One 4- to 5-pound whole chicken, giblets removed, excess fat trimmed
Barbecue Sauce-
1 cup ketchup
1/4 cup apple cider vinegar
1/2 cup packed light brown sugar
2 tablespoons yellow mustard
1 teaspoon kosher salt
1 teaspoon chili powder, 1 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon freshly ground pepper
Instructions
Coat the insert of a 6-quart slow cooker with
cooking spray and place 3 to 4 canning jar lid
bands (without the flat metal rounds) in the
bottom. Combine the paprika, garlic powder,
pepper, salt, coriander and cumin in a small bowl.
Dry the chicken well and turn it upside down.
Cut a 1-inch-long slit in the skin between the
thigh and the backbone on each side. Rub the
spice mixture all over the chicken, making sure
both sides are evenly coated, and place the
chicken in the slow cooker on top of the lid
bands. Cover and cook on low until the chicken
is tender and cooked through, about 7 hours.
Meanwhile, make the barbecue sauce- Combine the
ketchup, vinegar, brown sugar, mustard, salt,
chili powder, onion powder, garlic powder,
cayenne and pepper in a medium microwave-safe
bowl and microwave for 4 minutes, stirring once
halfway through, until the sugar and spices are
dissolved and the sauce is thickened. Let cool
completely.
When the chicken is ready, remove the lid from
the slow cooker and brush the chicken with
barbecue sauce to cover well and let it rest
for 10 minutes. Carefully lift the chicken from
the slow cooker by putting tongs into the
cavity, and sliding a spatula underneath and
transfer it to a platter. Serve additional
barbecue sauce on the side.
Originally Submitted
3/1/2017
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