Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches with Bacon and Brussels Sprout Corn Slaw
These easy bourbon brown sugar chicken sandwiches are the perfect no-fuss meal for a crazy weeknight or weekend barbecue!
  • 4 pounds bone-in, skinless chicken thighs (I had to remove the skin myself)
  • ¾ cup bourbon or good-quality whiskey
  • 1 tablespoon tomato paste
  • 1 garlic clove, grated
  • ¾ cup ketchup
  • 2 teaspoons dark molasses
  • 1 tablespoons worscestire sauce
  • ¼ cup + ⅛ cup packed dark brown sugar (light will work if you don’t have dark on hand)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon onion powder
  • ½ teaspoon red pepper flakes
For the slaw
  • 2 cups shredded Brussels sprouts
  • 2 ears of corn
  • 4 tablespoons low-fat mayo
  • 3 teaspoons apple cider vinegar
  • ½ teaspoon sugar
  • ½ teaspoon sirracha (1 teaspoon if you like it on the spicy side)
  • ¼ teaspoon salt.
  • 6 pretzel buns
  • 12 slices cooked bacon
For the chicken:
  1. Place the chicken in the slow-cooker.
  2. In a bowl, whisk the remaining ingredients together until smooth. Pour over chicken. Toss chicken in the sauce. Secure the lid and cook on high for 3 ½ to 4 hours until chicken is fork-tender and falling off the bone, or cook on low for 7 hours until chicken in falling off of the bone.
  3. When the chicken is done, use a spoon to scoop the grease off the top of the sauce. Remove chicken from the sauce and shred the meat. Discard any bits left in the sauce.
  4. Return the shredded chicken back into the sauce. Set on warm until ready to serve or let cool and place in an airtight container.
For the slaw:
  1. Grill corn on an outdoor grill, indoor grill pan or over a gas burner until slightly charred. Cut from the cob and let cool.
  2. Toss the Brussels sprouts and the corn together.
  3. In a small bowl, combine the mayo, vinegar, sugar, sirracha and salt. Toss with sprouts and corn. Season to taste with salt, pepper and sirracha.
  4. Place a generous portion of chicken on bun, top with bacon followed by slaw.
Recipe by Cooking for Keeps at