Slow Cooker
Pulled Chicken Sandwich
Description
Moist, juicy BBQ pulled chicken sandwich recipe with creamy slaw topping. Made easy in the slow cooker. Perfect for a crowd or meal prep!
Ingredients
- 2 pounds boneless, skinless chicken thighs trimmed of excess fat
- 1 cup ketchup
- ½ cup bourbon
- 3 tablespoons pure maple syrup (I recommend Grade B)
- 3 tablespoons apple cider vinegar
- 1 tablespoon molasses
- 1 tablespoon Dijon mustard plus optional additional for serving
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- Healthy Coleslaw for serving (I recommend swapping the bell pepper for 1 Granny Smith apple cut into matchsticks)
- Whole wheat buns for serving
Directions
- For the chicken: Place the chicken thighs in the bottom of a 5 to 6-quart slow cooker.
- In a mixing bowl or large measuring cup, whisk together the ketchup, bourbon, maple syrup, apple cider vinegar, molasses, mustard, Worcestershire, onion powder, garlic powder, and red pepper flakes.
- Pour the sauce over the chicken.
- Cover and cook for 2 hours on high or 4-6 hours on low, until the chicken is cooked through.
- While the chicken cooks, prepare the Healthy Coleslaw.
- Transfer the cooked chicken to a large bowl or plate and shred with two forks.
- Assemble the sandwiches: Spread the buns with Dijon mustard (optional). Pile the shredded chicken onto the bottom bun, top with slaw, then add the top bun. Enjoy warm.
