Crockpot Carolina Gold BBQ Chicken Thighs
Stuck in a chicken rut? This one breaks you out of it! We’re talking beautifully tender chicken thighs, slow cooked in a mustard sauce that’s sweet, tangy, and savory all at once. If you love an easy weeknight dinner that’s full of bold flavor, you need to try this one!
Instead of the usual red, sugary BBQ sauce, this Carolina gold version brings a sharp twist that wakes everything up. The mustard gives it that signature tang, the honey and brown sugar balance it out, and a splash of vinegar keeps it from feeling heavy. It’s different and it has a ton of personality, but it’s also familiar enough to be family friendly.
Whilst you’re here, don’t miss my reader-favorite slow cooker recipes! I think you’ll also enjoy my crockpot soups, crockpot chicken recipes, crockpot ground beef recipes, Italian crockpot recipes, and Asian crockpot recipes!
Ingredients
Note: There’s a printable recipe card at the bottom of this post!
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Bone-in, skin-on chicken thighs: Stay juicy and flavorful during slow cooking. The bone adds depth, and searing the skin first builds serious flavor.
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Salt & black pepper: Simple seasoning that enhances everything else.
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Smoked paprika: Adds subtle smokiness that gives this that backyard barbecue feel.
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Garlic powder: Brings savory balance without overpowering the sauce.
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Oil: Helps crisp and brown the skin before slow cooking.
For the Carolina Gold Sauce
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Yellow mustard: The star of the show. This gives the sauce its signature tangy, Southern barbecue flavor.
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Honey: Adds natural sweetness and helps create that glossy finish.
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Brown sugar: Deepens the sweetness and balances the vinegar.
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Apple cider vinegar: Cuts through the richness and gives that classic Carolina tang.
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Worcestershire sauce: Adds depth and savory complexity to round everything out.
How To Make Crockpot Carolina Gold BBQ Chicken Thighs
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Season the chicken thighs evenly on both sides.
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Heat the olive oil in a skillet over medium heat and sear the thighs skin-side down until the skin is golden and crisped up. This step adds so much flavor, so don’t rush it.
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Transfer the chicken to the slow cooker, placing it skin-side up.
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In a small bowl, whisk together the mustard, honey, brown sugar, vinegar, and Worcestershire sauce until smooth.
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Pour the sauce around the chicken rather than directly over the skin so it stays intact while cooking.
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Cover and cook on LOW for 5–6 hours, until the chicken is tender.
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During the last 30 minutes, uncover the slow cooker to let the sauce thicken slightly before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce actually gets even deeper in flavor the next day.
Reheat gently on the stovetop or in the microwave until heated through. If the sauce has thickened too much in the fridge, add a small splash of water or broth to loosen it up.
Recipe Notes
Don’t skip the searing step. It helps prevent that rubbery skin texture and builds much better flavor from the start!
When adding the sauce, pour it around the chicken rather than directly over the skin. This helps preserve the texture and keeps the skin from getting soggy.
During the last 30 minutes, let the sauce reduce slightly so it thickens and coats the chicken beautifully before serving.
Substitutions & Variations
You can swap part of the yellow mustard for Dijon if you want a little more depth and sharpness in the sauce. Maple syrup works well in place of honey for a slightly different sweetness. And if you prefer boneless thighs, they’ll cook a bit faster, so keep an eye on the timing!
For a little heat, add a pinch of red pepper flakes to the sauce. If you want extra caramelized skin, pop the thighs under the broiler for a few minutes at the end. You can also shred the chicken and toss it in the sauce for Carolina Gold BBQ sandwiches. It’s especially good piled onto soft rolls with coleslaw.
Serving Ideas
These Carolina Gold chicken thighs are perfect with classic Southern sides. Serve them with coleslaw, cornbread, baked beans, or mac and cheese for that full barbecue plate feel. They’re also great alongside roasted potatoes or simple rice to soak up all that tangy sauce.
If you want to switch things up, shred the chicken and pile it onto sandwich rolls with a little extra sauce and slaw on top. It’s messy in the best way!
Crockpot Carolina Gold BBQ Chicken Thighs
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon oil
- ¾ cup yellow mustard
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Season the chicken thighs evenly on both sides.
- Heat the olive oil in a skillet over medium heat and sear the thighs skin-side down until the skin is golden and crisped up. This step adds so much flavor, so don’t rush it.
- Transfer the chicken to the slow cooker, placing it skin-side up.
- In a small bowl, whisk together the mustard, honey, brown sugar, vinegar, and Worcestershire sauce until smooth.
- Pour the sauce around the chicken rather than directly over the skin so it stays intact while cooking.
- Cover and cook on LOW for 5–6 hours, until the chicken is tender.
- During the last 30 minutes, uncover the slow cooker to let the sauce thicken slightly before serving.
I hope this one proves to be another regular in your recipe rotation! If you try it, I’d really love to hear about it. Leave a comment below, and be sure to tag me on Instagram @slimmingviolet and #slimmingviolet. Enjoy!
