Crockpot Dr. Pepper BBQ Chicken Thighs
If you’re bored of your usual crockpot rotation and the same old dinners, then today’s your lucky day! These Dr. Pepper BBQ chicken thighs are waaay more exciting than your average slow cooker chicken recipe. The Dr Pepper might sound unusual at first, but it works. As the chicken cooks low and slow, the soda helps create a deep caramelized sweetness that mixes with the barbecue sauce into a thick, gorgeously glossy glaze that gives this dish some seriously big flavor energy.
More Crockpot Favorites (That Taste Amazing!)
Someone mentioned to me recently that they think all slow cooker recipes taste the same. That statement has lived rent-free in my head and though I get where they were coming from, it absolutely does not have to be the case! Here are some of my reader-approved recipes that will get you excited about the crockpot again:
- Crockpot Korean BBQ Meatballs
- Crockpot Sweet Chili Sloppy Joes
- Crockpot Sticky Teriyaki Little Smokies
- Crockpot Tex-Mex Chilli
- Crockpot Marry Me Chicken Pasta
What You’ll Need
Bone-in, skin-on chicken thighs work best because they stay juicy during slow cooking and hold up nicely under the rich barbecue sauce. They’re also budget friendly!
The seasoning blend is simple – just salt, pepper, smoked paprika, and garlic powder – but it gives the chicken a really good smoky savory base before everything cooks low and slow.
The homemade sauce is where all the sticky, sweet flavor comes in. Barbecue sauce, Dr Pepper, brown sugar, Worcestershire sauce, vinegar, and Dijon mustard cook down into a glossy sauce that’s sweet, smoky, tangy, and makes this recipe a really unique one.
How to Make Crockpot Dr. Pepper BBQ Chicken Thighs
The chicken thighs get seasoned first, then quickly seared skin-side down to give them plenty of color and help the skin crisp up a little before heading into the slow cooker.
The sauce gets whisked together separately using barbecue sauce, Dr Pepper, brown sugar, Worcestershire sauce, vinegar, and Dijon mustard for that sweet smoky flavor with a little tanginess mixed in.
As the chicken slow cooks, the sauce thickens and becomes rich and glossy around the chicken. Toward the end, removing the lid helps the sauce reduce even more, and a quick trip under the broiler gives the skin some extra caramelized color before serving.
Recipe Notes & Tips
- Searing the chicken first adds a lot more flavor and helps keep the skin from tasting greasy after slow cooking.
- Pour the sauce around the chicken thighs instead of directly over the skin so the texture holds up a little better while cooking.
- Leaving the lid off during the final 30–45 minutes helps the sauce reduce and turn thicker and glossier.
- For extra sticky barbecue sauce, simmer the sauce in a saucepan for a few minutes before serving.
- A small cornstarch slurry can also help thicken the sauce into more of a glaze near the end of cooking.
- Broiling the chicken for a few minutes at the end adds great caramelized color and helps crisp the skin slightly.
Storage & Freezing
Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days.
They also freeze well for up to 2 months. Let the chicken thaw overnight in the fridge before reheating.
When reheating, spoon a little extra sauce over the chicken to help keep everything juicy and flavorful.
Swaps & Variations
Boneless chicken thighs work well too, but they’ll usually cook a little faster than bone-in thighs.
If you don’t have Dr Pepper, Coke can be used instead, although the flavor will be slightly less rich and spiced.
Honey can replace the brown sugar if you want a smoother, stickier glaze.
For a spicier version, add cayenne pepper or crushed red pepper flakes to the sauce.
If you like crispier skin, finish the chicken under the broiler for a few minutes before serving.
Serving Ideas
These Dr Pepper BBQ chicken thighs are especially good served over creamy mashed potatoes with plenty of extra sauce spooned over the top!
You can also shred the chicken and pile it onto sandwich buns with extra barbecue sauce for easy BBQ chicken sandwiches.
For sides, things like coleslaw, baked beans, corn, or mac and cheese all work perfectly with the sweet smoky barbecue flavors.
Crockpot Dr. Pepper BBQ Chicken Thighs
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon oil
- 1 cup barbecue sauce
- ¾ cup Dr Pepper
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
- Season the chicken thighs with salt, pepper, smoked paprika, and garlic powder.
- Heat the oil in a skillet over medium-high heat. Sear the chicken skin-side down until deeply golden and crisped slightly.
- Transfer the chicken thighs to the slow cooker skin-side up.
- In a bowl, whisk together the barbecue sauce, Dr Pepper, brown sugar, Worcestershire sauce, apple cider vinegar, and Dijon mustard.
- Pour the sauce around the chicken thighs rather than directly over the skin.
- Cover and cook on LOW for 5–6 hours, until the chicken is tender.
- During the last 30–45 minutes of cooking, remove the lid so the sauce can thicken and become glossy.
- For extra caramelized skin, place the chicken under the broiler for a few minutes before serving.
- Spoon the sauce over the chicken and serve warm.
If you make this recipe, don’t forget to leave a review and rating below!