Slow Cooker BBQ Chicken Thighs

These were absolutely delicious! They were incredibly simple to prepare, and I didn't even miss the charred grill flavor. One thing to note is the cooking time - it's important to keep an eye on it. While slow cookers vary in temperature, ours turned out a bit dry and overly tender at the 5-hour mark. I'd recommend starting to check on them around the 4-hour point. Nevertheless, it's a fantastic and uncomplicated recipe for any busy weeknight!

I followed the advice of previous reviews and cooked the chicken for only 3.5 hours, ensuring it reached a perfect internal temperature of 165 degrees. I used Sweet Baby Ray's sauce as it already had all the necessary ingredients. The result was incredibly moist and delicious, a stark contrast to the dry outcome others experienced due to overcooking at 180 degrees. Definitely worth reading those reviews beforehand!

I had never considered making BBQ chicken in a slow cooker before. Usually, I start by partially cooking my chicken with skin on in a stock pot on the stove, and then finish it off on the BBQ or broiler with BBQ sauce. This process allows the flavors to fully infuse the meat, enhancing the taste of the BBQ sauce. Skipping the honey was fine as the Sweet Baby Ray's sauce I used was already sweet enough. Since I didn't have creole mustard, I substituted it with some stone ground Dijon mustard. I opted to use my Instant Pot on the low slow cook setting for 6 hours, and it turned out perfectly. While the chicken may not have looked pretty or photo-worthy once done, it was delicious nonetheless. I added some extra warmed BBQ sauce for a better presentation, but in terms of taste, it wasn't really necessary. This cooking method would be ideal for a quick and easy weeknight dinner that's worth repeating.

This dish exceeded my expectations! I made very minor adjustments; I used spicy brown mustard instead of regular mustard and added a few drops of liquid smoke, although it didn't impact the flavor significantly. I cooked 6 pieces of chicken on low for 3 hours and 45 minutes based on recommendations from others, and the result was incredible. After the meal, I shredded the remaining chicken pieces, which were so tender they fell apart, and mixed them back into the sauce for extra flavor. Next time, I plan to shred all the chicken thighs and return them to the sauce. This recipe will definitely become a regular dish in my rotation.

I made some adjustments to the recipe as I was short on time, so I opted for bottled BBQ sauce. I kept half of the skin on the chicken to ensure it stayed tender. I started by braising the chicken, and it needed to be checked after 3 1/2 hours. I only used six thighs, which turned out to be the perfect portion for two dinners. Overall, I was pleased with the outcome and will definitely be making it again. - June H

I echo the sentiments of previous reviewers regarding this recipe. While it was simple to prepare, the additional ingredients in the BBQ sauce seemed unnecessary. The dish would have been just as delicious with only the BBQ sauce. The flavor was enjoyable, but the final result turned out too watery, and the meat was tough. To salvage it, I strained the excess liquid and simmered it on the stovetop to thicken, which improved the consistency, although it didn't do much for the meat's texture. I typically don't use frozen, uncooked chicken pieces, so that may have contributed to the issue. For my next attempt, I plan to use bone-in chicken thighs from the fresh meat section, as I suspect the frozen chicken retained too much moisture, leading to the soupy outcome. Despite the challenges, the dish looked attractive, and following another reviewer's suggestion, I also heated some extra BBQ sauce to drizzle on top. I'm hopeful that with a few adjustments, my next batch will turn out better.

I enjoyed the dish, however, the sauce did not have the expected thickness shown in the recipe picture. I wonder if adding some cornstarch could have helped with that. Nonetheless, the taste was not unpleasant, and my dad, the in-house taste tester, really enjoyed it.

I prepared it using chicken breasts instead.