This Crock Pot Whole BBQ Chicken is definitely a fix it and forget it slow cooker meal. Tons of barbecue flavor thanks to the rub and sauce!
CROCK POT WHOLE BBQ CHICKEN
(1) 4-6 lb. whole chicken
1-2 packets bbq chicken dry rub*
1 small onion
1 bottle of your favorite BBQ sauce
*Cook’s Note: 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.
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.
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.
Crock Pot Whole BBQ Chicken
Ingredients
- 4 lb whole roaster chicken
- 1-2 packets BBQ chicken dry rub
- 1 small onion
- 1 bottle of your favorite BBQ sauce
Instructions
- Remove chicken from 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.
- 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 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.
Video
Notes
Nutrition
CRAVING MORE RECIPES? GIVE THESE A TRY!
CROCK POT ROTISSERIE CHICKEN
CROCK POT BBQ PORK CHOPS
CROCK POT SHREDDED BBQ CHICKEN
CROCK POT BBQ BRISKET
Linda, sorry, that does sound a little garbled. What I meant to say was that I usually just leave the whole chicken in the crock pot and we just serve ourselves from there. That way I don't have to move the whole chicken to a plate. And it makes for less dishes. 🙂
Yum! Definitely going to try this when our roads are a little less snow covered and I can get to the store! 🙂
That sounds totally awesome. Can't wait to try it.
On your note at the end; I think you meant to say something else. You said you just the chicken off the chicken when it's done. Did you mean the roasting rack? Can't wait to make this recipe. Thx for sharing.
I see you placed onions in the bottom of the Ninja Crock Pot (I have one too!) and said to set the chicken on the onions…BUT I noticed you used your roasting rack under the chicken…do you just use the "steamed" onions for flavoring? Thanks
I just tried it; need to take lunch to a friend today, so thank you for the suggestion. I had to use cut up chicken for portability and used our homemade sauce. I'll try it with the whole chicken someday. Thank you!
GranBeckie, I'm glad you mentioned that for folks who own the Ninja. I only have the rack in here to prop the chicken up so that you can see it better for the photos. You could use the rack is you wanted but you'll want to add some water or chicken broth to the bottom with the onions to help with the "steaming" effect. Otherwise, just lay the chicken directly on the onions. Hope that helps!
Where can I get the Ninja Crock Pot?
So far I have loved everything from your site,but I made this crock pot chicken and we didn't like anything about it.So in the trash it went.but I still love your site:-)
I have been wanting to do something different with chicken. Pinned it to try!
I am so excited and hungry….it is in my crockpot now……
Not a fan of dark meat of chicken, sooo could I do this with a turkey breast? Also don't like to waste food and the dark meat would be wasted.
Brandie you just amaze me with your recipes. How simple can this one be? Goodness, I have got to try this one! Winner, winner, chicken dinner!
Hi! Just been skimming your recipes and love them. I am a huge CP fan — have been using one for 40+ years! One of my very first recipes was based on one in the booklet that came with the CP, but modified by me along the way. BBQ Chicken! I use smaller baking potatoes, scrubbed well but not peeled, one per serving. For a whole chicken, probably 8 potatoes. Also two largish onions peeled and cut into quarters. Put the veggies in the bottom of CP. You can also add peeled and cut up carrots, or else just baby carrots. The veggies act as a rack for the chicken, and the chicken in turn flavors the the veggies. Now take your whole chicken, which you have rinsed and dried off with a paper towel. Put one of the onion quarters inside. Pour in some of your favorite BBQ sauce. Nice to sprinkle in some Cajun or Creole Seasoning as well. Sprinkle the outside with seasoning mix if you want, and put the chicken in the pot. Now pour over about half a bottle of your favorite BBQ sauce. Pour slowly so it doesn't all run off. Cook on high for 4-5 hours or low for 8-10 hours. A whole meal in there, your kitchen stays cool, and you only work on it for about 15 minutes. Not bad! Very good served with coleslaw made with bagged mix, with fruit yogurt as the dressing. Maybe add a little orange juice to make it juicier. We call this Island Chicken — and make it year round. Thanks for all your good stuff!
My comment, (question) is for Sharala posted 4/29/15. At the bottom of her comments she states "Maybe add a little orange juice to make it jucier." I wonder if she means to add the OJ to the coleslaw dressing or the chicken? I haven't heard of a "juicy" salad. Your recipes always look so good. I want to try this chicken as you have written the recipe before I make any changes. Thank you!
Could you use this recipe for leg quarters instead of a whole chicken? Would that make a huge difference in the recipe?
Do you put the chicken in the slow cooker frozen? Or thawed?
You want to make sure the chicken is thawed before cooking in the crock pot. Hope this helps.
Made this and loved it. Just used the KC Masterpiece BBQ sauce and the rub you recommended. Really good. Added it to some pasta. Everyone raved.
I was wondering if I could do this on high for 4 hours instead of low for 8 hours?
I made this last night and my family “LOVED” it. I got a text at work that said, “Chicken is excellent “.
Will definitely do this again.
That is wonderful Ann!! It has a ton of flavor and is always a favorite here. Glad you have a recipe that you can make over and over again and everyone is happy.
Woo hoo!! Thanks SO much Ann!
Just tried the Crock Pot BBQ chicken and it was a BIG Success! Positively delicious
Woo hoo! Thanks so much Carolyn!
Is it possible to use boneless chicken breasts instead of a whole chicken? We don’t eat dark meat and hate to waste food. I saw you posted about adding some orange juice to the recipe. Did you mean to the crockpot mixed with the bbq sauce?
Thanks!
Love your recipes!!!
Hi Andrea! Absolutely! And yes, you can add a splash to the BBQ sauce for a more “orange chicken” flavor 🙂
This is in the slow cooker now 🙂
Wednesday is my cook day, I made this chicken last
week ( Wednesday ) the family loved it so, they requested it again this Wednesday. Sooo good , I love love slow cooker recipes! Thanks so much for this one!
Can you cook a whole chicken from frozen in the crockpot?
Love the sound of this recipe has me drooling.
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!
Can I use a chicken that has already been cut up instead of the whole chicken?
HI Dorea, I don’t see why not!
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.
YOU are heads above the rest and I appreciate you and all the hard work you dedicate all of us Subscribers!!!
MANY THANKS .
Karen
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.