Slow Smoked Barbecue Chicken Recipes

SLOW COOKER BARBEQUE CHICKEN

Steps:

• Put chicken breast halves in a slow cooker.
• Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
• Cook on Low for 4 to 6 hours.

SLOW COOKER BARBECUE CHICKEN BREAST

Steps:

• Season chicken breasts with salt and pepper on all sides. Place in slow cooker and pour 1/4 cup barbecue sauce and vinegar on top.
• Cook on Low for 3 hours.
• Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl.
• Pour out all the liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture.
• Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ZESTY SLOW COOKER CHICKEN BARBECUE

Steps:

• Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

SLOW-SMOKED BARBECUE CHICKEN

Steps:

• First, make the dry rub:
• Combine all the ingredients except for the chicken in a resealable container, cover tightly, and shake well to combine. (Dry rub can be stored, covered, in a cool, dry place for up to 2 months.)
• If brining:
• In a stockpot, bring 1 gallon water and 1 cup dry rub to a boil, stirring until the sugar and salt are dissolved. Let the brine cool to room temperature, then transfer to a nonreactive container and refrigerate until chilled. Add the chicken to the cold brine and refrigerate for 4 to 8 hours.
• Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels, and place on the wire rack. Discard the brine. Refrigerate for 6 hours.
• If using the dry rub instead of brining:
• Put the chicken on a rimmed baking sheet and coat the chicken lightly all over with 1/2 cup dry rub (you may not need all of the rub) and set aside.
• Prep your kettle grill:
• Remove any ash and debris if the smoker has been previously used and clean the grates. Fill a chimney starter about halfway with hardwood charcoal. Loosely crumple a couple of pieces of newspaper and drizzle or spray them with vegetable oil (this helps the paper burn longer and speeds up the charcoal-lighting process). Stuff the paper into the chimney's lower chamber place the chimney on the smoker's top grate, and light it. Let the charcoal burn until the coals are glowing red and coated in gray ash, about 15 minutes. Put on a pair of heavy-duty fireproof gloves and carefully dump the charcoal into one side of the grill-over the bottom air vent if your grill has one-leaving the other half free of coals. Place a disposable aluminum tray on the other side to use as a drip pan.
• Place a few hardwood chunks or a foil packet of wood chips over the coals. Add the top grate and put your meat over the drip pan. Cover the grill, placing the air vents in the lid over the meat. Open both vents about halfway.
• Place the chicken in the smoker and smoke, maintaining a smoker temperature of between 200° and 225°F, replenishing the wood chunks or chips as needed, until an instant-read thermometer inserted into the center of a leg registers 165°F, 3 to 5 hours. Transfer the chicken to a cutting board and let rest for 10 minutes.
• At this point, you can cut the chicken into quarters or tear the meat into shreds to make pulled chicken. Or, if you want extra-crispy skin, you can briefly roast the chicken in a 450°F oven, or prepare a grill with hot and cool sides, put the chicken over the cool side, cover the grill, and cook for 5 to 10 minutes.

SLOW COOKER BBQ CHICKEN DRUMSTICKS

Steps:

• Mix ketchup, onion, brown sugar, garlic, vegetable oil, Worcestershire sauce, liquid smoke, salt, and pepper together in a bowl.
• Place chicken drumsticks in a slow cooker and drizzle sauce over top. Cook on High for 3 hours.
• When the 3 hours are almost up, preheat the oven to 400 degrees F (200 degrees C).
• Transfer chicken and sauce to a 9x13-inch baking dish.
• Cook in the preheated oven until no longer pink at the bone, the juices run clear, and the skin is browned, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SLOW COOKER BBQ PULLED CHICKEN

Steps:

• Spray a slow cooker with nonstick spray.
• Season chicken with smoked paprika, seasoning salt, barbecue seasoning, and pepper; place in the slow cooker.
• Mix barbecue sauce, Worcestershire sauce, and liquid smoke together in a small bowl. Pour over chicken, making sure chicken is completely covered.
• Cover and cook until meat can be shredded with a fork, about 6 hours on Low or 4 hours on High.
• Remove chicken and pull. Return to the cooker and mix well with the barbecue sauce.
• Let sit 5 to 10 minutes before serving.

SLOW-COOKER BBQ CHICKEN

Steps:

• Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.