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Slow Cooker BBQ Chicken

Slow cooker BBQ chicken combines tender shredded thighs with a tangy barbecue sauce made with apple cider vinegar and smoked paprika. Cook it on LOW or HIGH, then stir the shredded chicken back into the sauce for a saucy finish.
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Prep Time 10 minutes
Cook Time 4 hours
Standing 10 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 yellow onion medium, thinly sliced
  • 2.5 lb chicken thighs boneless, skinless, thawed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the sauce
  • 1.5 cup barbecue sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp smoked paprika

Equipment

  • 1 6-quart slow cooker

Method
 

Layer and season the chicken
  1. Spread the sliced onion in the bottom of a 6-quart slow cooker.
  2. Arrange the thawed chicken thighs over the onion.
  3. Season the chicken with the salt and pepper.
Make the sauce and cook
  1. Whisk together the barbecue sauce, apple cider vinegar, Worcestershire sauce, and smoked paprika.
  2. Pour the sauce mixture over the chicken.
  3. Cover and cook until the chicken reaches 165°F in the thickest pieces, 3 to 4 hours on LOW or 2 to 3 hours on HIGH.
  4. Transfer the chicken to a cutting board.
  5. Shred the chicken with two forks.
  6. Return the chicken to the slow cooker and stir it into the sauce.
  7. Let stand for 10 minutes before serving.

Notes

For easy shredding, work with the chicken while it is still warm and return it to the sauce promptly. Refrigerate leftovers for 3–4 days; freezer-friendly. For a lower-sodium option, use reduced-sodium barbecue sauce.