Showing posts with label Chicken Scratch. Show all posts

6/06/13

Crock Pot Pulled Chicken

Name: Crock Pot Pulled Chicken
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 35 min
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

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.

We had company coming over this weekend and I was looking for something easy to fix that I could just set out and let everyone help themselves when they got hungry.

I usually make my Crock Pot Pulled Pork or Crock Pot Carnitas when I'm looking for something like that but I wanted to change things up a bit so I decided to cook a big ol' roasting hen in the slow cooker and see what happened!

What happened is that I found a new favorite recipe!

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.

I served the pulled chicken on buns like barbeque sandwiches and had a few different sauces to choose from. This is a great recipe to make when you want to 'fix it and forget it'.

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.

I'd never had white barbeque sauce before but everybody 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 started with the recipe posted all over the internet for Big Bob Gibson’s White Sauce.

I really liked the taste but thought it was way too thin and runny so I omitted the 1/2 cup of apple juice the original recipe calls for then added a teaspoon of sugar.

HOW TO MAKE ALABAMA WHITE BARBEQUE SAUCE

I'll post the recipe in the card below but at a glance, here are the ingredients for Alabama White Barbeque Sauce:

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

Try these other 'Fix It & Forget It' slow cooker recipes great for feeding a crowd!

Slow Cooker Hawaiian Ham – A super easy crock pot recipe with ham, brown sugar and pineapple. Serve as-is or make Hawaiian Ham Sliders!
Crock Pot Carnitas - Delicious tender, crispy pork carnitas made easy by seasoning a pork roast or Boston butt with Mexican spices, cooking in the slow cooker then getting those famous crispy bits by placing under the broiler.
Crock Pot Pulled Pork - Tender, juicy pork seasoned with a delicious but simple dry rub recipe then cooked to perfection in a slow cooker.

chicken, whole chicken, pulled, shredded, barbeque, barbequed, barbecue, alabama, white barbeque sauce, white bbq sauce, sandwiches, easy, crock pot, slow cooker, best, how to

dinner, supper, slow cooker, crock pot

Author: Mandy Rivers | South Your Mouth

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.

Prep time: 5 MinCook time: 6 HourInactive time: 30 MinTotal time: 6 H & 35 M

Ingredients

Crock Pot Pulled Chicken

1 large chicken
3-4 tablespoons Chicken Scratch (below)
2 small onions, peeled (optional)

Chicken Scratch

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

Alabama White Barbeque Sauce

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

Crock Pot Pulled Chicken:

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).
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), reserving broth for Greasy Rice if desired. Remove skin, bones, etc. then pull/shred the chicken 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.
Chicken 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).
Alabama White Barbeque Sauce: Mix all ingredients together then refrigerate to store up to 2 weeks.

Notes

Use a 6-7 pound roasting hen for this recipe. If using anything smaller, reduce cooking time accordingly.
Use leftovers to make chicken salad, quesadillas, chicken pot pie or anything thing else you can think of!
The rendered broth is FABULOUS to make Greasy Rice with.

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4/22/13

Baked Barbequed Chicken

Home » Main Dishes » Baked Barbequed Chicken

An oven-roasted BBQ chicken recipe for legs, thighs or leg quarters cooked low-and-slow in the oven that tastes like it came right off the grill.

Author: Mandy Rivers | Updated: 5/7/25

When I was growing up (well, even still today), my daddy did all the grilling. And not on any gas grill either. He’s a charcoal man.

When Husband and I got married, one of the first things I did was go out and buy a nice grill. I knew that a gas grill wouldn't be as good as charcoal but considering our busy schedules, I figured we’d use the gas grill more.

I figured wrong. We've hardly touched the thing. You know why? Because Husband is as interested in cooking as I am in hockey.

Baked Barbequed Chicken! An oven-roasted BBQ chicken recipe for legs, thighs or leg quarters cooked low-and-slow in the oven that tastes like it came right off the grill.

I use it some but quite honestly, every time we have a crowd over (which is often) I’m so busy preparing all the other stuff and making sure the kids don’t drown that manning the grill just isn't something that works for me.

Plus, come about July or so, it gets to be about 437 degrees here in South Carolina in the middle of the afternoon and I just ain't interested enough in it to endure a heat stroke.

So I've figured out how to cook just about everything in the oven and one of my favorites is barbequed chicken.

Let me just go on the record now and say that nothing can replace the flavor of good ole coal-grilled barbeque chicken. And, yes, I know that by cooking it in the oven I really can’t call it barbequed. Just work with me here.

It looks, tastes, smells and eats an awful lot like real barbequed chicken. Except it’s EASY and requires no tending to, flipping, sweating, gnat-swatting or IVs to prepare.

HOW TO USE MY CHICKEN SEASONING

Each and every time I cook chicken, I use the same spice blend. I use it so much, I gave it a name: Chicken Scratch. I make big batches of it that I keep in an old plastic garlic powder container (one of those BIG ones from Sam's or Costco).
It's less than 25% salt so you can use it very liberally. I don't find it to be too spicy (neither do the kids) but if you're worried about the heat, reduce the amount of cayenne pepper or substitute with additional black pepper.
The recipe is included in the recipe card below.

NOTES ON COOKING BAKED BBQ CHICKEN

You can use any bone-in, skin-on chicken pieces but dark meat works the best with this low-and-slow cooking method (there’s enough fat and skin to keep the chicken from drying out). Reduce cooking time if using bone-in, skin-on breasts; checking to see if they’re done after about an hour.
If your chicken pieces are on the small side, reduce initial cooking time by 15 minutes.
Use whichever BBQ sauce you like best.
This recipe will not work for boneless chicken breasts.

Recipe for Baked Barbequed Chicken