Ingredients

The following ingredients have 4 Servings
  • 5 lb. whole chicken
  • 2 Tbsp. butter (melted)
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 tsp. liquid hickory smoke
  • buns
  • barbecue sauce

Instruction

  • Place the chicken into a 6-quart or larger slow cooker. Using a pastry brush, spread the melted butter over the chicken. Sprinkle over the cayenne pepper, salt, pepper evenly over the chicken. Drizzle over the liquid hickory smoke next.
  • Cover and cook on LOW for 7 hours without opening the lid.
  • Remove the chicken onto a platter (or a very large plate). Shred all the usable chicken meat, discard bones and fat. I discard all but 1 cup of the juices in the slow cooker, then add the shredded chicken into that cup of juices that is left in the slow cooker.
  • Toast the buns if desired. Pile up the shredded chicken onto each bun and add barbecue sauce.