That’s right! Imagine freeing yourself of the stress of cooking dinner this evening by just throwing together a No-Fuss Whole Chicken at the beginning of the day! By the time you get home, the juicy, savory, beautifully seasoned chicken will be ready to be brushed with a homemade smoky, tangy, sweet-and-sticky barbeque sauce. No-Fuss Whole Chicken is a new way to make the most of your slow cooker and enjoy the rich, tender flavors of chicken without breaking a sweat! Today is going to be a good day! No, it will be a great day!

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For the chicken:

  • 2 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons freshly ground pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 (4-5-pound) whole chicken, giblets removed and excess fat trimmed

For the barbeque sauce:

  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons yellow mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground pepper


Step 1 –Coat the inside of a 6-quart slow cooker with cooking spray.

Step 2 –Place 3-4 canning jar lid bands, without the flat metal rounds, in the bottom of the slow cooker.

Step 3 –Combine the paprika, 1 1/2 teaspoons of the garlic powder, 1 1/2 teaspoons of the ground pepper, 1 teaspoon of the salt, the coriander, and the cumin in a small bowl.

Step 4 –Dry the chicken well and turn it upside down.

Step 5 –Cut a 1-inch-long slit in the chicken skin between the thigh and the backbone on each side.

Also Read:  Maple Chicken Breasts

Step 6 –Rub the spice mixture all over the chicken, making sure both sides are evenly coated.

Step 7 –Place the chicken in the slow cooker on top of the lid bands.

Step 8 –Cover and cook on low heat until the chicken is tender and it reaches an internal temperature of 165 degrees F, about 7 hours.

Step 9 –Combine the ketchup, the apple cider vinegar, the brown sugar, the mustard, the remaining salt, the chili powder, the onion powder, the remaining garlic powder, the cayenne, and the remaining pepper in a medium-sized microwave-safe bowl.

Step 10 –Microwave the sauce mixture, stirring until the sugar and the spices are dissolved and the sauce is thickened, about 4 minutes.

Step 11 –Let the sauce cool completely.

Step 12 –Remove the lid from the slow cooker and brush the chicken with the barbeque sauce.

Step 13 –Let the chicken rest for 10 minutes.

Step 14 –Carefully transfer the chicken to a platter.

Step 15 –Serve with any remaining barbeque sauce on the side.