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Crockpot BBQ Chicken

Crockpot BBQ Chicken cooks low and slow with sliced onion and barbecue sauce until the thighs are tender enough to shred. Stir the shredded chicken back into the savory sauce and onions for an easy dinner.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, thinly sliced
  • 2.5 lb chicken thighs boneless, skinless, thawed
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 cup barbecue sauce

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Spread the sliced onion in the bottom of a 6-quart slow cooker.
  2. Arrange the thawed chicken thighs on top of the onion.
  3. Sprinkle the chicken with the garlic powder, smoked paprika, salt, and black pepper.
  4. Pour the barbecue sauce evenly over the chicken.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  6. Transfer the chicken to a cutting board.
  7. Shred the chicken with two forks.
  8. Return the chicken to the slow cooker.
  9. Stir the chicken into the sauce and onions.

Notes

For easy shredding, return the chicken to the slow cooker while it is still warm. Refrigerate leftovers for 3 to 4 days or freeze them; use sugar-free barbecue sauce for a lower-sugar option.