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 heres 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.
Slow Cooker Alabama Pulled BBQ Chicken Ingredients
1 onion, cut into 1/4-inch thick rings
teaspoon salt
teaspoon ground black pepper
teaspoon paprika
teaspoon poultry seasoning
3 cloves garlic
1 (3 pound) whole chicken, skin removed
1 tablespoon melted butter, or as needed
cup water
teaspoon liquid smoke flavoring
cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons white sugar
teaspoon salt
teaspoon ground black pepper
teaspoon cayenne pepper
How to Make Slow Cooker Alabama Pulled BBQ Chicken
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.
Slow Cooker Alabama Pulled BBQ Chicken Nutritions
Calories: 360 calories
Carbohydrate: 4 g
Cholesterol: 96.8 mg
Fat: 25.3 g
Fiber: 0.6 g
Protein: 28.3 g
SaturatedFat: 5.4 g
ServingSize:
Sodium: 575.1 mg
Sugar: 1.5 g
TransFat:
UnsaturatedFat:
Slow Cooker Alabama Pulled BBQ Chicken Reviews
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 (just because the yogurt was close to expiry).The sauce was prepared the night before. I usually substitute beer or wine for water when cooking to enhance and/or add flavour. This recipe doesnt need it
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 sauce.. it was great. Loved the tang of the vinegar
My family definitely enjoyed this, though I cooked the chicken a little differently. I didnt have a whole chicken but I did have 3 bone-in chicken breasts totaling just under 5 lbs. I put the onions in the bottom, added the chicken, topped with the spices, and covered with water on high until the chicken was cooked through and falling off the bone before shredding and tossing with the sauce.
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 delicious This is my First recipe review if that tells you anything
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 cooker for forty-five minutes. I did not add the Sauce because I was not sure my husband would eat it so I made regular sauce also. He ended up eating the Alabama barbecue sauce and liked it.I had leftovers ,and for lunch I heated chicken with sauce, poured over Warmed Tostito Cantina chips, added black olives and Montery jack cheese. Heated until cheese melted. Great nachos
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 chicken recipe.I also used Tricolor Rotini "Ronzoni Garden Delight" to serve the chicken dish on with a side Deli vegetable salad, and garlic bread.I got the idea to use Rotini, and the vegetable salad from one of the other reviewers, thanks As she said, I too had a lot of leftovers probably for 2 more dinners, reheat or to make into another whole other dinner idea. Very easy and cost effective and really yummy What more could you ask for for a great recipe
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. I thinned down the delicious BBQ sauce and used it as a dressing for the salad. I made the BBQ up in the morning, so that it had all day to meld. This made a lot of food for 2 people, and I have enough froze for 2 more meals. A delicious recipe, that I will be making again. I served this with sliced tomatoes and cucumbers.
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 sauce - I went a little more heavy handed on the cayenne in that recipe - and simmered it all over low heat for another hour or so......NUM NUM We gobbled it up as is....but next time were doing pulled bbq chicken open face swiss melts.... :o ......and then really anywhere Id use a shredded pork
Had chicken legs on hand so I used them to make this dish. I didnt use a crock pot, instead put them in a pan and cooked until they fell apart. Tasty Ill make these again
I followed the recipe exact but I used 3 pounds of chicken breast (the grocery didnt have whole chickens) and I didnt have liquid smoke. This was amazing I invited my parents over for dinner and I was a little bummed because I would have liked leftovers. Just kidding, but I cant wait to make it again
This was easy and delicious. The White BBQ sauce was tasty too.I also made pickled red onions for the sandwiches.
Excellent. Made as the recipe was written. Chicken was very moist and tender. I will definitely make this again.
This is a wonderful recipe. Made it for the Superbowl party and everyone really enjoyed it ans spoke well of the flavor I will be making this recipe again. The Sauce was new to all of us and very well received too
This came out pretty good for such a simple recipe. Not your typical BBQ. What really stands out is the sauce. Drizzling some sauce on the chicken afterwards is what gives it most of its flavor. The pulled chicken by itself does taste good it just doesnt have enough flavor on its own to really stand out. I will make again but I might add a bit more spice to kick the flavor up a notch. BTW, I made this with some regular old chicken breasts and it still came out good.
We used three boneless chicken breasts. Cooked on high for 3 hours, the went to low for 4 hours. The chicken and sauce were delicious.
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.
Chicken was very moist. I used four thighs. We didnt care for the sauce, will something on it next time. Also I used smokey paprika.
I guess alabama bbq is just not for us. I followed the recipe exactly except used a whole cut-up chicken, but the flavors just didnt do it for us. The addition of the sauce helped but just didnt pack enough flavor for us.
I made the chicken--cooked it 9 hours on low & it was great. I served it with Sweet Baby Rays barbecue sauce instead of the mayo based sauce in the recipe. Everyone loved it.
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This is insanely good. Changes I did:1. Used about 1.5 pounds of boneless/skinless breast and about 1.5 pounds of boneless/skinless thighs.2. Doubled the dry mix and liquid smoke.3. Doubled the white sauce.4. Slow cooked for 7 hours rather then 8 hoursSuper recipe
Great recipe. family likes it better than pulled pork. I doubled the ingredients for the sauce. easy recipe.
Loved this receipt. I made it with three chicken breasts, added some mushrooms, other than that I changed nothing. I served it on spaghetti squash.
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