Breaking down a whole chicken can seem intimidating, but that's where a Crock-Pot can come in handy. This technique makes it easy to prepare, and the recipes for barbecue sauce and coleslaw are winners as well!
Slow-cooked barbecue chicken
Makes 6 servings
- 2 teaspoons salt
- 1-1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (3 to 3-1/2 pounds) cut-up whole chicken
- 2/3 cup cola soft drink
- 1/3 cup ketchup
- 1/4 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 lemon, sliced
- Stir together salt and spices in a small bowl and sprinkle over chicken.
- Place chicken in a single layer in a lightly greased 6-quart slow cooker.
- Whisk together cola soft drink, ketchup, brown sugar and vinegar in a small bowl.
- Slowly pour mixture between chicken pieces and place lemon slices in a single layer on top of chicken.
- Cover and cook on high for 5 hours (or on low 6-1/2 to 7-1/2 hours) or until done.
- Transfer chicken pieces (removing bones, if needed) to a serving platter, and discard lemon slices.
- Skim fat from pan juices in slow cooker.
- Pour pan juices over chicken, and serve immediately.
Onion and herb coleslaw
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 1 teaspoon onion-and-herb seasoning blend
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 (16 ounce) package shredded coleslaw mix
- Whisk together mayonnaise, buttermilk, seasoning blend, salt and pepper until well blended.
- Pour mixture over coleslaw mix and toss well.
- Chill until ready to serve.