Slow Cooker Barbecue Chicken Thighs
Ingredients
- 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
Instructions
- 1
Add about 1/4 to 1/3 cup of the barbecue sauce to the bottom of the slow cooker insert to coat.
- 2
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.
- 3
Top with the remaining barbecue sauce to cover the chicken.
- 4
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.
- 5
Remove the chicken from the slow cooker and set aside on a plate.
- 6
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.
- 7
Cook on high until the sauce has thickened, 5 to 10 minutes.
- 8
Meanwhile, use two forks to shred the chicken into bite‑sized pieces.
- 9
Stir the shredded chicken back into the thickened sauce to coat and warm through.
- 10
Serve over rice or serve as sandwiches on toasted buns.
- 11
Transfer any leftover chicken and sauce to an airtight container and store in the refrigerator for up to 3 days.
