Slow Cooker Barbecue Chicken with Biscuits

For a delicious twist on a Southern classic, use this chicken to make chicken salad.

Slow Cooker Barbecue Chicken with Biscuits
Yields: 5 cups
  • 1 (3½-pound) whole chicken
  • 3 tablespoons vegetable oil, divided
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon natural hickory liquid smoke
  • 1 ½ teaspoons smoked paprika
  • Alabama White Sauce (recipe follows), biscuits, and dill pickles, to serve
  1. Spray a 6-quart slow cooker with cooking spray.
  2. Using kitchen scissors, remove backbone from chicken; discard skin. Cut chicken into quarters.
  3. In a large cast-iron skillet, heat 
1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook, turning occasionally, until browned, about 6 minutes.
  4. In a small bowl, stir together liquid smoke, paprika, and remaining 
2 tablespoons oil; brush over chicken. Place chicken in slow cooker. Cover and cook until a meat thermometer inserted in thickest portion registers 165°, about 3 hours on high or 
5 hours on low. Let cool slightly; 
shred chicken with a fork. Toss chicken with ½ cup cooking liquid.
  5. Serve with Alabama White Sauce, biscuits, and pickles.

Alabama White Sauce
Yields: 1¾ cups
  • ¾ cup mayonnaise
  • ½ cup sour cream
  • ½ cup whole milk
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground red pepper
  1. In a small bowl, whisk together 
all ingredients. Serve immediately,
or cover and refrigerate for up to 
1 week.



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