“Cooking well doesn’t mean cooking fancy.”
This recipe is basically identical to that for Crockpot Pulled Pork except we use a whole chicken instead of a pork roast. Being the same recipe, I must therefore give Brian Gray at www.UrbanBohemian.com credit for kindly giving me permission to use his recipe as the inspiration for mine (which differs only slightly). I’ve made this recipe many times and it is always a crowd-pleaser. I usually compliment it with Alabama White BBQ Sauce and serve it on Hawaiian Sweet Bread Rolls or stuffed in steamed corn tortillas…some folks opt to eat the meat alone with no bread.
It is important to note that the MarTex Dry Rub (recipe below & elsewhere) gives the pulled chicken a savory taste … definitely not sweet. I prefer my pulled chicken savory so if you prefer sweet then I would suggest that you find a sweet dry rub and use it instead of the Texas Chicken Rub … you might even consider using the sweet version of Brian’s Butt Rub listed on the Pulled Pork recipe.
This recipe typically will serve 8 people and you’ll still have leftovers … sooo, if you are only feeding 4 to 6 people then you might want to use a smaller chicken!
Crockpot Pulled Pork with MarTex Dry Rub
1 6-8 pound whole Chicken fryer
2 medium Shallots cut in half long-wise
1 batch of MarTex Dry Rub (see recipe below & elsewhere)
After removing the neck and giblets (if applicable) use cold water to rinse the chicken and then dry it with paper towels. Although really messy, use your hands to coat the chicken evenly with the dry rub. Depending on the size of the chicken it may take 2 to 4 tablespoons of dry rub. Place the four pieces of shallot in the chicken body cavity.
Place the chicken in one of those really large zip-lock bags (or cover in plastic wrap) and let it chill in the refrigerator for at least 4 hours and, if possible, overnight is even better.
Remove the chicken from the bag and place it in a large crockpot with the cavity hole pointed upwards or in such a way that the pieces of shallot don’t fall out. DO NOT ADD WATER OR ANY LIQUID. Cook on high for 3 hours. After this initial period of cooking use two large forks and turn the chicken over in the crockpot (don’t worry about the shallot falling out now). Reduce the heat to low and continue cooking for an additional 3 hours.
Turn off the crockpot and remove the chicken into a large pan or baking dish … it will be falling apart so you may have to use one or two slotted spoons to get all the meat and solid pieces into the pan. While the contents of the pan are cooling off, pour the juice left in the crockpot through a strainer and save the juice. Now pick out all of the bone and other undesirable solids from the pan leaving only good, tender chunks of meat. Using two dinner forks, shred or tear the meat and place it back into the crockpot. Depending on how moist you want it, pour some of the juice back over the shredded chicken. Return the crockpot to the low setting and serve the pulled chicken warm.
MarTex Dry Rub
3 T Smoked Salt (regular or Kosher can be substituted)
1/2 T Black Pepper
1/2 T White Pepper (substitute Lemon Pepper if for Chicken)
1/2 T Chili Powder
1/2 T Oregano
1 T Smoked or Spanish Paprika (reg. Hungarian can be substituted)
1 T Onion Powder
1 T Garlic Powder
1/2 tsp Dried Mustard Powder
1/2 tsp Cayenne Pepper (more if you like really spicy)
1/4 tsp Ginger
Optional Ingredients if you desire slightly sweet:
3/4 C Turbinado Sugar (Lt. Brown Sugar can be substituted)
1/2 tsp Cinnamon, ground
Add all the ingredients to a small zip-lock plastic bag and shake it until the contents are well blended. What you don’t use can be left in the sealed bag for months.