Between the Three Bean Chili I made the other day and this Honey-Bourbon Pulled Chicken, I can already tell that my slow cooker is going to get a work out this winter. I’m not sure why it’s taken me this long to fall in love with it – it’s so easy and I love having dinner ready and waiting for me when I get home at night.
To make this recipe even easier, you can throw all of the ingredients together in a tupperware container the night before you want to eat it. That way, it only takes about 30 seconds to set up in the morning before work.
While you can always use your favorite prepared barbecue sauce to make pulled chicken, I love to make my own. I typically use a base of ketchup, tomato paste, and molasses and then add whatever additional flavors I’m in the mood for. This time, I based my sauce on the “Whiskey Barrel” wing sauce served at the sports bar around the corner from my house. While my version of the sauce isn’t an exact replica of theirs, it’s delicious in its own right. The long, slow cooking process gives it slightly sweet, caramelized flavor but without the stickiness that is the one downside of the restaurant wings. It’s rich and complex, with a subtly spicy tang to it.
Honey-Bourbon Pulled Chicken
Ingredients
- 1 cup Ketchup
- ¼ small Onion minced
- ¼ cup Bourbon
- 1 Tablespoon Honey
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Molasses
- 1 teaspoon Tomato Paste
- 1 teaspoon Worcestershire Sauce
- 2 Garlic Cloves smashed
- ¼ teaspoon Ground Ginger
- 1 pinch Cayenne Pepper
- 1 pinch Salt
- 2 approx. 1 lb. boneless, skinless Chicken Breasts
- 1 teaspoon Butter
- 4 Sandwich Rolls preferably whole wheat
- Pickle Slices for serving optional
Instructions
- Combine all ingredients except chicken in your slow cooker. Mix well. Add the chicken breasts, turning so they are coated with the sauce.
- Cover and cook on low for 8 hours. Use the back of a wooden spoon to gently shred the chicken. Stir so that they shredded chicken is evenly coated with the sauce. Set slow cooker to warm and let chicken stand for 15 minutes to soak up the sauce.
- While the chicken is resting, melt the butter in a large saute pan set over medium heat. Add the sandwich rolls, cut side down, and cook until lightly toasted – about 3 minutes.
- Serve the pulled chicken on the toasted rolls. Top with pickle slices, if desired.
This sounds so gorgeous, I can’t wait to try it! So often I look at pulled pork/beef/chicken recipes and am disappointed to see ‘one bottle bbq sauce’ in the ingredients list – it seems such a copout! Will definitely give this a go, maybe using thighs instead of breasts as they’re a bit juicier?
I like both thighs and breasts. Thank you for asking.
I’ve tried two pulled chicken crockpot sandwiches recently and loved them both…but this is next on my list, it sounds SO good!
I can tell that my slow cooker is going to get a lot of use this winter too… starting with this delicious chicken!
I made this for dinner tonight and my family inhaled it. This one’s a keeper. Thanks for sharing!
That was pretty much the reacation here too. 😉 So glad you liked it!
Lauren! a) beautiful photos, love the light. b) I have to make this soon. I’m always on the hunt for a fabulous pulled pork recipe and the fact that this has bourbon puts me over the edge!
Another slightly different sauce recipe:
12 oz Dijon mustard
12 oz sugar-free apricot preserves
Put 2 lbs chicken breasts (boneless/skinless) in slow cooker. Add mustard and preserves. Cook until it falls apart. MMM – Carolina Mustard BBQ Sauce.
Sounds tasty! I’ll have to try that out. Thanks for sharing. 🙂
This dish looks great. I love my slow cooker especially on busy nights. I love great tasting sammie meat. Thanks for sharing.
I really need to pull my crockpot from the back of the cupboard.
Hey Lauren, your Pulled Sandwich is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/817?source=blog
My slow cooker definitely has not gotten enough use lately…so sad since I typically have NO time to cook when I get home from lab! Love the sound of that barbecue sauce…I need to add it to my repertoire!