Slow Cooker BBQ Chicken for Man Food Mondays


The rub

Salt brine


  1. Thaw the chicken. You can thaw it in a salt brine in the refrigerator if you want to. I brine chicken so that it stays moist while cooking, this works no matter which cooking method you use.
  2. Put together your dry rub and Store it in a air tight container until you are ready to use it.
  3. After the chicken is thawed take it out of the brine and pat it dry, place it back in the refrigerator for about 2 hours to finish drying out.
  4. Cut up the onion and place it in the bottom of the slow cooker.
  5. Dry rub the chicken and make sure you get some inside the cavity.
  6. Place the chicken on top of the onions and dust the top of the chicken with the garlic powder.
  7. Set your Slow cooker on low and cook for 8 hours or set on high for 6 hours. Cook until the internal temp of the chicken is above 165°.
  8. Transfer the chicken to a large platter or bowl, remove the skin and separate the meat from the bones discard those . If you have an over abundance of chicken stock in the slow cooker remove at least 1/2 and discard it as well. Return the meat to the slow cooker.
  9. Add in the BBQ sauce of your choice a little at a time and mix in, try not to let it be too wet.
  10. Set on low and allow it to cook for another 30 minutes.
  11. Serve with or without buns.

Courses Entree

Recipe by From Calculu∫ to Cupcake∫ at