Crock Pot BBQ Chicken Thighs

Prep Time
Cook Time
6h 10m
Ready In

"This is a mixture of two recipes, both of which I have tweaked so much they're almost not recognizable, so I feel OK posting it as my own. This is definitely a crock pot recipe and not one for the oven! I made it in the oven once to horrific results. The food was great, but I almost had to throw away my glass 9x13-inch pan. The sauce does not do well with baking. This is really good served with mashed potatoes or rice, with the sauce poured over. There is enough sauce that you could easily increase this to 8 or 10 thighs and still be OK."

Original recipe yields 6 servings


  • Serving Size: 1 (105.6 g)
  • Calories 170.4
  • Total Fat - 4.3 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 23.3 mg
  • Sodium - 976.6 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 0.8 g
  • Sugars - 18 g
  • Protein - 9.5 g
  • Calcium - 24.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.1 mg

Step 1

Season the chicken with salt and pepper and place in the bottom of a crock pot.

Step 2

In a saucepan, combine ketchup, water, garlic, 2 teaspoons Worcestershire, chili powder, chili sauce, sugar, 2 teaspoons mustard and 2 teaspoons Tabasco.

Step 3

Bring just to a boil, then reduce heat and simmer 5 minutes, stirring frequently.

Step 4

Remove pan from heat; stir in honey, 2 teaspoons mustard, 2 teaspoons Worcestershire, and 1/2 teaspoon Tabasco.

Step 5

Pour sauce over chicken and stir to coat each piece.

Step 6

Cook on low for 6 hours.

Tips & Variations

No special items needed.



This is a great tasting, economical, and easy recipe that we'll make again and again. We did make 10 thighs and it turned out just fine. My family especially liked the sweet and spicy flavor of the barbecue sauce. All of your tweaking has really paid off. Thanks Felix4067.

review by:
(19 Mar 2013)