June 6, 2013

Crock Pot Pulled Chicken

Pulled chicken slow-cooked in a crock pot served with white barbeque sauce.

So, I made some white barbeque sauce this weekend. I’d never had it but everyone I know in Alabama swears by it so I thought I’d give it a shot!

Since I've never even tasted it, I knew I couldn't try to make my own recipe so I used the one everyone referred me to: Big Bob Gibson’s White Sauce.

Though I thought it was a little on the thin side, I really liked the flavor! I'd prefer it to be a little thicker and when I make it again will prolly change up the recipe a bit.

We served this crock pot pulled chicken on buns like barbeque sandwiches and had a few different sauces to choose from. This is a great recipe to make when company's coming. You can throw the shredded chicken back into the crock pot, pour a little of the cooking liquid over it to keep it moist and have supper on stand-by.

Crock Pot Pulled Chicken
1 6-7 pound chicken
3-4 tablespoons Chicken Scratch seasoning
2 small onions, peeled (optional)

Wash chicken and pat dry with paper towels. Season 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) and cook 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.

Remove chicken from crock pot (using whatever utensils needed as it will literally pull apart when you remove it – I used tongs and a big slotted spoon) , reserving broth for Greasy Rice if desired. Remove skin, bones, etc. from chicken and pull/shred into bite-sized pieces with two forks.

Serve on buns with barbeque sauce to make Pulled Chicken Sandwiches or serve as-is with barbeque sauce on the side if desired.

Use leftovers to make chicken salad, quesadillas, chicken pot pie or anything thing else you can think of!

Chicken Scratch
This is a seasoning mix I came up with years ago that I use each and every time I cook chicken. For more recipes using Chicken Scratch, click here.
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

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!)

*if you prefer a Southwest vibe, use chili powder instead



  1. I love your comment ...

  2. The white sauce recipe I got from my mom tastes like Bob Gibsons but gets fairly thick after it sets up in the fridge. But the bob gibsons white sauce you can get in the bottle at walmart is super thin.

  3. Have you ever tried pulled chicken sandwiches on homemade rolls?? TO DIE FOR. I have a bread maker so it is easy to make them so I ALWAYS make LARGE rolls to put the chicken on. I've never heard of White BBQ sauce. Guess I will have to give it a try!

    1. Girl, I can't even make biscuits and you talking to me about homemade rolls?! I WISH!!! That sounds divine! I might have to splurge and get the ones at the bakery! Try the white sauce! It was good! I'd like to baste with it... I bet that's where the magic's at!

    2. Just saw your reply! Even my husband who can't cook ANYTHING can make rolls with the bread maker...you can do it! You could also purchase the Rhodes rolls from the freezer section and double them or even triple them up to make giant rolls. I'm telling you...they are AMAZING with bbq chicken!!

  4. About how many would this size chicken feed? Thanks!

    1. Oh, Lord.... ummm... let's see... we probably made a dozen sandwiches and then I made chicken salad with the leftovers. And I mean, I made a MESS of chicken salad too... we got 8-10 sandwiches out of that. Does any of that drivel help??

  5. OH MY GOODNESS GIRL! This method of chicken cooking has totally restored my faith in crock pot chicken dishes. Dry, bland, stringy, etc. was all I ever seemed to get from the recipes I tried. THIS ONE IS AMAZING! I have made it at least a dozen times in the past couple of months and have used the meat for sandwiches, salad (your chicken salad is divine too!) and casseroles. THANK YOU! Keep up the awesome work!

  6. White sauce at THE Bob Gibson's is also thin, but I have grown to LOVE it!

    Rebecca in Alabama


Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy