Bourbon Brown Sugar Pulled Chicken Sandwich


I have been on a major soft pretzel kick lately. Buns, rolls, twists—I want them all! I’ve learned that it takes a lot of practice when it comes to making these salty, carb-filled treats. My first attempt at homemade pretzels was this rosemary and brie cheese recipe, which turned out pretty well. As for these rolls, they tasted great, but they weren’t as smooth and dark brown as I had hoped. That part takes patience is rolling out the dough perfectly. Oh well, they still made an amazing addition to this slow cooker recipe!


I came across this recipe for “Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches with Bacon and Brussels Sprout Corn Slaw” while Foodgawking (warning: never gawk on an empty stomach, you will want to make and eat EVERYTHING). I was searching for Crock Pot recipes when this pretzel bun filled with deliciousness called my name. I modified Cooking for Keeps‘ recipe to make the delicious dinner. The only down side is that they are pretty messy, but you’ll be licking your bourbon-covered fingers because it is simply amazing!



Bourbon Brown Sugar Pulled Chicken Sandwiches 


For the chicken:

  • 4 boneless, skinless chicken breasts
  • 3/4 cups bourbon or whiskey
  • 1 Tbsp. tomato paste
  • 1 garlic clove, minced
  • 3/4 cup ketchup
  • 2 tsp. dark molasses
  • 1/3 cup dark brown sugar
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. onion powder
  • 1/2 tsp. red pepper flakes

For the slaw:

  • 2 cups Brussles sprouts
  • 2 ears of corn
  • 1/4 cup low-fat mayonnaise
  • 3 tsp. apple cider vinegar
  • 1/2 tsp. sugar
  • 1/2 tsp. sirracha
  • 1/4 tsp. salt


  • 8 pretzel buns (I used this recipe from Show me the Yummy)
  • Cooked bacon strips, optional


For the chicken:

  1. Place chicken in slow cooker (I used frozen chicken breasts, so I defrosted them just enough to remove any ice).
  2. In a medium-sized bowl, whisk together remaining ingredients until smooth. Pour over chicken and toss so that all of the chicken is coated. Cover and cook on low for 6 hours (3 1/2 on high), until chicken is tender. Stir occasionally if possible.
  3. When the chicken is done, remove from the sauce and place on large cutting board. Use two forks to spread the meat, then return back into the sauce. Keep the heat on low until ready to serve.

For the slaw:

  1. Grill corn on outdoor barbecue, until slightly charred (or very charred in my fiancé’s case). Let cool then cut from the cob.
  2. Now for the Brussels sprouts. Lightly coat skillet with extra virgin olive oil and heat pan on medium-high. Cut sprouts in half and add to heated pan. Toss to make sure they are evenly coated, and continue cooking until crisped and slightly blackened. Once cooked, remove from heat and place on large cutting board. Chop until they are about the size of the corn or shredded.
  3. In a medium-sized bowl. combine mayo, vinegar, sugar, sirracha and salt. Add sprouts and corn, then toss and mix together.

For the sandwich:

  1. Now for the best part! Cut buns in half and place a generous portion of chicken on the bottom half. Top with slaw and bacon. Enjoy!


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