Slow Cooker Alabama Pulled BBQ Chicken

This whole bbq chicken in a crock pot is covered in a Southern white sauce. It has the perfect balance of seasoning with a hint of Alabama BBQ. I 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. Great to spread on a sandwich, lettuce leaf, or drizzled over chicken on a plate.

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Prep Time 10

Cook Time 10

Total Time 11 10

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 3402.5 kcal

Equipment

1 Slow Cooker
2 Mixing Bowls One small for spices, one for sauce.
1 Whisk
2 Forks For shredding chicken.
1 Chef's Knife and Cutting Board For onion and garlic prep.

Ingredients

Main

1 onion cut into 1/4-inch thick rings
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon poultry seasoning
3 cloves garlic
1 3 pound whole chicken, skin removed
1 tablespoon melted butter or as needed
½ cup water
½ teaspoon liquid smoke flavoring
¾ cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Instructions

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.

Notes

1. For a richer, more complex flavor, consider searing the chicken skin-on in a hot pan before removing the skin and transferring to the slow cooker. This adds depth even if the skin is discarded.2. The Alabama white sauce benefits greatly from chilling; this allows the flavors to fully meld. Adjust the cayenne pepper to your preferred level of heat and ensure a good quality mayonnaise for the best texture and taste.3. Ensure the chicken is fall-off-the-bone tender before shredding. If it resists, give it more time on low. The liquid smoke is crucial for that classic BBQ aroma, but use sparingly to avoid an artificial taste.