This Slow Cooker BBQ Pulled Chicken Sandwich is sweet, warm, and smoky. It features a homemade Honey Bourbon Barbecue Sauce that balances sweetness with warm, smoky notes. The cayenne can be adjusted to your preferred heat level, making this sandwich suitable for many tastes. Crispy bacon deepens the smoky profile. Cook everything in the slow cooker, pile the shredded chicken on a toasted bun, top with sharp white cheddar, and enjoy a tender, flavorful sandwich.
Chicken: Thighs vs Breasts
For tender, shreddable chicken the best choice is boneless, skinless thighs. Slow cooking transforms connective tissue and fat into gelatin, producing juicy, succulent meat. Chicken breasts contain little connective tissue and are leaner, so they can dry out and become tough when slow-cooked for long periods. Thighs not only withstand slow cooking better, they also offer more flavor and a richer texture.
Sweet Smoky Honey Bourbon BBQ Sauce
This Honey Bourbon BBQ Sauce is built to be multi-dimensional. Honey and dark brown sugar bring rounded sweetness and depth that plain sugar can’t match. Bourbon contributes caramel and vanilla notes and a subtle smokiness from aging in charred barrels. I enhance the smoky character with smoked paprika and bacon. The result is a warm, layered sauce that complements the chicken without being one-dimensional.
Hand Mixer for Easy Shredding
Shredding meat by hand can be tedious. A quick hack: when the chicken is fully cooked and easily pulls apart, transfer it to a large bowl and use a hand mixer on low to shred the meat quickly. Move the mixer around until the chicken reaches the desired texture. Make sure the meat is tender enough first—if it’s not easily shreddable you risk damaging the mixer. Test one piece with a fork before using this method.
Get the Recipe:
Slow Cooker BBQ Pulled Chicken Sandwich
25 mins
3 hrs
3 hrs 25 mins
8 Sandwiches
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Ingredients
Honey Bourbon BBQ Sauce
- 1 cup Honey
- 1/4 cup Dark Brown Sugar
- 1/4 cup Bourbon
- 5 tbsp Tomato Paste
- 3 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 1/2 tbsp Onion Powder
- 1/2 tbsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- 1/4 tsp Cayenne (adjust to taste)
- (Optional) 1 tsp Liquid Smoke
Slow Cooker BBQ Pulled Chicken Sandwich
- 1/2 lb Bacon, chopped
- 1–2 tbsp Reserved Bacon Fat
- 3 lbs Boneless, Skinless Chicken Thighs
- Salt & Pepper, to taste
- 1 Onion, diced small
- 1–2 tbsp Cornstarch †
- 1–2 tbsp Water
- 8 Toasted Buns
- 8 Sharp White Cheddar Slices
Instructions
Honey Bourbon BBQ Sauce
- In a medium bowl, whisk all sauce ingredients together until smooth and combined.
Slow Cooker BBQ Pulled Chicken Sandwich
- In a large skillet over medium heat, cook the chopped bacon until golden and crispy. Transfer the bacon to the slow cooker and reserve 1–2 tablespoons of the bacon fat; discard the rest.
- Using the reserved fat, sear the chicken thighs in batches (do not overcrowd) until a golden brown crust forms. Transfer seared thighs to the slow cooker.
- Drain most fat from the pan, add the diced onion, and cook until translucent, scraping up any browned bits to deglaze the pan. Add the onions (and any deglazed liquid) to the slow cooker.
- Pour the prepared BBQ sauce over the chicken and bacon, stir to combine, then cook on high for 3 hours or low for 6 hours.
- When the chicken is tender, transfer it to a bowl and shred with two forks or a hand mixer on low. Return shredded chicken to the slow cooker or mix it with sauce in the bowl.
- To thicken the sauce, whisk cornstarch with water and gradually stir into the slow cooker until the sauce reaches a thick gravy consistency. Mix desired amount of sauce with the shredded chicken.
- Assemble sandwiches by piling the chicken on toasted buns, topping with a cheddar slice and any preferred toppings. Serve warm.
Notes
American, Southern
Main Course
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