Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches With Bacon and Coleslaw
Try this Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches With Bacon and Coleslaw recipe.
Try this Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches With Bacon and Coleslaw recipe.
- 1/4 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon sugar
- 1 tablespoon dijon mustard
- 1 teaspoon onion powder
- 1 tablespoon tomato paste
- 2 tablespoons apple cider vinegar
- for the chicken:
- 1/2 teaspoon red pepper flakes
- 3/4 cup ketchup
- 1 garlic clove grated
- for the slaw:
- 2 cups shredded brussels sprouts
- for assembly:
- 3/4 cup bourbon or good-quality whiskey
- 2 teaspoons dark molasses
- 1/4 cup plus 2 tablespoons packed dark brown sugar (light
- 4 pounds bone-in skinless chicken thighs (i had to remove t
- 2 ears corn
- 4 tablespoons low-fat mayo
- 3 teaspoons apple cider vinegar
- 1/2 teaspoon sriracha (1 teaspoon if you like it on the spicy s
- 6 pretzel buns
- 12 slices cooked bacon
- Carbohydrate 16.456329534528 g
- Cholesterol 0 mg
- Fat 0.610606952399819 g
- Fiber 1.20603731082939 g
- Protein 1.84600738578896 g
- Saturated Fat 0.0843333224354325 g
- Serving Size 1 1 Serving (384g)
- Sodium 495.963374348058 mg
- Sugar 15.2502922236986 g
- Trans Fat 0.068199127809155 g
- Calories 71 calories
Step-by-step
- Cook the chicken: In a bowl, whisk together all of the chicken ingredients except the chicken until smooth. Add the chicken to the slow cooker, pour the sauce over the chicken, and toss it all together.
- Secure the lid and cook on high for 3 1/2-4 hours (or low for 7 hours) until chicken is fork-tender and falling off the bone.
- When the chicken is done, use a spoon to skim the grease off the top of the sauce.
- Remove chicken from the sauce and shred the meat. Discard any bits left in the sauce.
- Return the shredded chicken to the sauce. Set on warm until ready to serve or let cool and place in an airtight container.
- Make the slaw: Grill corn on an outdoor grill, grill pan, or over a gas burner until slightly charred.
- Cut from the cob and let cool.
- In a small bowl, combine the mayo, vinegar, sugar, sriracha, and salt.
- Toss together the corn, brussels sprouts, and dressing in a large bowl.
- Season to taste with salt, pepper, and sriracha.
- To assemble: Add a generous portion of chicken to each bun, top with bacon followed by slaw.
Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches: A Busy Mom's Delight
Life as a working mom is a whirlwind of school runs, deadlines, and endless to-do lists. Finding time for a home-cooked meal feels like a luxury sometimes, but even amidst the chaos, I always prioritize a delicious and satisfying dinner for my family. This Slow-Cooker Bourbon Brown Sugar Pulled Chicken recipe has become my ultimate lifesaver. It's incredibly simple to make, requiring minimal hands-on time, and the result is a mouthwatering, flavorful meal that everyone loves.
The magic of this recipe lies in the slow cooker. I simply toss the chicken thighs with a flavorful blend of bourbon, brown sugar, and spices, pop it in the slow cooker, and let it work its magic throughout the day. The long, slow cooking process tenderizes the chicken to perfection, resulting in juicy, fall-apart meat that practically melts in your mouth. The bourbon adds a touch of sophisticated sweetness and depth of flavor, perfectly balanced by the tangy brown sugar and a hint of spice. The rich, smoky sauce is so good, I often find myself dipping my bread into it for a final delectable bite.
This recipe is incredibly versatile. I often adapt it based on what’s in my pantry or what my family craves. Sometimes, I add a pinch of chipotle powder for a smoky kick, or a splash of apple cider vinegar for extra tang. I’ve even experimented with different types of buns, from classic brioche to crusty sourdough, depending on my mood. For this particular meal, I went with soft pretzel buns to perfectly complement the succulent chicken and tangy slaw.
The slaw itself is a vibrant contrast to the richness of the pulled chicken. Sweet grilled corn, crunchy Brussels sprouts, and a creamy, spicy mayo-based dressing make a perfect harmony. The addition of fresh Brussels sprouts adds a healthy dimension and a delightful crunch. The sweet and spicy slaw really cuts through the richness of the pulled chicken, providing a refreshing counterpoint. It's simple to prepare, but it really elevates the whole sandwich experience.
The beauty of this recipe isn't just in its deliciousness, but in its practicality. It's perfect for busy weeknights, or even weekend entertaining. The slow cooker does all the work, allowing you to focus on other things. And because you can prepare it in advance, it's perfect for meal prepping. I often make a large batch on the weekend and have delicious, ready-to-eat lunches for the week ahead. This frees up my precious time so I can spend it on more important things – like enjoying my family.
Making this pulled chicken sandwich is a true testament to my philosophy of creating satisfying meals without sacrificing convenience. The result? A beautiful meal that makes my family happy, all without spending hours in the kitchen. It’s about nourishing my family and having meaningful moments with them, and this recipe helps me achieve that effortlessly.
This recipe isn't just a recipe; it’s a testament to creating deliciousness amidst a busy life. The time I spend preparing this recipe and the shared meal with my family is invaluable. The flavor is well worth the effort, or lack thereof, and the compliments I get from my family always make it a worthwhile endeavor. More importantly, it shows my family that even in the midst of a busy schedule, I'm able to prepare a meal that is both tasty and nutritious. And that's really what matters most.
So, if you’re a busy mom looking for a delicious and easy weeknight meal, or if you’re simply searching for a flavorful and satisfying dish for any occasion, try this Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches. I promise you won’t be disappointed.
