Crockpot BBQ Chicken Thighs

Mix salt and pepper along with other spices in a small bowl.

Place chicken thighs in the crockpot and pour the spices over top. Pour 1 cup of bbq sauce on the thighs and spread with a basting brush. Place the lid of the crockpot and cook on high for 2 hours or low for 4 hours.

After cooking, preheat the broiler of oven. Line a cookie sheet with aluminum foil.

Carefully place the chicken thighs on the foil in a single layer. Use a basting brush to spread the remaining bbq sauce on the chicken. Place the chicken thighs on the center rack in the oven. Broil until the sauce starts to bubble and caramelize. This should take about 5 minutes. Serve!

Notes:
• I like to make these with either the skin off or on the chicken thighs. This is definitely your preference. The chicken thighs skin is really easy to pull off.
• I like to use G Hughes Sugar free BBQ sauce but you can use whichever one is your favorite.
• The broiler instructions for this recipe is definitely optional if you are pressed for time.
• The maximum I ever cook chicken in the crock pot is 4 hours on low. Any longer and the chicken becomes dry.

Nutrition per serving (1 chicken thigh): Calories: 180kcal, Carbohydrates: 4g, Protein: 22g, Fat: 8g, Saturated Fat: 2g, Fiber: 0g, Sugar: 0g