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–+ servings
Ella Cooks

Crockpot BBQ Pulled Chicken Thighs for Easy Crowd-Feeding

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Juicy bone-in chicken thighs slow-cooked in a smoky homemade BBQ sauce until fall-apart tender. Ten minutes of prep, then the slow cooker does everything. Perfect for feeding a crowd at cookouts, game days, and 4th of July parties.
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Prep Time 10 minutes
Cook Time 6 hours
Servings: 6
Course: Main Course
Calories: 376
Ingredients Method Nutrition Notes

Ingredients
  

  • 2.5 lbs bone-in chicken thighs skin removed
  • 1.5 cups BBQ sauce your favorite brand, plus extra to serve
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper reduce to 1/4 teaspoon for less heat
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • To serve: Hawaiian rolls brioche buns, or over rice or baked potatoes. Coleslaw is highly recommended alongside.

Method
 

  1. How to Make Crockpot BBQ Pulled Chicken
  2. Mix the sauce. In the base of your slow cooker, whisk together the BBQ sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper until combined.
  3. Add the chicken. Place the bone-in chicken thighs into the sauce and turn them to coat on all sides. No browning required - this goes straight in.
  4. Cook low and slow. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The chicken is ready when it shreds easily when pressed with a fork.
  5. Shred the chicken. Lift the thighs out onto a cutting board. Use two forks to shred the meat, discarding the bones as you go. The chicken will practically fall apart on its own.
  6. Return and stir. Add the shredded chicken back into the sauce in the slow cooker. Stir well to coat every piece in the glossy BBQ sauce. Taste and add a little more salt or a splash of vinegar if needed.
  7. Serve. Pile onto rolls, spoon over baked potatoes, or serve however you like. Offer extra BBQ sauce on the side for anyone who wants more.

Nutrition

Calories: 376kcalCarbohydrates: 23gProtein: 39gFat: 14gSaturated Fat: 4gSodium: 983mgFiber: 1gSugar: 19g

Notes

Bone-in thighs give far better flavour and stay juicier than breast meat over long cooking times.
- Remove the skin before cooking - it goes rubbery in a slow cooker and makes the sauce greasy.

- Leftovers keep in the fridge for 4 days or freeze for 3 months.
- To thicken the sauce: remove the lid and cook on HIGH for 20 minutes after shredding, or reduce on the hob.
- Works in an Instant Pot: HIGH pressure 20 minutes, 10 minute natural release.

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