Slow Cooker Bourbon Pulled Chicken Thighs
Five minutes of prep and your slow cooker does the rest. Bone-in chicken thighs cook low and slow in a bourbon molasses barbecue sauce until they're so tender they practically shred themselves. Great for sliders, sandwiches, or any time you need to feed a group without a lot of fuss.
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 the slow cooker.
- In a bowl, whisk the remaining ingredients until smooth. Pour over the chicken and toss. Cook for 3 ½ to 4 hours on high, or 6-7 hours on low, until the 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 the chicken 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
