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My review
Slow Cooker Alabama Pulled BBQ Chicken
9
Cara
"Tender pulled chicken with a southern white sauce. This wonderful pulled chicken has the perfect balance of seasoning with a hint of Alabama BBQ. The sauce is not overly powerful but you can always add more or leave it off and still have a great tasting pulled chicken for sandwiches or plain. I searched and searched for an easy slow cooker pulled chicken recipe that would be similar to a popular BBQ restaurant. I never found one, so here's my own recipe. My family of six loves this. Keep remaining sauce refrigerated until ready to serve. Great to spread on sandwich, lettuce leaf, or drizzle over chicken on plate."
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Ingredients
10 h 10 m servings 364Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Spread onion out in the bottom of a slow cooker. Whisk 3/4 teaspoon salt, 1/2 teaspoon black pepper, paprika, and poultry seasoning together in a small bowl.
- Place garlic cloves inside chicken cavity, brush chicken all over with melted butter, and sprinkle paprika mixture all over chicken. Place chicken, breast-side up, into slow cooker. Pour water into slow cooker and sprinkle liquid smoke over chicken.
- Cook on High for 1 hour. Reduce heat to Low and cook for 8 hours. Remove meat from bones, shred meat with two forks, cut onions in half, and return meat and onions to slow cooker.
- While chicken is cooking, whisk mayonnaise, cider vinegar, white sugar, remaining salt, remaining black pepper, and cayenne pepper together in a bowl until sauce is smooth. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
- Pour 2 to 3 tablespoons sauce over chicken mixture and continue cooking on Low for 1 hour.
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Footnotes
- Cook's Notes:
- If you want the sauce to have more of a kick, you may increase the pepper to 1/2 teaspoon or add horseradish sauce. This is simply melt in your mouth delicious!
- You can make the day before and refrigerate. Then the next morning set crock out in room temp for about an hour then heat on high for about and hour, then turn crock down to warm until ready to serve. You'd probably be able to reheat in oven as well. Great for potlucks or family gatherings!
- Nutrition:
- Nutrition data for this recipe includes the full amount of white sauce ingredients. The actual amount of white sauce consumed will vary.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 2228 Ratings
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Most helpful positive review
4/22/2015
My family definitely enjoyed this, though I cooked the chicken a little differently. I didn't have a whole chicken but I did have 3 bone-in chicken breasts totaling just under 5 lbs. I put the...
Most helpful critical review
10/29/2018
I used a whole chicken and found this to be a lot of work. While eating, I had to watch for bones. Next time, I think I will use chicken breasts instead. And, there was no much taste.
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4/22/2015
My family definitely enjoyed this, though I cooked the chicken a little differently. I didn't have a whole chicken but I did have 3 bone-in chicken breasts totaling just under 5 lbs. I put the...
4/23/2015
I made with chicken breasts.. I dont care for dark meat. I cooked this for 3-4 hours in high.. shredded meat and put back in for an hour. I didnt get much flavor at first, but when I added the s...
6/28/2015
We made this for Super Bowl LI and served it on a hamburger bun with coleslaw. I added a diced hot pepper (poblano) with the garlic to the chicken cavity. I also used yogurt rather than mayo (ju...
9/27/2015
I made this with 2.5 pounds of boneless skinless chicken breast. Cooked it for 3 hours on high, shredded it and then did a couple more hours on low. Made it as written other than that. It is ...
9/26/2015
Oh my goodness this recipe is fabulous!!!!!!!! I used 4 boneless skinless chicken breast for my husband and myself, and it turned out great!! Just amazed at how great the sauce tastes on the chi...
9/14/2015
Very good and something really different. I made as directed and we enjoyed it over vegetable spaghetti. I saved part of the chicken breast to use in a salad for the following nights dinner. ...
8/24/2015
I thought this was very good. I also used chicken pieces, legs, boneless thighs and breast.I cooked mine on high the one hour and on low about three. Shredded the meat and put it back in slow co...
9/21/2015
I followed the recipe exact but I used 3 pounds of chicken breast (the grocery didn't have whole chickens) and I didn't have liquid smoke. This was amazing! I invited my parents over for dinner ...
8/28/2015
I used a mix of boneless skinless breasts and thighs....and I wrapped each chicken around a clove of garlic. I refrigerated the chicken overnight; heated and shred it the next day. I added the ...