Oh, this meal goes all in on its heritage! Slow Cooker Pulled Chicken Sandwiches cook the chicken into extra-tender, juicy, savory shreds in its own tangy, sweet, and smokey barbeque sauce. Then, Slow Cooker Pulled Chicken Sandwiches doesn’t just use any kind of roll, oh no. It reaches for fluffy, summery, golden cornbread instead. Oh yes, the Southern vibes from this dish are strong and scrumptious! Best grab a bib and dive right in!
Ingredients
For the chicken:
- 2 teaspoons salt
- 1 1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (3-3.5-pound) whole chicken, cut-up
- 1/2 cup cola soft drink
- 1/3 cup ketchup
- 1/4 cup light brown sugar, firmly packed
- 2 tablespoons apple cider vinegar
- 2 tablespoons bourbon
- 1 lemon, sliced
For serving:
- cornbread, to taste, cooked
- pickled peppers and onions, optional, to taste
- coleslaw, optional, to taste
Directions
Step 1 –Lightly grease a 6-quart slow cooker.
Step 2 –In a small bowl, stir the salt, the paprika, the garlic powder, and the pepper together.
Step 3 –Sprinkle the salt mixture over the chicken.
Step 4 –Place the chicken in a single layer in the prepared slow cooker.
Step 5 –Whisk the cola soft drink, the ketchup, the brown sugar, the apple cider vinegar, and the bourbon together in a small bowl.
Step 6 –Slowly pour the mixture between the chicken pieces.
Step 7 –Place the lemon slices in a single layer on top of the chicken.
Step 8 –Cover and cook until the chicken reaches an internal temperature of 165 degrees F and is very tender, about 5 hours on high heat or 6 hours 30 minutes-7 hours 20 minutes on low heat.
Step 9 –Transfer the chicken from the slow cooker and allow it to cool slightly.
Step 10 –Discard the lemons and then skin, bone, and shred the chicken.
Step 11 –Skim the fat from the pan juices.
Step 12 –Return the chicken to the slow cooker and stir to combine with the juices.
Step 13 –Serve the chicken with the cornbread, the pickled veggies, and the slaw.
