Bourbon Pulled Chicken Made Easy in the Slow Cooker
Slow Cooker Pulled Chicken isn't just for Game Night, it's great for any time you're feeding a crowd. Bourbon and a molasses barbecue sauce coat the most tender and juicy chicken that falls off the bone as it's slow cooked. With only 5 minutes of prep time, it's a game changer and an absolute favorite for sliders.
Equipment
Ingredients
- 4 lbs bone-in skinless chicken thighs (about 10 thighs)
- ¾ cup bourbon
- 1 tablespoon tomato paste
- 2 cloves garlic (minced)
- ¾ cup ketchup
- 2 teaspoons dark molasses
- 1 tablespoon Worcestershire sauce
- ½ cup dark brown sugar
- 1 tablespoon stone ground mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
Instructions
- Remove skin from chicken thighs and place in slow cooker.
- In a bowl whisk the remaining ingredients until smooth. Pour over chicken and toss. Cook for 31/2 to 4 hours on high or 6-7 hours on low until chicken is falling off the bone. Remove chicken and shred, removing the bones. Return to the slow cooker and set on warm until ready to serve.
Barbara's Notes + Tips
- You can use thigh quarters with the drumstick attached.
- Make sure you remove the skin before adding to the slow cooker.
- Try using a mild bourbon so that it doesn't over power the sauce.
Nutrition
Calories: 201kcal | Carbohydrates: 15g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 264mg | Potassium: 327mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
