High Protein Recipes

Crock Pot Whole Chicken Recipe

Summer time is coming up and that means one of my favorite seasonal high protein foods barbecue smoked chicken! The big problem with barbecue is in order to make it right you have to slow cook it, and most of us don’t have a smoker or slow cooker in our back yards. This handy dandy recipe give you the sweet sweet taste of juicy slow cooked smoked chicken all with the help of a crock pot instead of a back yard smoker. Best of all, it’s high in protein and contains no added sugar or carbs!

What You’ll Need:

  • 1 whole chicken,¬†4 – 5 pounds
  • 1 onion – quartered
  • 1/4 cup bottled smoke
  • aluminum foil


  • 1/4 cup Chili Powder
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon cumin

Mix the dry rub ingredients together in a small bowl. Alternatively you can use a store bought seasoning. I prefer to make my own so I’ve given you my recipe. Make sure your chicken is cleaned and any excess fat or feathers have been removed. Line your crock pot with aluminum foil leaving enough extra foil hanging outside the pot to fold over and wrap your chicken after the next step. The foil is what allows the chicken to cook slowly but not turn into a soggy mess when it’s done.

Place the chicken in the crock pot and cover every inch of it in the dry rub, including inside the cavity. Place the quartered onion inside the chicken’s cavity, pour in the bottled smoke and wrap the aluminum foil around the chicken to completely enclosing it. Cover with the crock pot lid and turn that bad boy on.

Let the chicken cook on low for 5 – 6 hours or on high for 3 – 4 ¬†hours. Make sure the internal temperature of the chicken reaches at least 175 degrees. When the chicken is done, pull it out of the pot and let it sit for 10 minutes before carving. If all goes according to plan you should have a beautiful golden well seasoned “SMOKED” bird. and remember with crock pots and slow cookers, leave the lid on until you’re almost done, if you looking you ain’t cooking. This recipe can be used with pork loin or brisket also.

Max Saffron is a blogger out of Dallas, Texas. He writes for Dallas Accident Recovery a site dedicated to information on legal, financial and medical issues surrounding automobiles and auto accidents.

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