Easy Slow Cooker Chicken Barbecue

Barbecue Chicken in Slider Buns
Diana Rattray
  • Total: 6 hrs 12 mins
  • Prep: 12 mins
  • Cook: 6 hrs
  • Yield: Makes 6 to 8 Servings
Nutritional Guidelines (per serving)
386 Calories
17g Fat
27g Carbs
32g Protein
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Nutrition Facts
Servings: Makes 6 to 8 Servings
Amount per serving
Calories 386
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 23%
Cholesterol 95mg 32%
Sodium 794mg 35%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Protein 32g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Boneless chicken thighs make delicious barbecue, and  they have less than half the fat and far fewer calories compared to pork shoulder.* This recipe is made with chicken thighs and a tasty homemade barbecue sauce.

Use the chopped or shredded chicken to make sandwiches or sliders with dill pickle slices and freshly made coleslaw on the side.


  • For the Chicken:
  • 8 chicken thighs (about 2 pounds,  boneless, without skin)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • dash cayenne pepper
  • For the Barbecue Sauce:
  • 1 1/2 cups tomato ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon molasses
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar or wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Steps to Make It

  1.  Put the chicken thighs in a food storage bag. Combine the flour, 1/2 teaspoon garlic powder, salt, pepper, and a dash of cayenne. Put the flour mixture in the bag and shake to coat the chicken pieces.

  2. In a large skillet, heat the butter and oil over medium heat.  Add the chicken thighs and brown on all sides. 

  3. Meanwhile, combine the sauce ingredients in a small saucepan. Bring the mixture to a simmer, stirring frequently. Simmer for 1 minute, then remove from the heat.

  4. Put the browned chicken thighs in the crockery insert of the slow cooker. Pour about 1 cup of the hot barbecue sauce mixture over the chicken and turn to coat all pieces thoroughly.

  5. Cover and cook on LOW for 5 to 7 hours, or on HIGH for about 3 to 4 hours. The chicken should shred easily with a fork. Shred or chop the chicken.

  6. Serve the shredded chicken with toasted buns or slider buns with dill pickles and coleslaw on the side.

*Calorie and fat comparison, according to Calorie Count

Boneless Skinless Chicken Thighs (4 ounces); 170 calories, 11g total fat

Boneless Pork Shoulder Roast (4 ounces); 290 calories, 23g total fat