Crock Pot Whole BBQ Chicken
This Crock Pot Whole BBQ Chicken is definitely a fix it and forget it slow cooker meal. Great barbecue flavor thanks to the rub and sauce!
A DELICIOUS CROCK POT CHICKEN RECIPE
This whole chicken is cooked to tender perfection all in your slow cooker. The meat comes out so flavorful. You can literally pop all of this into your crock pot and it will do all the work for you. This Crock Pot Whole BBQ Chicken goes with so many sides, it’s the perfect main dish to go with any of your favorite side dishes.
FREQUENTLY ASKED QUESTIONS:
Sure! Here’s my favorite homemade dry rub recipe:
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon mustard powder
2 teaspoons salt
3 teaspoons brown sugar
Just mix it all together and enjoy!
Chicken will be VERY tender so take care when removing it from the slow cooker. I usually just pick the chicken straight off the chicken while it’s still in the slow cooker and serve it up that way with a side of BBQ sauce. But, you can use tongs to carefully remove the whole bird and then remove the meat from it that way.
I suppose you technically could, but, the chicken will not be as tender.
I don’t see why you couldn’t do that. Just check the chicken for doneness by using a meat thermometer to ensure the chicken reaches 165F internally before serving.
Yes, but, I would suggest thawing the chicken completely before putting it in the Slow Cooker. You want to make sure the chicken cooks evenly and appropriately. If you put the frozen chicken in the Slow Cooker, it may not thaw appropriately and may not cook evenly. It’s just safest to use thawed chicken. Also, do not thaw chicken on the counter. For food safety, thaw it in the refrigerator.
Leftover bbq chicken should be stored in an airtight container and should be kept in the fridge for up to 3-4 days. Chicken can also be frozen for up to 3 months in a freezer safe container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- whole chicken – make sure you remove any packets of giblets that might be in the chicken cavity. Note: you do not need to rinse chicken before cooking. Some people insist on doing that and it can spread salmonella around your sink and other places you don’t realize it may be splashing. So rinse at your own risk.
- bbq chicken dry rub– One packet of the dry rub is plenty for a whole chicken. I usually get two because I’m pretty messy with it and I want to make sure I have plenty to season the inside of the chicken with. I like McCormick Grill Mates Applewood Rub or the Memphis Pit BBQ rub but you can use whatever brand you have, or check the FAQ section above for my favorite homemade blend.
- onion – just another layer of flavor to add to the chicken but if you don’t have one on hand, you can leave it out.
- BBQ sauce– you can use whatever brand of BBQ sauce you enjoy. Or, if you like, try my Homemade BBQ Sauce recipe.
HOW TO MAKE CROCK POT WHOLE BBQ CHICKEN:
Remove chicken from package and remove any of the gizzards that might be in the cavity. Set it on some paper towels to dry. Also pat the outside of the chicken to dry it off too. Slice the onion and place in the bottom of a 6-8 quart oval slow cooker.
Sprinkle the dry BBQ rub all over the outside of the chicken and rub it in good. Don’t forget to sprinkle some of the seasoning in the inside of the chicken too. Place the chicken on top of the onions in your slow cooker. No other liquid needs to be added. Note: The rule of thumb is to place the chicken breast-side down into the slow cooker so that it keeps the breast meat juicy.
Cover and cook on low for about 8 hours. Then, once chicken is finished, pour half the bottle of BBQ sauce on the outside of the chicken and spread well (on all sides.) Put the cover back on and let it set on low for another 15 minutes. Then serve chicken with the leftover BBQ sauce.
Cook’s Note: Chicken will be VERY tender so take care when removing it from the slow cooker. I usually just pick the chicken straight off the chicken while it’s still in the slow cooker and serve it up that way with a side of BBQ sauce.
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Originally published: February 2015
Updated photos and republished: December 2024
Crock Pot Whole BBQ Chicken
Ingredients
- 4 pound whole roaster chicken (see notes below)
- 1-2 packets BBQ chicken dry rub (you may need two if your chicken is larger)
- 1 small onion, sliced
- 1 bottle of your favorite BBQ sauce
Instructions
- Remove 4 pound whole roaster chicken from the package and remove any of the gizzards that might be in the cavity. Set the chicken on some paper towels to dry. Pat the outside of the chicken to dry it off too.
- Sprinkle 1-2 packets BBQ chicken dry rub all over the outside of the chicken and rub it in good. Don't forget to sprinkle some of the seasoning in the inside of the chicken too.
- Slice 1 small onion, sliced and place in the bottom of a 6 quart oval slow cooker.
- Place the chicken on top of the onions in the slow cooker. No other liquid needs to be added.
- Cover and cook on low for about 8 hours.
- Then, once chicken is finished. Pour half the bottle of BBQ sauce on the outside of the chicken and spread well.
- Put the cover back on and let it set on low for another 15 minutes. Serve with the remaining BBQ sauce.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- It is okay if the chicken is larger than 4 pounds as long as it fits in your slow cooker. Always use a meat thermometer to check that the chicken reaches an internal temperature of 165F degrees (measure the thickest part of the chicken without touching the bone).
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Moist and yummy
Can I cook this on high instead of on low?
You technically could but it won’t be as tender.
This comes out so dang juicy and moist. I just use the McCormick BBQ seasoning shaker to season it. It falls off the bone and makes the whole house smell amazing!!!
Does anyone have experience with this recipe for over 8 hours? Would like to put in when I leave for work, but don’t return until 9-10 hours later.
Brandie I have been a Fan of Yours for a long time.
I am a good cook but always look for new ideas, recipes and techniques.
At one time I was Subscribed to several different Blogs/Websites one of those being The Country Cook.
As time went on I realized that The Country Cook was the Very Best of the best.
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Karen
Can I use a chicken that has already been cut up instead of the whole chicken?
HI Dorea, I don’t see why not!
It produced a lot of liquid but I drained that out before applying BBQ sauce. It was absolutely delicious and made for a wonderful lunch the next day on a sandwich!