I haven't used my slow cooker at all since I got home, and yesterday I decided it was time to change that. My friend Lisa posted a link to this recipe on Facebook, and it sounded almost too easy. I threw a liner in my crockpot, threw in all the ingredients, and waited 8 hours for it to be done. When it came out, it was delicious! Tender, juicy shredded chicken with a sauce that's just the right amount of sweet and tangy. This will definitely be seeing some repeats in our kitchen shortly!
Honey Bourbon Chicken
- 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 Kaiser rolls
- Pickle slices for serving (optional)
- Combine all ingredients except chicken, butter, rolls, and pickles 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.
I toasted the rolls with the broiler in my oven, but otherwise didn't change anything. Definitely a keeper!