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.
CRAVING MORE RECIPES?
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.
YOU are heads above the rest and I appreciate you and all the hard work you dedicate all of us Subscribers!!!
MANY THANKS .
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!
Can you cook a whole chicken from frozen in the crockpot?
Love the sound of this recipe has me drooling.
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!
This is in the slow cooker now 🙂
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 🙂
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!
I was wondering if I could do this on high for 4 hours instead of low for 8 hours?
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.
Do you put the chicken in the slow cooker frozen? Or thawed?
Could you use this recipe for leg quarters instead of a whole chicken? Would that make a huge difference in the recipe?
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!
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!
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!
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.
I am so excited and hungry….it is in my crockpot now……
I have been wanting to do something different with chicken. Pinned it to try!
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:-)
Where can I get the Ninja Crock Pot?
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!
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!
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
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.
That sounds totally awesome. Can't wait to try it.
Yum! Definitely going to try this when our roads are a little less snow covered and I can get to the store! 🙂
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. 🙂