Description
Tender, juicy chicken thighs slow-cooked in a sweet and tangy homemade BBQ sauce until fall-off-the-bone perfect. An effortless crowd-pleaser for weeknights or game day gatherings.
Ingredients
Scale
For the Crust:
- For the chicken:
- 2.5 lbs bone-in, skin-on chicken thighs
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- For the BBQ sauce:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- For serving:
- Fresh parsley (chopped)
- Sesame seeds
Instructions
1. Prepare the Crust:
- 1. Pat chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
- 2. Whisk together all BBQ sauce ingredients in a bowl until smooth.
- 3. Arrange chicken thighs in slow cooker (skin-side up if keeping skin on).
- 4. Pour 3/4 of BBQ sauce over chicken, reserving remainder for basting.
- 5. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until internal temperature reaches 165°F.
- 6. Optional: Transfer chicken to baking sheet, brush with reserved sauce, and broil 2-3 minutes for caramelization.
- 7. Garnish with parsley and sesame seeds before serving.
Notes
For crispier skin, pat thighs dry and sear in skillet 2-3 minutes per side before slow cooking. Sauce thickens upon cooling – thin with 1-2 tbsp water if needed. Leftovers keep refrigerated for 3 days.