Ingredients

The following ingredients have 4 Servings
  • 1 cup Ketchup
  • 1/4 small Onion (minced)
  • 1/4 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)
  • 1/4 teaspoon Ground Ginger
  • 1 pinch Cayenne Pepper
  • 1 pinch Salt
  • 2 approx. 1 lb. boneless, skinless Chicken Breasts
  • 1 teaspoon Butter
  • 4 Sandwich Rolls (preferably whole wheat)
  • Pickle Slices for serving (optional)

Instruction

  • Combine all ingredients except chicken 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.