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

Three words sum up this recipe: TO-DIE-FOR!!!! So good!!! I sprayed the crockpot with cooking spray, put 1 1/2 large onions, sliced, on bottom of the crock, then added the chicken that I had coated well with kosher salt,coarsely ground pepper and McCormick's 'Grill Mates Montreal Chicken Seasoning'. (Rubbed some of the salt & pepper under the skin of the breast and also sprinkled inside the cavity). Used about 1 or 2 T. Worcestershire Sauce 1/4 c. hickory flavored liquid smoke, 1/4 c. water and then squeezed 1/2 a lemon over top and then stuffed it into the cavity. Cooked on LOW for 12 hours. YUM-O!!! Thanks for this wonderful cooking technique ThatBobbieGirl!! It's a keeper. NOTE: This was not overly "smoky" or bland at all!

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I used six large boneless, skinless chicken breasts that were partially frozen. I poured the 1/4 cup liquid smoke over them as the recipe stated, then I poured about 1/8 cup worcestershire sauce over them. I cooked them on high approximately 3 hours. They were falling apart tender. So simple. ThatBobbieGirl, I thank you for sharing such a simple recipe for a delicious entree.

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This worked out well. I added some chopped onion to the bottom of the crockpot and them rubbed some Famous Daves Chicken seasoning along with poultry seasoning on the outside of the chicken as well as the cavity. I let it cook for seven hours and it was too long, next time I will check at six hours, but didn't make much difference to us, we enjoyed this chicken anyway. Thank you for sharing.

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Great idea! This was so simple and turned out great! I threw some sliced garlic into the pot, and salted/peppered as some others have said to try. Also a good idea to add onion and 1/2 of a lemon. The whole house smelled like yummy smoked chicken. I used the chicken to make enchilladas (thanks to MizzNezz for that recipe) for lunch today. Thanks Bobbie!

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My first recipe ever made from this site and the whole family loved it! After reading reviews I decided to pull the skin from the breast, put two pats of butter and lemon pepper rub underneath. Also put an onion in the cavity with some butter, covered the whole thing with lemon pepper and garlic powder and through a lemon cut up into the pan. Turned out GREAT. I also cooked the last hour in a slow oven to brown. We loved it!

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Perhaps I should have taken time to read more of the 124 reviews! It wasn't exactly what I envisioned, but we were pleased. I did rub the chicken with salt and pepper as some others advised; and at 8 hours the chicken was falling off the bone. Next time -- I'll pull the skin because too much of the smoked flavor was lost when that was removed. July edition: perhaps someone else in the 124 reviews has already tried this but I've not taken the time to read them all. I tried this with a pork loin and it was wonderful! I did add about 1/4 cup of water because the pork loin was so lean.

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Make sure the bird is completely dry before you put in the pot, that made the great deal difference. Great dish.

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I tried. Even with all the extra seasonings and I did a lot, this chicken was dry & bland for me. There was a decent amount of juice and it smelled pretty good, but not sure why it was dry. I always use the same chicken and have never had a problem with this brand being dry so it leads me to believe it somehow had the juices sucked out of it. I had to salvage it by putting it on sandwiches using a lot of toppings to offset the dryness of the chicken. Guess it works for some and not for others.

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oh, perfect! I actually used (not even quite) a pound of boneless, skinless chicken tenders that I had wanted to cook for shredded chicken, but I wanted to try something new. This was the right choice! I seasoned them with Mrs. Dash for chicken, used one tablespoon plus one teaspoon of liquid smoke, a dash of worcestershire, and a bit of water and had them on low in my mini-crock pot for about two hours. It worked wonderfully, thanks for the great idea!

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I only had about an 1/8 cup of liquid smoke and then added 1/8 cup of water. We thought that was perfect. It does make the house smell good while cooking. I seasoned my chicken with a lot of seasoning and thought the smoke gave it just a bit of smoke taste. I cooked mine on high for four hours and it was perfect. We all enjoyed this.

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I can't believe I have not written a review for this recipe before now. Beyond easy to make-comes out perfect every time. I do lightly salt the chicken as well as dust with granulated garlic. I use this "smoked" chicken recipe all winter long for whole meal salads as well as paninis. It's a rockin' recipe!

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I made this for my husband and he thought it was really good in a sandwich! I'm a vegetarian - I just cook the stuff! :) I seasoned it with salt, pepper, garlic powder and Lawry's seasoned salt. Next time they are on sale I may do chicken breasts (with skin and bones, not skinless) because it would give more meat for the effort. For the people who said it smelled up the house - I could smell the cooking a little, but no more so than any crock pot recipe. I think your crock pot may not seal correctly.

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My husband said this was good. Next time I'll add more seasonings, thanks for a different recipe!

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So glad I found this recipe! Very simple and exactly the result I was looking for. Thanks!!

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I read all the other reviews, since a few said it was bland, I added onion to the bottom of the pot and seasoning. The bird is very moist, but bland. Would not do this again. I would opt for more flavor.

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This was great! The family loved it! DH said, "Don't lose that receipe!" I did follow the advise of others...added water and spices that we liked. I also didn't have enough liquid smoke so I just used what I had on hand. It was even better the next day!! Thanks so much for this receipe.

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To much liquid smoke! I would add 2 TBLS to 1/4 cup of water, add some cayenne pepper and then follow directions!

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This was a very interesting recipe. My sons thought the chicken tasted good, but didn't like the texture. I many have cooked it too long. Next time I will try for a shorter time. I believe 10 hours may be too long for our family so I will have to experiment. It was easy though, and I look forward to trying it again. I might find some tips from others reviews when I take the time to read them.

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I have to say this recipe didn't go over really well at my house. I really wanted to to turn out well too! It just wasn't a flavor my family liked that well. Plus it had a very strong smokey flavor in the house all day. I would also like to make the comment that the chicken should be salted, and I NEVER add extra salt to things. I think part of it was that the fryer chicken we got ended up being pretty greasy. I've used fryers before, but they haven't ever really turned out like this. I think the only reason I gave it as many stars as I did was just because it was so easy to throw it together. I used the extra juice to make the rice like someone else commented, but I couldn't even eat any of it...flavor was just too strong.

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