Are you ready to elevate your sandwich game to a whole new level? Imagine sinking your teeth into a succulent pulled chicken sandwich, infused with the rich flavors of bourbon and brown sugar, all topped with crispy bacon and a refreshing Brussels sprout corn slaw. This Slow Cooker Bourbon Brown Sugar Pulled Chicken Sandwich is not just a meal; it’s an experience that will tantalize your taste buds and impress your family and friends. Perfect for busy weeknights or weekend gatherings, this recipe is as easy as it is delicious. Get ready to indulge in a symphony of flavors that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs chicken breasts
- 1/2 cup bourbon
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/2 cup barbecue sauce
- 6 sandwich buns
- 4 slices bacon, cooked and crumbled
- 2 cups Brussels sprouts, shredded
- 1 cup corn, cooked
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- In a medium mixing bowl, whisk together bourbon, brown sugar, soy sauce, and barbecue sauce until well combined and smooth.
- Place chicken breasts in the slow cooker and pour the bourbon-brown sugar mixture over the chicken, ensuring each piece is evenly coated.
- Cover the slow cooker and set to low heat. Cook for 5-6 hours, or until chicken is tender and easily shreds with a fork.
- While chicken is cooking, prepare the Brussels sprout corn slaw. Shred Brussels sprouts using a sharp knife or food processor.
- In a separate bowl, mix shredded Brussels sprouts, cooked corn, mayonnaise, apple cider vinegar, salt, and pepper. Refrigerate slaw until ready to serve.
- Once chicken is cooked, remove from slow cooker and shred using two forks, discarding any excess fat.
- Return shredded chicken to the slow cooker and mix with remaining cooking liquid to keep moist.
- Cook bacon in a skillet until crisp, then crumble into small pieces.
- Lightly toast sandwich buns for added texture and warmth.
- Assemble sandwiches by placing shredded bourbon chicken on bottom bun, topping with crumbled bacon and Brussels sprout corn slaw.
- Serve immediately and enjoy the rich, tangy flavors of these pulled chicken sandwiches.
Tips
- Marinate for Extra Flavor: If you have a bit of extra time, consider marinating the chicken in the bourbon-brown sugar mixture for a couple of hours before cooking. This will enhance the flavor profile even more.
- Choose the Right Chicken: Opt for boneless, skinless chicken breasts for easy shredding. If you prefer dark meat, chicken thighs work wonderfully as well and add a richer flavor.
- Don't Skip the Slaw: The Brussels sprout corn slaw adds a crunchy texture and a fresh contrast to the sweet and savory chicken. Make sure to prepare it while the chicken cooks for the best flavor.
- Crisp Up the Bacon: For the best texture, cook the bacon until it’s nice and crispy. This will add a delightful crunch to your sandwiches.
- Toast the Buns: Lightly toasting the sandwich buns will enhance their flavor and prevent them from becoming soggy when loaded with the juicy chicken and slaw.
- Customize Your Toppings: Feel free to get creative with your toppings! Add sliced avocado, pickles, or even a drizzle of hot sauce for an extra kick.
- Leftovers? No Problem!: If you have any leftovers, the pulled chicken can be stored in an airtight container in the fridge for up to three days. Reheat and enjoy it on salads or in wraps for a quick meal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
