BBQ Slow Cooker Chicken Thighs

BBQ Slow Cooker Chicken Thighs recipe that my family loves!  Throw these boneless chicken thighs in the crockpot for 2 and a half hours and then serve over rice for a easy complete meal! Keto and low carb recipe. 

You guys! These BBQ Slow Cooker Chicken Thighs are SO GOOD!  They’re lick your fingers good!  You know how I know that?  Because my toddler was licking her fingers after clearing her entire plate!

Boneless Chicken Thigh Recipe

This is one of my favorite boneless chicken thigh recipes because of how juicy the meat turns out!  This recipe is absolutely not dry! It’s filled with so much flavor!    The chicken is cooked with frozen peppers (added for the last 30 minutes) to make a delicious meal. 

To make it a complete dinner, I always serve this on rice.  I’ll add rice to my rice cooker towards the end so everything finishes up at about the  same time.  It’s such an easy meal! 

How to Make the BBQ Sauce

The base of the sauce that the chicken thighs cook in is made with:

• Soy Sauce (you can use low sodium if you want to)
• BBQ Sauce (tip: how to make BBQ sauce)
• Ketchup 
• brown sugar
• minced garlic

The soy sauce is savory and deep in taste, while the sweet bbq sauce and brown sugar balances out all the flavors.  The minced garlic gives it a little bit of a kick.     The chicken thighs are going to cook in this sauce for 2 and a half hours, soaking it all up.   

When it’s ready to serve, you’ll have some juicy chicken thighs to eat!

How to Make Chicken Thighs in the Crockpot

Let’s get cooking.  This is how you prepare this slow cooker meal, it literally takes less than 5 minutes.

First add the chicken thighs to the bottom of your slow cooker. 

You could easily double this meal if you want to, just make sure to double the meat and sauce.   Since these chicken thighs freeze great,  I double the batch sometimes to have easy meals on hand for busy weeknights!

Now add your slices of onions on top of the chicken thighs.

Next comes that delicious sauce that we talked out above.  I pour this on top to try to cover everything.

Ready to relax now?  The slow cooker does all the work! 

Now close the lid and cook on HIGH for 2 hours.  After 2 hours is up, add 1-2 teaspoons of cornstarch to thicken up the sauce (if it needs it).  I whisk the cornstarch with a fork to prevent any corn starch “crumbs”.  

At the 2 hour mark, add in a 16 ounce bag of frozen peppers. I like to use a blend of green, yellow and red peppers.   
If you want to use fresh green peppers you totally can.  Use 3 small-medium sized green peppers, about 1 pound of peppers.  You’ll want to add these in with the onions in the first step. 

Now close the lid again and cook for 30 more minutes on high.  And that’s it… Dinner is ready to be served!

Grab a mixture of chicken thighs and peppers and serve on top of white rice or egg noodles.

I made sure this recipe gives you a little extra sauce, so you can spoon that up to pour on top of the rice if you want to!

This meal is a family favorite, between adults and toddlers.  I wasn’t kidding you when I told you my 1 year old licks her fingers during dinner.  Look at these little (and oh so cute!) hands trying to sneak in to grab some!

I hope you all enjoy these BBQ Slow Cooker Chicken Thighs!

Slow Cooker Chicken Thighs Video

Want to watch me make this recipe? Here’s the cooking video on Youtube! 

Other Recipes You Might Like

Slow Cooker Sausage and Green Peppers
Healthy Lemon Pepper Chicken
Crockpot BBQ Chicken
Slow Cooker Spare Ribs
Cheeseburger Soup
Slow Cooker Whole Chicken
Slow Cooker Cabbage Roll Casserole
Stuffed Pepper Casserole
$5 Meal Recipes
Kielbasa and Cabbage Slow Cooker 

Pin for later: