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Crockpot BBQ Chicken

Crockpot BBQ chicken cooks low and slow in a tangy barbecue sauce until the thighs are tender and easy to shred. A 10-minute rest in the slow cooker lets the shredded chicken soak up more sauce.
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Prep Time 10 minutes
Cook Time 4 hours
standing 10 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups barbecue sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar packed
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 2.5 lb chicken thighs boneless, skinless

Equipment

  • 1 6-quart slow cooker

Method
 

  1. In a 6-quart slow cooker, stir together the barbecue sauce, apple cider vinegar, packed brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper.
  2. Add the chicken thighs and turn them to coat in the sauce; cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest pieces reach 165°F and are tender.
  3. Transfer the chicken to a cutting board and shred it with two forks.
  4. Return the shredded chicken to the slow cooker and stir to coat with sauce.
  5. Cover and let stand for 10 minutes before serving.

Notes

For tender, juicy chicken, check that the thickest pieces reach 165°F. Refrigerate leftovers for 3–4 days or freeze them; use certified gluten-free barbecue sauce for a gluten-free version.