Back to Item #88

I just realized the other day that if I don't make a concentrated effort on my 101 List to cook out of my entire cookbook collection, I'll run out of time.

Yes, I have that many cookbooks. And that's after I reduced my collection when we moved overseas.

This recipe comes from a compilation cookbook, Quick Cooking Annual Recipes 2001. I don't use this cookbook often, but I'll never get rid of it because it was a Christmas gift from my now-deceased Uncle John.

Crock Pot Barbeque Chicken

• 1 whole chicken, cut up
• 1 medium onion, sliced
• 1 medium lemon, sliced
• 18 oz barbeque sauce
• 2/3 cup cola

Start with a whole chicken. Frugality note: Did you realize that the price difference between purchasing a whole chicken and purchasing a cut-up fryer is nearly 100%?!? Ridiculous.

Rinse chicken and divide into parts. Depending on your skill in carving, your parts may or may not look like standard chicken pieces! Remove skin. Unless you are unhealthy, then by all means leave the skin on. Place chicken pieces in crock pot.

Cover chicken with onion and lemon slices.

Combine barbeque sauce and cola. {Kansans: note the barbeque sauce brand that I found in our local grocery store!!}

Pour sauce over bird. Cover crock pot. Cook on low 8-10 hours, or until the bird's juices run clear.

The verdict? It's good, but not exactly what we'd call "barbeque chicken." This is more accurately called spicy roasted chicken. Still, it was a good experiment in using the slow cooker, but I think we'll stick with grill-and-baste if we really want a barbeque chicken dinner.