Honey-Bourbon Pulled Chicken
Low fat chicken breasts sop up every morsel of the honey-bourbon sauce that they're cooked in, pulling in tons of moisture and flavor that rivals some of my favorite barbecue restaurants. In fact, it was so flavorful that I kept forgetting it wasn't pork! If you don't have a slow cooker, this recipe can also be made in a dutch oven or similar oven safe pot with a lid. Simply combine all of the ingredients in the pot and bake at 350 for 2 hours, or until the chicken falls into shreds when you press on it gently with a wooden spoon.
- 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
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.