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If you don�t have a slow cooker, this recipe can also be made in a dutch oven or similar oven safe pot with a lid. Simply combine all of the ingredients in the pot and bake at 350 for 2 hours, or until the chicken falls into shreds when you press on it gently with a wooden spoon.

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Name: Honey-Bourbon Pulled Chicken
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Honey-Bourbon Pulled Chicken

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

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.

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 4 Servings

Calories: 323
Calories from Fat: 47 (15%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.7g
Cholesterol 5.1mg		2 %
Sodium 1610.9mg		56 %
Potassium 434.2mg		11 %
Total Carbohydrate 55.2g		16 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 53.6g
Protein 8.1g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 323

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