Crock Pot BBQ Chicken

Crock Pot BBQ Chicken

Slow-cooked chicken thighs turn fall-apart tender in a smoky, tangy barbecue sauce.

Total 6 hr 15 min Makes 6 servings Calories 320/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Wheat

Boneless chicken thighs simmer for hours in barbecue sauce until they shred easily with a fork. This hands-off method suits busy weeknights or casual gatherings, and the shredded chicken works well piled on buns, over rice, or alongside coleslaw.

Ingredients

  • 2 1/2 pounds boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup chicken broth
  • 1 1/2 cups barbecue sauce
  • 1 tablespoon apple cider vinegar
  • 4 hamburger buns, for serving (optional)

Method

  1. Season the chicken thighs on both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.

  2. Place the seasoned chicken thighs in the bottom of a slow cooker.

  3. Pour the chicken broth and 1 cup of the barbecue sauce over the chicken, turning the pieces to coat evenly.

  4. Cover and cook on low for 6 hours, or until the chicken is very tender and shreds easily with a fork.

  5. Transfer the chicken to a cutting board or large bowl and shred using two forks, discarding any large pieces of fat.

  6. Skim excess fat from the liquid remaining in the slow cooker, then stir in the remaining 1/2 cup barbecue sauce and the apple cider vinegar.

  7. Return the shredded chicken to the slow cooker and toss to coat in the sauce. Cover and cook on low for 15 minutes to warm through.

  8. Serve the BBQ chicken warm on hamburger buns or over rice, spooning extra sauce from the pot on top.

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    Crock Pot BBQ Chicken

    Boneless chicken thighs simmer for hours in barbecue sauce until they shred easily with a fork. This hands-off method suits busy weeknights or casual gatherings, and the shredded chicken works well piled on buns, over rice, or alongside coleslaw.

    6 hr 15 min 6 servings 320 cal

    Ingredients

    • 2 1/2 pounds boneless skinless chicken thighs
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon smoked paprika
    • 1/2 cup chicken broth
    • 1 1/2 cups barbecue sauce
    • 1 tablespoon apple cider vinegar
    • 4 hamburger buns, for serving (optional)

    Method

    1. 1

      Season the chicken thighs on both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.

    2. 2

      Place the seasoned chicken thighs in the bottom of a slow cooker.

    3. 3

      Pour the chicken broth and 1 cup of the barbecue sauce over the chicken, turning the pieces to coat evenly.

    4. 4

      Cover and cook on low for 6 hours, or until the chicken is very tender and shreds easily with a fork.

    5. 5

      Transfer the chicken to a cutting board or large bowl and shred using two forks, discarding any large pieces of fat.

    6. 6

      Skim excess fat from the liquid remaining in the slow cooker, then stir in the remaining 1/2 cup barbecue sauce and the apple cider vinegar.

    7. 7

      Return the shredded chicken to the slow cooker and toss to coat in the sauce. Cover and cook on low for 15 minutes to warm through.

    8. 8

      Serve the BBQ chicken warm on hamburger buns or over rice, spooning extra sauce from the pot on top.