Alabama Chicken Sandwiches

Ingredients

5-6 lb. whole chicken
¼ cup melted butter
2 Tbsp. Worcestershire sauce
2 tsp. liquid smoke
1 tsp. salt
½ tsp. pepper
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. paprika
1 sweet yellow onion, cut into rings

Alabama Barbecue Sauce Ingredients
1 cup mayonnaise
2 Tbsp. apple cider vinegar
2 tsp. Worcestershire sauce
1 Tbsp. fresh lemon juice
¾ tsp. cayenne pepper
2 tsp. creamed horseradish
1 tsp. brown sugar
¾ tsp. salt
½ tsp. pepper

For serving
sesame seed buns

Directions

Add your clean chicken to the slow cooker, being sure that you removed anything that is on the inside and discard.

Drizzle over the melted butter, Worcestershire sauce, and liquid smoke.

Sprinkle over the salt, pepper, onion powder, garlic powder and paprika. Add the onion rings on top.

Cook on LOW for 7-8 hours. You want the chicken falling off the bone.

In a small bowl (or a pint jar) add the mayonnaise, apple cider vinegar, Worcestershire sauce, lemon juice, cayenne pepper, creamed horseradish, brown sugar, salt and pepper. Mix with a spoon or whisk until smooth. Place in the fridge until ready to serve.

When the cooking time is up, remove the chicken onto a sheet pan that has a lip, or a baking dish. Remove the drippings from the slow cooker, saving them aside. The onions you can add back into the slow cooker for serving.

Let the chicken cool for about 15 minutes, enough where you can handle it.

With clean hands remove all the meat off the chicken, being EXTRA careful to remove any bones. Doing this with your hands will ensure that. Pick apart the chicken into small shredded pieces and place back in the crockpot. Do not add any fatty pieces or skin into the crockpot.

Add about 2-3 tablespoons of the drippings back into the chicken in the crockpot.

Serve the shredded chicken and onions on buns topped with the Alabama barbecue sauce.