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Fall Apart Crockpot BBQ Chicken Thighs

Fall apart crockpot BBQ chicken thighs with slow-cooked, fork-shredded meat coated in a sticky, tangy sauce. Cook on Low until the chicken turns tender enough to shred easily, then stir it back into the flavorful BBQ mixture.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
BBQ sauce mixture
  • 2 cup BBQ sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
Serving
  • 1 brioche buns
  • 1 coleslaw

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the seasoning evenly over the chicken thighs so every surface is coated.
Make the BBQ sauce
  1. Whisk BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce together until smooth. This creates a sweet-tangy sauce that will cling to the chicken.
Slow cook
  1. Place the seasoned chicken in the slow cooker and pour the BBQ sauce mixture over top. Cook on Low for 6-8 hours until the chicken is completely fall-apart tender.
Shred and serve
  1. Remove the chicken from the Crockpot and shred it with two forks. Return the shredded chicken to the sauce and stir until coated.
  2. Serve the fall-apart BBQ chicken on brioche buns with coleslaw, or as-is with extra sauce. Spoon additional sauce over the top for an extra glossy finish.

Notes

For easiest shredding, let the cooked chicken sit for 5 minutes before pulling it apart; it will separate into strands with less resistance. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or on the stovetop with a splash of sauce until hot. Freezing is yes—freeze shredded chicken (with some sauce) for up to 3 months and thaw overnight in the fridge. For a lower-sugar option, replace the brown sugar with a brown-sugar substitute or reduce it slightly and add a bit more apple cider vinegar for balance.