3-Ingredient Slow Cooker BBQ Chicken

Ingredients

Instructions

0 of 6 steps complete

1. 1Season the thawed chicken thighs with salt and pepper and arrange them in a 6-quart slow cooker.
2. 2Mix barbecue sauce and garlic and pour it evenly over the chicken, turning the pieces to coat.
3. 3Cover and cook on LOW for 4–5 hours, until the thickest piece reaches 165°F and is fork-tender.
4. 4Serve the thighs whole, or shred them with two forks directly in the sauce and stir to coat.
5. 5For a thicker sauce, simmer the cooking liquid in a saucepan for 5–8 minutes before spooning it over the chicken.
6. 6Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.