“This is an easy whole chicken crock pot recipe. The combination of citrus and BBQ sauce creates and excellent glaze. Mostly a BBQ taste with a hint of citrus. You can fudge this recipe to your taste fairly easily. It is ideal to do the dry rub over night but the 3 hours works pretty well also. ***** Prep time doesn't include "marinade" time”
READY IN:
6hrs 30mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Prep chicken: rinse, take out gizzards and other innards; dry with a paper towel; rub oil on chicken thoroughly.
  2. Put half stick of butter into chicken cavity; fill the rest of the cavity with as much onion, lemon and orange that you can (most likely won't be too much).
  3. Apply dry rub all over chicken; wrap tightly in plastic wrap (two pieces in opposite directions should do the trick); drop into Ziploc bag; refrigerate 3 hours or overnight.
  4. When chicken is ready, slice leftover onion, lemon & orange in thick slices; arrange in the bottom of a crock pot to form a bed.
  5. Pour in chicken broth until it’s just below tops of onions and fruit.
  6. Put chicken on top of onions and citrus; set cook time to high for about 6 hours; chicken broth shouldn’t be touching bottom of the chicken initially.
  7. About 4 hours into the process, remove majority of liquid in the bottom of the crock using a baster; pour half of BBQ sauce on top of chicken.
  8. About 5 hours into the cooking process, baste chicken with juices from the bottom of the crock pot, pour remaining BBQ sauce over chicken.
  9. Baste chicken every 15 minutes with juices in the bottom of the crock.
  10. After 6 hours of cooking, remove chicken from crock and remove meat from bones; drop meat back into crock pot and shred; leave crock on warm and serve.

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