Crock Pot Whole BBQ Chicken

This Crock Pot Whole BBQ Chicken is a perfect setitandforgetit meal that delivers tender, juicy chicken loaded with smoky barbecue flavor. Cooking the chicken low and slow allows the BBQ rub and sauce to seep deep into the meat, making every bite flavorful without constant attention. It’s an easy way to enjoy homemade barbecue chicken without firing up the grill.

I first made this recipe on a chilly weekend and loved how the house filled with the smell of barbecue without me having to babysit a grill. Now it’s a go to on busy weeks when I want comfort food with almost no effort.

Ingredients

• Whole roaster chicken: make sure to remove any giblets from inside the cavity for even cooking and better flavor
• BBQ chicken dry rub: this adds the signature smoky, spicy flavor choose your favorite brand or use a homemade version for a personalized touch
• Small onion: sliced to create a flavor base at the bottom of the slow cooker which keeps the chicken from sticking and adds a subtle sweetness
• Your favorite BBQ sauce: for coating after cooking this adds moisture and a tangy glaze that caramelizes slightly during the final 15 minutes of cooking

Instructions

Sauté the Aromatics:

Slice a small onion thinly and spread it across the bottom of a 6 to 8 quart oval slow cooker. This will act as a cushion for the chicken and add layers of flavor that infuse during cooking.

Prepare the Chicken:

Take the whole chicken out of the package and remove any gizzards or bags from inside the cavity. Pat the chicken thoroughly dry both inside and out using paper towels drying helps the rub stick better and promotes even cooking.

Season Generously:

Sprinkle 1 to 2 packets of BBQ chicken dry rub all over the exterior of the chicken. Make sure to get some of the seasoning inside the cavity for full flavor penetration. Rub the seasoning in well to coat every part of the bird.

Place the Chicken in the Slow Cooker:

Nestle the chicken breastside down over the bed of sliced onions in the slow cooker. Positioning the chicken breastside down keeps the white meat juicy while cooking low and slow.

Cook Low and Slow:

Cover the slow cooker and cook on the low setting for approximately 8 hours. This long gentle cooking time breaks down the collagen and results in tender meat that falls off the bone.

Add the BBQ Sauce:

After cooking carefully pour half a bottle of your favorite BBQ sauce over the chicken spreading it well across all sides. Replace the lid and let it cook on low for an additional 15 minutes to allow the sauce to meld with the chicken.

Serve:

Serve the chicken right out of the slow cooker with the remaining BBQ sauce on the side for dipping. Since the chicken is very tender be gentle when removing it to keep the meat intact.

I love that the onion bed keeps the chicken elevated and prevents it from sitting directly in fat. One of my favorite memories is when my family gathered around for this meal on a rainy Sunday afternoon sharing laughs and seconds of chicken fresh off the slow cooker.

Ingredient substitutions

If you do not have a whole chicken you can use bone in chicken pieces but adjust cooking time and verify doneness with a meat thermometer. If you want a bit of heat add cayenne pepper to your dry rub or stir some hot sauce into the BBQ sauce. For a gluten free option choose a BBQ sauce and dry rub that specifically label gluten free. If fresh onions are unavailable try dried onion flakes sprinkled on the bottom of the slow cooker.

Storage tips

Store leftover chicken in an airtight container in the refrigerator for up to four days. Leftover chicken can also be frozen for up to three months in freezer safe containers. Reheat gently in the oven or microwave to retain moisture adding a splash of water or leftover BBQ sauce helps keep the meat juicy.

Serving suggestions

Serve with classic barbecue sides such as coleslaw cornbread baked beans or roasted vegetables. Shred the leftover chicken to make BBQ chicken sandwiches or tacos for delicious next day meals. Pair with a fresh green salad and a vinegar based dressing to cut through the richness of the BBQ sauce.

Enjoy this tender Crock Pot BBQ chicken with your favorite sides. It makes weeknight dinners effortless and crowd pleasing.

Common Recipe Questions

→ Can I make my own BBQ dry rub?

Yes, combine garlic powder, red pepper flakes, smoked paprika, black pepper, mustard powder, salt, and brown sugar to create a flavorful dry rub.

→ How do I remove the chicken for serving?

The chicken will be very tender; carefully pick it up directly from the slow cooker or use tongs to lift the whole bird before portioning.

→ Can I cook the chicken on high instead of low?

Cooking on high is possible but may result in less tender meat compared to the slow and low method.

→ Is it okay to use cut-up chicken pieces instead of whole chicken?

Yes, but ensure the pieces reach an internal temperature of 165°F for safe and fully cooked meat.

→ Can I use frozen chicken directly in the slow cooker?

It's best to thaw the chicken in the refrigerator first to ensure even cooking and food safety.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.