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Crockpot BBQ Chicken

Crockpot BBQ chicken with tender, pull-apart shredded thighs cooked low-and-slow in a tangy, smoky sauce. Serve it piled high on toasted brioche buns with pickles and coleslaw for a sticky, sandwich-ready finish.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2.5 lb boneless skinless chicken thighs
BBQ sauce mixture
  • 1.5 cup BBQ sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper
Serving
  • 1 toasted brioche buns
  • 1 pickles
  • 1 coleslaw
  • 1.5 cup extra BBQ sauce

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Add chicken to the slow cooker
  1. Place the boneless skinless chicken thighs in the slow cooker in an even layer so they cook uniformly.
  2. Mix together the BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, and cayenne until the sugar dissolves and the sauce looks fully combined.
Cook until tender
  1. Pour the sauce over the chicken so the thighs are coated and the bottom is covered with sauce.
  2. Cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and pulls apart easily when pressed with a fork.
Shred and thicken
  1. Remove the chicken from the slow cooker and shred it with two forks until it forms even bite-size strands.
  2. Return the shredded chicken to the slow cooker and stir into the sauce until the strands are coated and the sauce clings to the chicken.
Serve as sandwiches
  1. Serve the BBQ chicken on toasted brioche buns with pickles, coleslaw, and extra BBQ sauce so each sandwich gets a sticky, saucy finish.

Notes

For the sauciest texture, shred the chicken back into the pot and stir thoroughly so the strands absorb flavor before serving. Refrigerate leftovers in a covered container for up to 4 days; reheat in the microwave or in the slow cooker on low until hot. Freezing is yes—freeze up to 3 months, then thaw overnight and reheat. If you want a lighter option, use reduced-sugar BBQ sauce without changing the cook time.