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Slow Cooker BBQ Chicken Thighs
Print Recipe
Ingredients
2
lb
boneless skinless chicken thighs
6-8 pieces
1/4
cup
Meat Church Honey Hog BBQ seasoning
or seasoning of choice
1/2
cup
BBQ sauce
1
tbsp
apple cider vinegar
1
tbsp
hot sauce
optional
2
medium
onions, sliced
Instructions
Place chicken thighs in slow cooker pot and season generously
Mix together bbq sauce, apple cider vinegar, and hot sauce
Pour mixture evenly over chicken
Spread sliced onions evenly on top
Cook on high for ~3hr or low for ~6hr
Internal temperature should reach 165F
Once cooking is finished, remove chicken thighs from juices and shred lightly
Add ~1 cup of the leftover drippings to keep chicken nice and juicy when reheated
Use 1/2 cup of shredded meat in a BBQ quesadilla (my favorite!), in tacos, on a salad, or served with BBQ sides
Notes
Nutrition facts will vary depending on exact items and amounts used.
Nutrition
Serving:
0.5
cup
|
Calories:
191
kcal
|
Carbohydrates:
13
g
|
Protein:
22
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.02
g
|
Cholesterol:
108
mg
|
Sodium:
698
mg
|
Potassium:
363
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
155
IU
|
Vitamin C:
3
mg
|
Calcium:
23
mg
|
Iron:
1
mg
Servings:
8
servings
Calories:
191
kcal