Go Back
–+ servings
square image of slow cooker barbecue chicken and veggies in the crockpot
Print Pin
5 from 1 vote

Slow Cooker Barbecue Chicken and Veggies

Too-good-to-be-true Slow Cooker Barbecue Chicken and Veggies - a savory, healthy, “set it and forget it” recipe your family will love!
Course Main Dish
Cuisine American
Keyword crock pot bbq chicken, slow cooker barbecue chicken
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Calories 720kcal
Author Sarah Olson

Equipment

Ingredients

  • 4.5 pound whole chicken thawed (1 chicken)
  • 2 tablespoons butter melted
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup Sweet Baby Rays BBQ sauce divided
  • 2 small zucchini halved and sliced
  • 2 small yellow squash halved and sliced
  • Fresh parsley chopped, for garnish

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.

Nutrition

Calories: 720kcal | Carbohydrates: 33g | Protein: 48g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 199mg | Sodium: 1104mg | Potassium: 941mg | Fiber: 2g | Sugar: 27g | Vitamin A: 915IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 3mg