Pulled Chicken Sandwich

Name: Pulled Chicken Sandwich
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 to 8 servings
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 cup ketchup; ½ cup bourbon; 3 tablespoons pure maple syrup; 3 tablespoons apple cider vinegar; 1 tablespoon molasses; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon red pepper flakes; Healthy Coleslaw; whole wheat buns

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Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
6 to 8 servings
Calories
316 kcal
Course
Main Course
Cuisine
American

Pulled Chicken Sandwich

Iris Warren

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Moist, juicy BBQ pulled chicken sandwich recipe with creamy slaw topping. Made easy in the slow cooker. Perfect for a crowd or meal prep!

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Ingredients

Servings

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

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Instructions

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.

Notes

TO STORE. Refrigerate leftover pulled chicken for up to 4 days.
TO REHEAT. Rewarm the meat over the stovetop or gently in the microwave, with a splash of water or chicken broth to keep the chicken from becoming too thick or dry if needed.
TO FREEZE. Let the chicken cool completely, then portion into freezer safe containers of your desired size (you also can freeze it flat in a sturdy ziptop bag). Freeze for up to 3 months (I’ve gone even longer). Let thaw overnight in the refrigerator.

Nutrition Information

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Serving 1of 6, without the bun or slaw Calories 316kcal (16%) Carbohydrates 21g (7%) Protein 30g (60%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 144mg (48%) Potassium 612mg (17%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 295IU (6%) Vitamin C 2mg (2%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 316 kcal

% Daily Value*

Serving	1of 6, without the bun or slaw
Calories	316kcal	16%
Carbohydrates	21g	7%
Protein	30g	60%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	144mg	48%
Potassium	612mg	13%
Fiber	1g	4%
Sugar	18g	36%
Vitamin A	295IU	6%
Vitamin C	2mg	2%
Calcium	45mg	5%
Iron	2mg	11%