Ridiculously easy, super tender, and juicy Slow Cooker Barbecue Chicken and Veggies! This delicious recipe is loaded with sweet and tangy barbecued goodness – and no need to start the grill! A whole chicken basted with butter and Sweet Baby Ray’s BBQ Sauce is roasted in the crock pot with zucchini and squash slices to fall off-the-bone perfection! Just four basic ingredients and almost no prep work – you’ll love this one!
Too-good-to-be-true Slow Cooker Barbecue Chicken and Veggies – a savory, healthy, “set it and forget it” meal your family will love!
A Succulent Supper for All Seasons!
Crockpot BBQ Chicken and Veggies gives you that rich, smoky “fresh off the grill” flavor on the coldest days of winter…but it’s also a quick and easy recipe for the hottest, lazy days of summer when you don’t want to heat your kitchen! Win!
This barbecue chicken recipe is also low-carb, packed with protein, and loaded with vegetables, so you will feel great about serving it to your family!
Other Recipes to Serve with BBQ Chicken & Vegetables
- Air Fryer Baked Potatoes with warm melted butter, cheese, bacon are the perfect BBQ chicken side dish!
- Sweet Potato Rolls – soft, fluffy rolls that practically melt in your mouth!
Ingredients
Chicken: A whole chicken (thawed) works great in the crock pot, making this recipe SO easy!
Veggies: For this meal, we use slices of zucchini and squash. They cook up to the perfect texture and are absolutely delicious with the barbecued chicken!
Sauce: Sweet Baby Ray’s BBQ Sauce is our favorite – but you can use whatever barbecue sauce you like!
Baste: Butter, salt & pepper are all you need – we’re keeping this one simple!
How to Make Crock Pot Chicken and Veggies
STEP ONE: Trust me here: Place 5 scrunched-up balls of aluminum foil into the bottom of a 6-quart slow cooker. If there are any extras inside the chicken, remove them and discard or save them for making broth. Place the chicken on top of the foil balls (this keeps the chicken from soaking in its own drippings and getting mushy).
STEP TWO: Brush the butter all over the chicken and sprinkle with salt & pepper.
STEP THREE: Brush 1/2 cup of barbecue sauce over the chicken. Cover and cook on LOW for 4.5 hours, and do not open the lid once closed.
STEP FOUR: Once the chicken has cooked for 4.5 hours, slice the squash into large, bite-sized pieces. Open the crock pot and toss the slices all around the chicken. Close the lid and cook for 1.5 hours on HIGH.
STEP FIVE: Remove the chicken from the slow cooker and transfer it to a platter. Brush it with the remainder of the BBQ sauce. Top with the squash slices and serve!
Tips for Success
- Individual cuts of poultry work just as well! So, if your family is an “all dark meat” bunch, just toss in the thighs and drumsticks!
- Marinate overnight in a salted lemon juice and vinegar marinade for an extra-tender chicken.
- For maximum juiciness, allow the chicken to “rest” for 10-15 minutes after removing from the slow cooker before slicing.
- Chicken should reach an internal temperature of 165 F to be safe to eat.
- Use YOUR favorite BBQ sauce or make a homemade version!
- Shred the leftover chicken, add a bit more BBQ sauce, and freeze! Whenever you need it, you’ll have shredded barbecued chicken for sandwiches, BBQ pizza, quesadillas, party dip, etc.!
How Long Does it Take to Cook Chicken in a Crock Pot?
The absolute best way to cook chicken is on low for the shortest possible time to reach an internal temp of 165 F. This ensures that your poultry turns out juicy, tender, and mouthwateringly yummy! In a slow cooker, a whole chicken should cook on low in 4 to 5 hours. (If you’re new to crock pot cooking, try just chicken thighs and cook for 3-4 hours on low. Their higher fat content makes them less likely to dry out if you overcook.)
Position a whole chicken breast side down to allow gravity to keep the juices in the meatiest part of the bird. Always check the thickest part of the meat with an internal thermometer before serving.
How Long Will BBQ Chicken Keep?
Leftover BBQ will keep in the refrigerator for up to 4 days if stored in an airtight container. If you plan to freeze it, double-wrap the meat in plastic wrap and foil. This will keep for up to 3 months. Let thaw in the fridge overnight before reheating over medium-low heat on the stovetop or microwave.
Other Spectacular Slow-Cooker Supper Recipes
- Slow Cooker Pizza Sloppy Joes
- Slow Cooker Poached Salmon
- Slow Cooker Crispy Carnitas
- Slow Cooker Italian Pepperoncini Beef
- Slow Cooker Pumpkin Chili
- Slow Cooker Pineapple Teriyaki Chicken
*This post originally posted on 08/13/2015.
Equipment
Ingredients
Instructions
- Place 5 foil balls into the bottom of a 6-quart slow cooker. Remove anything from the inside of the chicken (like the neck, etc.) and discard. Place the chicken on top of the foil balls. Brush the butter onto the chicken, sprinkle with the salt and pepper.
- Brush 1/2 cup of BBQ sauce on the chicken.
- Cover and cook on LOW for 4.5 hours. Don't open the lid while the chicken is cooking.
- After the chicken has cooked for 4.5 hours, open the lid and add the sliced zucchini and squash and cook for 1.5 hours longer on HIGH. (I do this part on HIGH because heat escapes when I open the lid to put in the veggies).
- Brush the chicken with the other 1/2 cup BBQ sauce.
- Transfer the chicken to a cutting board and cut it ino sections (breast and wing & thigh and leg). Server warm with veggies and sprinkle with chopped parsley if desired.
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