Slow Cooker Barbecue Chicken with Biscuits
- 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
- Spray a 6-quart slow cooker with cooking spray.
- Using kitchen scissors, remove backbone from chicken; discard skin. Cut chicken into quarters.
- 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.
- 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.
- Serve with Alabama White Sauce, biscuits, and pickles.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/slow-cooker-barbecue-chicken-with-biscuits/
3.5.3226