Hot dogs and hamburgers usually take the lead for summer barbecues, but they're about to step aside because there's a new staple in town. Pulled Chicken Sammies share in the ease of preparation of the cookout classics yet outplay them when it comes to flavor. In this case, the flavor comes from the juicy shredded chicken that's submerged in a sweet, savory sauce. Slapped on a fluffy bun, topped with crunchy coleslaw, and served by the pool, Pulled Chicken Sammies will be your BBQ go-to!
Ingredients• 2 pounds of chicken thighs, boneless, skinless, and excess fat trimmed • 1 cup ketchup • 1/2 cup bourbon • 3 tablespoons pure maple syrup • 3 tablespoons apple cider vinegar • 1 tablespoon molasses • 1 tablespoon dijon mustard, plus more to taste, optional, for serving • 1 tablespoon Worcestershire sauce • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1/2 teaspoon red pepper flakes • 6 whole-wheat buns • 6 servings of coleslaw, premade or homemade
Place the chicken thighs in the bottom of a 5-6 quart slow cooker.
In a mixing bowl or large measuring cup, whisk together the ketchup, bourbon, maple syrup, apple cider vinegar, molasses, dijon mustard, Worcestershire sauce, onion powder, garlic powder, and red pepper flakes.
Pour the sauce over the chicken in the slow cooker.
Cover and cook until the chicken is cooked through, about 2 hours on high or 4-6 hours on low.
Transfer the cooked chicken to a large bowl or plate and shred with two forks.
Spread the inside of the buns with dijon mustard.
Pile the shredded chicken onto the bottom bun.
Top the chicken with coleslaw.
Add the top bun.