Slow Cooker Alabama Pulled Bbq Chicken Food

SLOW COOKER ALABAMA PULLED BBQ CHICKEN

Steps:

• 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.

PULLED BBQ CHICKEN - SLOW COOKER

Steps:

• Place chicken in slow cooker.
• In a separate bowl, mix bbq sauce, italian dressing, brown sugar, and worchestersire sauce. Pour over chicken.
• Cover and cook 3-4 hrs on high or 6-8hrs on low.
• Open crockpot and pull chicken breasts apart using 2 forks. Chicken should shred easily.
• Serve!

SLOW COOKER BARBECUE PULLED CHICKEN

Steps:

• Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth.
• Add chicken, onion and garlic; stir to combine.
• Put the lid on and cook on low until the chicken can be pulled apart, about 5 1/2 hours.
• Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

SLOW COOKER PULLED CHICKEN

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.