Slow Cooker BBQ Chicken Thighs with Raspberry Chipotle Sauce
Slow Cooker BBQ Chicken starts with browned, skin-on thighs, then cooks low and slow in raspberry chipotle BBQ sauce until fall-apart tender. Right before serving, you brush on a fresh layer of sauce and run it under the broiler so the top turns sticky, bubbly, and crisp around the edges.
Equipment
Ingredients
- 6 chicken thighs with skin and bone
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons butter
- 2 cups of Raspberry Chipotle BBQ sauce (divided)
Instructions
- Pat the chicken dry with a paper towel. Combine garlic powder, paprika, salt and pepper in a small bowl. Spread over both sides of the chicken thighs. Heat oil in a large skillet over medium-high heat. When hot, add chicken thighs and cook until the skin is brown, 3-4 minutes per side. Remove to a slow cooker, skin side up.
- Add a slice of butter to the top of each chicken thigh. Pour 1 ¾ cup bbq sauce over the top of the chicken. Reserve ¼ cup for later.
- Cook on low for 4 hours, the chicken should be tender and a meat thermometer should be at least 165º. Remove the chicken to a baking sheet lined with aluminum foil. Turn the oven to broil. Brush the remaining bbq sauce over the chicken and broil for 2-3 minutes until the top turns crispy and is bubbling.
Barbara's Notes + Tips
- You can use any type of bbq sauce you prefer.
Nutrition
Calories: 554kcal | Carbohydrates: 40g | Protein: 24g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 157mg | Sodium: 1333mg | Potassium: 535mg | Fiber: 1g | Sugar: 32g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
