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1
Prep chicken: rinse, take out gizzards and other innards; dry with a paper towel; rub oil on chicken thoroughly.
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2
Put half stick of butter into chicken cavity; fill the rest of the cavity with as much onion, lemon and orange that you can (most likely won't be too much).
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3
Apply dry rub all over chicken; wrap tightly in plastic wrap (two pieces in opposite directions should do the trick); drop into Ziploc bag; refrigerate 3 hours or overnight.
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4
When chicken is ready, slice leftover onion, lemon & orange in thick slices; arrange in the bottom of a crock pot to form a bed.
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5
Pour in chicken broth until its just below tops of onions and fruit.
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6
Put chicken on top of onions and citrus; set cook time to high for about 6 hours; chicken broth shouldnt be touching bottom of the chicken initially.
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7
About 4 hours into the process, remove majority of liquid in the bottom of the crock using a baster; pour half of BBQ sauce on top of chicken.
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8
About 5 hours into the cooking process, baste chicken with juices from the bottom of the crock pot, pour remaining BBQ sauce over chicken.
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9
Baste chicken every 15 minutes with juices in the bottom of the crock.
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10
After 6 hours of cooking, remove chicken from crock and remove meat from bones; drop meat back into crock pot and shred; leave crock on warm and serve.
