Best Smoked Chicken In The Crock Pot Recipes

TURN YOUR CROCK POT INTO A SMOKEHOUSE CHICKEN (SMOKED CHICKEN)

Turn Your Crock Pot Into a Smokehouse Chicken (Smoked Chicken) image

Since so many people have said this is bland: This is more of a cooking method than a full RECIPE. Season the chicken as desired, use barbecue or soy sauce or what have you. The idea is that you can get "SMOKED CHICKEN" flavor with just your crockpot. If it turns out BLAND, then I guess you should have used some more seasoning.

Provided by ThatBobbieGirl

Categories Chicken

Time 10h10m

Yield 1 smoked chicken

Number Of Ingredients 2

Ingredients

1 whole chicken
1/4 cup liquid smoke

Steps:

Rinse chicken inside and out, and pat dry.
Season as desired.
Place in crock pot, breast side down.
Pour liquid smoke over top or just add along the side, if desired.
Cover and cook on low until done. Use the instruction book for your cooker to know how long to cook a chicken. Some crock pots cook faster than others, even on low.

Nutrition Facts : Calories 2885.8, Fat 211.8, SaturatedFat 60.5, Cholesterol 975.3, Sodium 908.5, Protein 229

SMOKED CHICKEN IN THE CROCK POT

Smoked Chicken in the Crock Pot image

Make and share this Smoked Chicken in the Crock Pot recipe from Food.com.

Provided by Chefella

Categories Chicken

Time 7h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 chicken breast halves
1 teaspoon allspice
1 tablespoon fresh ground black pepper
salt and red pepper, to taste
1 medium onion
1 (6 ounce) bottle liquid smoke

Steps:

Thaw chicken, if frozen. Rub breasts with allspice, pepper, and salt and place in fridge for several hours or overnight.
In the morning, spray crock pot bowl with non-stick spray. Slice onion into rings and place in bottom of crock pot.
Lay chicken breasts on top of rings, and pour liquid smoke over. Cook on low for 7-8 hours.
Pour off liquid (can save for gravy, etc), scoop out onions (if desired), and "pull" or shred chicken with two forks (if desired). Tasty with a spicy BBQ sauce and buns!

SLOW COOKER BBQ PULLED CHICKEN

Slow Cooker BBQ Pulled Chicken image

This is a delicious, smoky, slow cooker dish that is easy to make, and it doesn't require a BBQ grill or smoker. My husband and I love this dish and enjoy it on freshly baked or toasted onion rolls but really any bun is fine. I serve it with fries and sometimes coleslaw. Enjoy.

Provided by Tanja A

Categories Slow Cooker Chicken Main Dishes

Time 4h25m

Yield 6

Number Of Ingredients 9

Ingredients

nonstick cooking spray
3 large skinless, boneless chicken breast halves
2 teaspoons smoked paprika
¼ teaspoon seasoning salt, or to taste
¼ teaspoon barbeque seasoning, or to taste
ground black pepper to taste
1 (18 ounce) bottle barbeque sauce
¼ cup Worcestershire sauce
1 teaspoon mesquite-flavored liquid smoke

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.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 33.1 g, Cholesterol 65.9 mg, Fat 1.8 g, Fiber 0.7 g, Protein 26.3 g, SaturatedFat 0.4 g, Sodium 1201.6 mg

SLOW-COOKER SMOKED CHICKEN AND SHRIMP GUMBO

Slow-Cooker Smoked Chicken and Shrimp Gumbo image

"File, a classic gumbo seasoning, gives this dish authentic flavor," says Eddie.

Provided by Eddie Jackson

Categories main-dish

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter
1 tablespoon liquid smoke
1/2 cup all-purpose flour
1 medium white onion, finely chopped
1 green bell pepper, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 1/4 pounds skinless, bone-in chicken thighs, trimmed of excess fat
6 cups low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon file powder (gumbo seasoning, such as Zatarain's)
1 1/2 pounds medium shell-on shrimp
Cooked white rice and sliced scallions, for serving
Cooked white rice and sliced scallions, for serving
Hot sauce, for serving

Steps:

Slowly melt the butter with the liquid smoke in a saucepan over medium heat, then gradually whisk in the flour. Cook, whisking continuously, until the color is a light chocolate brown, 10 to 15 minutes. Pour the roux into a 6- to 7-quart slow cooker.
Toss the onion, bell pepper, celery and garlic in the slow cooker, then arrange the chicken on top. Sprinkle with the Cajun seasoning and file powder. Add the chicken broth, cover and cook on low, about 6 hours.
Transfer the chicken to a cutting board. Shred the meat, discarding the bones, then return the meat to the slow cooker.
Add the shrimp, cover and cook until they turn pink, about 8 minutes.
Serve over rice; top with the scallions and hot sauce.