Friday, September 11, 2015

Foodie Friday- Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches With Bacon and Brussels Sprout Corn Slaw

Welcome to this week's easy dinner!


For the chicken:
3/4 cup bourbon or good-quality whiskey
1 tablespoon tomato paste
1 garlic clove, grated
3/4 cup ketchup
2 teaspoons dark molasses
1 tablespoon worcestershire sauce
1/4 cup plus 2 tablespoons packed dark brown sugar (light will work if you don’t have dark on hand)
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
4 pounds bone-in, skinless chicken thighs (I had to remove the skin myself) **Y'all know me- I used breasts instead**

For the slaw:
2 ears corn
4 tablespoons low-fat mayo
3 teaspoons apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon sriracha (1 teaspoon if you like it on the spicy side)
1/4 teaspoon salt
2 cups shredded brussels sprouts

For assembly:
6 pretzel buns
12 slices cooked bacon


Cook the chicken: In a bowl, whisk together all of the chicken ingredients except the chicken until smooth.
Add the chicken to the slow cooker, pour the sauce over the chicken, and toss it all together. Secure the lid and cook on high for 3 1/2-4 hours (or low for 7 hours) until chicken is fork-tender and falling off the bone.
When the chicken is done, use a spoon to skim the grease off the top of the sauce. Remove chicken from the sauce and shred the meat. Discard any bits left in the sauce. Return the shredded chicken to the sauce. Set on warm until ready to serve or let cool and place in an airtight container.

Make the slaw: Grill corn on an outdoor grill, grill pan, or over a gas burner until slightly charred. Cut from the cob and let cool.
In a small bowl, combine the mayo, vinegar, sugar, sriracha, and salt.
Toss together the corn, brussels sprouts, and dressing in a large bowl. Season to taste with salt, pepper, and sriracha.

To assemble: Add a generous portion of chicken to each bun, top with bacon followed by slaw.

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