Crock Pot Pulled Chicken

View photos and entire recipe article HERE
Recipe by South Your Mouth

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