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This Crock Pot Whole BBQ Chicken is a hands-off meal that delivers tender, flavorful chicken infused with smoky barbecue notes. It’s perfect for busy days when you want comforting food without fussing over the stove. With just a few ingredients and your slow cooker, you end up with juicy chicken that pairs beautifully with a variety of sides.
I first made this for a family dinner when I was short on time, and it quickly became a favorite. Now it’s the go-to on weekends when I want something easy but impressive.
Ingredients
- Whole chicken: choose a fresh roaster about four pounds for even cooking. Make sure to remove giblets from the cavity and do not rinse to avoid spreading bacteria. Pat dry for better seasoning adherence
- BBQ chicken dry rub: this is where the flavor starts. Pick a blend with smoked paprika and brown sugar for sweet and smoky notes. Brandie recommends McCormick Grill Mates Applewood or Memphis Pit but feel free to use your favorite or a homemade mix
- Onion: sliced and placed under the chicken to add a subtle sweetness and keep the chicken elevated for even heat circulation
- Your favorite BBQ sauce: use your preferred brand or homemade recipe to slather on at the end for that sticky finish
Instructions
- Savour the Aromatics:
- Slice the onion thinly and spread it in the bottom of a 6 to 8 quart oval slow cooker. The onion acts as a fragrant bed for the chicken to rest on and helps keep moisture flowing around the bird during cooking
- Prepare the Chicken:
- Remove the chicken from its packaging and pull out any giblets from the cavity. Pat the chicken dry inside and out with paper towels. This step is important because a dry surface allows the rub to stick better and helps the skin cook more evenly
- Season Generously:
- Sprinkle one to two packets of BBQ dry rub all over the chicken skin, making sure to rub it in well. Don't forget to season inside the cavity too. This ensures flavor penetrates deeply
- Assemble in the Crock Pot:
- Place the seasoned chicken breastside down onto the onions in the slow cooker. Positioning it breastside down helps keep the breast meat juicy as it cooks
- Slow Cook to Perfection:
- Cover the crock pot and cook the chicken on low for about eight hours. This slow, gentle heat makes the chicken incredibly tender without drying it out
- Sauce It Up:
- After cooking, pour half the bottle of BBQ sauce over the chicken and spread it well on all sides. Cover again and let it sit on low for 15 minutes so the sauce sets and becomes sticky
- Serve and Enjoy:
- Use tongs or carefully pick pieces of chicken directly from the crock pot. Serve with the remaining BBQ sauce on the side
My favorite part of this recipe has to be the dry rub. It wakes up the chicken without overwhelming it and creates that signature barbecue scent that fills the kitchen. One time, I cooked this for a family gathering and the smell had everyone eagerly gathering around the crock pot before the meal was even served.
Storage Tips
Store leftover chicken in airtight containers in the refrigerator for up to four days. This chicken also freezes beautifully when wrapped well in freezersafe containers or bags for up to three months. To reheat, thaw overnight in the fridge and warm gently to keep the meat tender.
Ingredient Substitutions
If you don’t have a whole chicken, using bonein skinon thighs or breasts can work. Adjust cooking time accordingly and always check internal temperature to reach 165 degrees Fahrenheit. For a milder flavor, swap smoked paprika in the rub for sweet paprika. You can skip the onion if needed but it does add a nice aroma.
Serving Suggestions
This chicken shines served alongside classic coleslaw, baked beans, or cornbread. For a lighter meal, pile it over a fresh green salad or shredded into wraps with crisp veggies. Leftover chicken makes fantastic BBQ chicken sandwiches the next day.
This simple slow cooker BBQ chicken makes weeknights effortless and feeds a crowd with minimal work. It’s a reliable, flavorful dish you’ll make again and again.
Common Recipe Questions
- → Can I make my own BBQ dry rub?
Yes, blend garlic powder, smoked paprika, black pepper, mustard powder, red pepper flakes, salt, and brown sugar for a flavorful homemade rub.
- → How should I remove the chicken from the crock pot?
Handle carefully as the chicken is very tender; use tongs to lift the whole bird or remove pieces gently inside the cooker.
- → Is cooking on high heat an option?
Cooking on high is possible but may result in less tender meat compared to low and slow cooking.
- → Can I use cut-up chicken instead of whole?
Yes, just ensure each piece reaches an internal temperature of 165°F for safe consumption.
- → Is it safe to cook frozen chicken in the crock pot?
It's best to thaw chicken completely in the refrigerator before cooking to ensure even and safe cooking.
- → How to store leftovers properly?
Store leftovers in an airtight container in the fridge up to 3-4 days or freeze for up to 3 months.