Alabama White BBQ Chicken Sandwiches

This a delicious swap for the traditional BBQ chicken sandwiches. My 10-yr old loved them so much he had two large sandwiches! I'm not a fan of horseradish, so it can easily be left out of the sauce and it still fantastic. Thanks, Tori, for introducing me to these! (Original recipe here)

2.5 lbs bone-in chicken breasts, or 2 lbs boneless
14.5 oz can chicken broth
1 tbsp liquid smoke
1 tsp seasoned salt

White Sauce:
3/4 cup mayonnaise
3 tbsp apple cider vinegar
1.5 tbsp sugar
1 tbsp jarred horseradish
1 tbsp water
1 tsp lemon juice
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp salt

Place chicken breasts in slow cooker. Pour in chicken broth and liquid smoke. Cover and cook on low 5 hours. Remove chicken, pull off skin, remove bones, then shred the meat. Sprinkle seasoned salt over the meat and mix it in using your hands.

In a medium bowl, whisk together sauce ingredients. Pour half the sauce on the chicken and toss. Put the chicken on toasted rolls and top with more sauce. Top with pickles, if desired.


To freeze: Put chicken, broth, and liquid smoke in large freezer bag. Mix sauce together and put in small bowl or small freezer bag. Thaw and follow directions above.