The 3-Ingredient Slow Cooker BBQ Chicken I Make Almost Once a Week

When it comes to weeknight dinner ideas, I ascribe to the simpler, the better. That’s why I often reach for my slow cooker—particularly in the cold winter months—when I don’t have the time (or let’s face it, desire) to prep and cook a complicated meal. Set-it-and-forget-it meals made in the slow cooker are life-savers when the family calendar is especially hectic. 

This recipe for slow cooker barbecue chicken thighs is one of my favorites, not only because it makes use of my beloved slow cooker, but also because it requires minimal ingredients. A package of boneless, skinless chicken thighs, a bottle of barbecue sauce, a little salt and pepper, and some cornstarch are all you need to make this tasty meal. 

Tips for Making Slow Cooker Barbecue Chicken Thighs

• You can use whatever barbecue sauce you like for this recipe; I typically reach for Stubb’s Original Barbecue Sauce, which has a tangy, sweet and spicy flavor. You could also absolutely use a barbecue sauce made from scratch, if you prefer. 
• I use boneless, skinless chicken thighs to make this recipe as they’re a bit less expensive than chicken breasts. Although skin-on, bone-in chicken thighs would be a bit more flavorful, I prefer the ease of shredding the boneless thighs. 
• Though the intention is definitely ease here, you can amp of the flavor of this dish by adding more herbs and spices when seasoning the chicken, such as paprika, cayenne pepper, dried oregano, or dried parsley. Add even more flavor by topping the chicken with a thinly sliced yellow or white onion.

How to Make My 3-Ingredient Slow Cooker Barbecue Chicken

To make six servings, you’ll need:

Prep Time: 5 minutes
Cook Time: 2 to 6 hours

• 1 (18-ounce) bottle barbecue sauce (a little over 1 3/4 cups)
• 3 pounds boneless, skinless chicken thighs
• Salt and freshly ground black pepper, to taste
• 1 tablespoon cornstarch
• Cooked rice or toasted buns for serving, optional

Add about 1/4 to 1/3 cup of the barbecue sauce to the bottom of the slow cooker insert to coat. Pat the chicken dry and season one side of each thigh generously with salt and pepper. Nestle the chicken into the slow cooker seasoned-side down, then season the tops of the thighs with additional salt and pepper. Top with the remaining barbecue sauce to cover the chicken.

Cover and cook until the chicken is tender and the internal temperature has reached at least 165°F on an instant-read thermometer, 2 to 3 hours on high or 5 to 6 hours on low. Remove the chicken from the slow cooker and set aside on a plate.

Carefully remove 2 tablespoons of the sauce from the slow cooker and transfer to a small bowl. Stir in the cornstarch until well combined, then stir the cornstarch mixture back into the slow cooker. Cook on high until the sauce has thickened, 5 to 10 minutes. Meanwhile, use two forks to shred the chicken into bite-sized pieces.

Stir the shredded chicken back into the thickened sauce to coat and warm through. Serve over rice or serve as sandwiches on toasted buns.

Transfer any leftover chicken and sauce to an airtight container and store in the refrigerator for up to 3 days.

Serving Suggestions

There are two main ways my family enjoys eating this slow cooker barbecue chicken thigh recipe: served over cooked white rice or made into a pulled chicken sandwich and served on a toasted bun.

The meal is typically rounded out with a big green salad or vegetable side—my five-year-old is partial to simple green beans.