Crock Pot Pulled Chicken

Tender perfectly seasoned chicken made in a slow cooker then pulled or shredded for barbeque chicken sandwiches plus a recipe for Alabama White Barbeque Sauce.

📝 Ingredients

• 1 large chicken
• 3-4 tablespoons Chicken Scratch (below)
• 2 small onions, peeled (optional)
• 3 tablespoons salt
• 3 tablespoons paprika
• 3 tablespoons garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon white pepper
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 cups mayonnaise
• 1 cup white vinegar
• 2 teaspoons prepared horseradish
• 2 teaspoons ground black pepper
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sugar

👨‍🍳 Instructions

1. 1Season chicken all over with Chicken Scratch seasoning. Stuff the onions inside of the chicken, if using. Place chicken in a crock pot (without any water - it will produce its own cooking liquid).
2. 2Cook on low for 8-10 hours or on high for 5-6 hours. Turn crock pot off and allow chicken to rest for 30-45 minutes, covered.
3. 3Remove chicken from crock pot (using whatever utensils needed as it will literally pull apart when you remove it), reserving broth for Greasy Rice if desired. Remove skin, bones, etc. then pull/shred the chicken into bite-sized pieces with two forks.
4. 4Serve on buns with barbeque sauce to make Pulled Chicken Sandwiches or serve as-is with barbeque sauce on the side if desired.
5. 5Chicken Scratch: Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out).
6. 6Alabama White Barbeque Sauce: Mix all ingredients together then refrigerate to store up to 2 weeks.