Friday, April 24, 2009

Crock-Pot BBQ Chicken

This is one of our favorite fall back meals.

1 Whole Fryer Chicken (thawed)

BBQ Rub ~
1/3 cup kosher salt
1/3 cup sugar
* You want to have equal amounts of kosher salt & sugar to create your rub. Everything else is up to you. This is what I normally use, but we like our food to be extra spicy.
2 Tbsp ground chili powder
1 Tbsp ground garlic
1/2 Tbsp ground cumin
2-3 tsp cayenne pepper
Mix together.

Clean, rinse, & dry chicken inside & out. I also pull all the skin off & throw it away, but if you like it you can leave it. It just gets all soggy & gross in the crock-pot but you can throw it under a broiler right before serving to crisp it up.
Rub the chicken inside & out with your rub.
Cook in a crock-pot on Low for 6-8 hours or on High for 4-5 hours. You'll know it's done when the meat starts to fall off the bone.


Vickie said...

Could I use individual parts of chicken rather than a whole fryer?

Foutz Family said...

You could use individual parts... you probably won't need as much rub & the cooking time would be different.

Or you could make extra rub & add tomato paste & vinegar to make your own BBQ sauce.