking)
2 pounds boneless, skinless chicken thighs

US Customary - Metric

Instructions

Start by adding your chopped shallots and garlic to the slow cooker, along with the apple juice, strained tomatoes, brown sugar, smoked paprika, dry mustard, and cayenne pepper (if using). Lay the chicken thighs on top, then turn them to coat with the sauce.
Place the lid on the slow cooker and cook on low for 2-3 hours till cooked through (an internal temperature of 165°F). Remove the chicken thighs and serve whole, or shred with two forks for a shredded BBQ sandwich. Taste and adjust any seasonings.

Notes

I like Pomi brand of strained tomatoes. Look for one without seasonings.
Temperatures on slow cookers can vary greatly. If yours cooks fast, err on the low end of cooking time (like mine does).
You can use bone in chicken thighs, they will just add another hour to the cooking time.
In a pinch, you can use high heat and cut the time in half, however, the meal won't be quite as flavorful, and might be a little more dry. Same notes go for using chicken breasts.

Nutrition