Slow Cooker BBQ Chicken Thighs: A Set-It-and-Forget-It Southern Delight

Busy weeknights, backyard cravings, or that familiar “what’s for dinner?” dilemma—we’ve all been there. Enter Slow Cooker BBQ Chicken Thighs, the juicy, smoky-sweet solution that practically cooks itself. If your slow cooker’s been collecting dust, now’s the time to pull it out. This dish brings all the comfort of an easy Southern dinner without the usual fuss.

This recipe hits the sweet spot (literally, thanks to a touch of honey) and delivers tender, fall-apart chicken that’s infused with rich barbecue flavor. Whether you’re feeding a crowd or just meal-prepping for the week, this crockpot chicken is a winner every time.

Why You’ll Love This Slow Cooker BBQ Chicken Thighs Recipe

• Prep time? Just 10 minutes.
• Ideal for weeknight dinners, potlucks, or game day.
• The sauce is sticky, savory, and a little spicy.
• One pot = easy cleanup. Bless.

Ingredients

• 1 1/2 cups (360ml) barbecue sauce
• 1/4 cup (60ml) honey
• 2 tsp Creole mustard
• 1/4 tsp Worcestershire sauce
• 1/4 tsp hot pepper sauce
• 9 boneless, skinless chicken thighs (approx. 2.9 lb or 1.3 kg)
• 1/2 tsp salt
• 1/4 tsp black pepper

How to Make BBQ Chicken Thighs in the Crockpot

1. In a bowl, mix the barbecue sauce, honey, Creole mustard, Worcestershire sauce, and hot pepper sauce.
2. Season your chicken thighs with salt and pepper.
3. Place chicken in your slow cooker and pour the sauce mixture over the top.
4. Stir gently to coat the chicken.
5. Cover and cook on LOW for 5 hours until the chicken is tender and cooked through (internal temp should reach 165°F).
6. Serve hot, and feel free to sprinkle on some fresh herbs for flair.

Tips for Finger-Lickin BBQ Chicken

• Use a good-quality barbecue sauce—this is the backbone of the flavor.
• Like it spicier? Add extra hot sauce or a pinch of cayenne.
• Want a sticky glaze? Transfer the cooked chicken to a baking sheet and broil for 2-3 minutes.
• Leftovers? Shred the chicken and use it in sandwiches, tacos, or over a baked potato.

The Backstory Behind This BBQ Chicken Recipe

This recipe was born out of one of those “I forgot to defrost dinner” days. With a few pantry staples and my trusty crockpot, I ended up with something so mouthwatering, my family now requests it weekly. It’s become my go-to when I want that authentic BBQ flavor without firing up the grill. And honestly, there’s something deeply comforting about the smell of barbecue wafting through the house all afternoon.

What to Serve With Slow Cooker BBQ Chicken Thighs

Pair this dish with classic Southern sides—think creamy coleslaw, mac and cheese, or buttery cornbread. If you’re aiming lighter, a crisp cucumber salad or roasted green beans balance out the richness perfectly. And don’t forget the sweet tea or lemonade to wash it all down!

How to Store and Reheat

Leftovers? You’ve got gold. Store cooled chicken in an airtight container in the fridge for up to 4 days. To reheat, microwave gently or warm in a covered skillet with a splash of water or extra BBQ sauce. You can also freeze it for up to 3 months—perfect for those “no time to cook” kind of nights.

FAQs About Crockpot Chicken

Can I use bone-in chicken thighs?

Absolutely. Just increase cook time slightly and ensure internal temp hits 165°F.

Can I cook on high?

Yes, for about 2.5 to 3 hours. But low and slow gives the best texture.

What if I don’t have Creole mustard?

Try Dijon with a pinch of cayenne or hot sauce. Still delish!

Wrapping It Up with Saucy Southern Charm

There’s something magical about dinner that cooks itself—and tastes like you spent hours in the kitchen. These Slow Cooker BBQ Chicken Thighs are the definition of weeknight success. Juicy, saucy, and crowd-approved, they’re everything a Southern-inspired comfort meal should be. Pull out your crockpot and let’s make some kitchen magic.

Slow Cooker BBQ Chicken Thighs: A Set-It-and-Forget-It Southern Delight

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• Author: Olivia Hartwellen
• Total Time: 5 hours 10 minutes
• Yield: 6–8 servings 1x

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Description

Slow Cooker BBQ Chicken Thighs are the ultimate Southern comfort meal—juicy, tender, and slathered in a smoky-sweet barbecue sauce. With minimal prep and rich flavor, this crockpot dish is perfect for busy weeknights, game days, or easy family dinners.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups (360ml) barbecue sauce

• 1/4 cup (60ml) honey

• 2 tsp Creole mustard

• 1/4 tsp Worcestershire sauce

• 1/4 tsp hot pepper sauce

• 9 boneless, skinless chicken thighs (approx. 2.9 lb / 1.3 kg)

• 1/2 tsp salt

• 1/4 tsp black pepper

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Instructions

1. In a mixing bowl, combine barbecue sauce, honey, Creole mustard, Worcestershire sauce, and hot pepper sauce.

2. Season chicken thighs with salt and pepper.

3. Place chicken in the slow cooker and pour sauce over top.

4. Gently stir to coat the chicken evenly.

5. Cover and cook on LOW for 5 hours, or until chicken is tender and reaches 165°F.

6. Serve hot, garnished with fresh herbs if desired.

Notes

Broil the cooked chicken for 2–3 minutes for a sticky glaze.

Use Dijon mustard with cayenne if Creole mustard isn’t available.

Leftovers are perfect for sandwiches, tacos, or over rice and potatoes.

Store in the fridge for up to 4 days or freeze for 3 months.

• Prep Time: 10 minutes
• Cook Time: 5 hours (on LOW)
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Southern American