Shredded Alabama White BBQ Chicken
A delightful twist on traditional BBQ, this shredded Alabama white BBQ chicken is perfect for sandwiches and offers a creamy, tangy flavor that's uniquely Southern.
Equipment
- 1 slow cooker
- 1 mixing bowl
- 1 whisk
- 1 forks for shredding
Ingredients
Chicken
- 2 lbs boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
Alabama White BBQ Sauce
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tbsp lemon juice
- 2 tbsp prepared horseradish
- 1/2 tsp black pepper
Instructions
Preparation
- Sprinkle salt and pepper over the chicken breasts, ensuring they are well-seasoned on both sides.
- Place the seasoned chicken in a slow cooker. Cover and cook on low for 6-8 hours, or until chicken is tender and easy to shred.
Sauce Preparation
- In a mixing bowl, combine mayonnaise, apple cider vinegar, lemon juice, horseradish, and black pepper. Whisk until smooth.
- Taste the sauce and adjust seasoning as needed, adding more vinegar or horseradish to taste.
Final Steps
- Remove the chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker.
- Pour the Alabama white BBQ sauce over the shredded chicken, mixing until the chicken is thoroughly coated.
- Serve the shredded chicken on sandwich buns with additional sauce on the side if desired.
- Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet or microwave.
Notes
Pro Tips: Ensure the chicken is fully coated with sauce for maximum flavor.
Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a lighter version.
How to Serve: Pair with coleslaw for an authentic Southern meal.
Storage & Freshness: Keep refrigerated and consume within four days.
Make-Ahead Tips: Prepare the sauce a day in advance to enhance flavors.
Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a lighter version.
How to Serve: Pair with coleslaw for an authentic Southern meal.
Storage & Freshness: Keep refrigerated and consume within four days.
Make-Ahead Tips: Prepare the sauce a day in advance to enhance flavors.