It might have the longest name ever—Maple Bourbon Crock Pot BBQ Chicken Sandwiches with apple slaw—but I didn’t want to leave you without a sense of the epic, messy, BBQ sandwich tastiness that awaits!

maple bourbon bbq chicken sandwich, with shredded barbecue chicken made in a slow cooker

Getting to Know You + Maple Bourbon Crock Pot BBQ Chicken Sandwiches

Before we dive into these sammies (which you can certainly serve with this homemade barbecue sauce if you like) I wanted to share with you my new blog intro video, where I talk about what drives me and what you can expect to find here on Well Plated by Erin. It’s less than two minutes, shows shots of one of my favorite places on earth, and involves a rather compromising clip of me with wine when I didn’t realize the camera was rolling. All good things!

Please take a moment to watch it. I’ll wait right here…

{pause for wine dancing}

OK, that we’ve seen what me + wine + dancing looks like, let’s get to this recipe.

These sweet and savory maple bourbon crock pot BBQ chicken sandwiches are an ideal summer meal or game day entertaining recipe. Guests can help themselves while you relax, and everyone will be licking their fingers by the end.

The slaw is cool and crunchy. I love it both on top of these sandwiches and as a stand-alone side.

crock pot BBQ chicken sandwiches topped with apple slaw and served on whole wheat buns

More Easy Slow Cooker Recipes for Sandwiches

Tools Used to Make This Recipe

  • Slow Cooker. This one is great because it deters overcooking.
  • Mixing Bowls. Stackable for easy storage and microwave safe.


crock pot bbq chicken sandwiches with apple slaw on top
Print Review
4.5 from 4 votes

Maple Bourbon BBQ Chicken Sandwiches with Apple Slaw

Moist and juicy crock pot BBQ chicken sandwiches topped with a crunchy, creamy apple slaw. You will be addicted to this sweet and savory combination!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Servings: 6 -8 servings


For the Sandwiches:

  • 2 pounds boneless skinless chicken thighs, - trimmed of excess fat
  • 1 cup ketchup
  • 1/2 cup bourbon
  • 3 tablespoons pure maple syrup - (I recommend Grade B)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Dijon mustard, - plus optional additional for serving
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • Whole wheat buns - for serving

For the Slaw:

  • 1 bag broccoli slaw - (10 ounces)
  • 2 scallions - finely chopped
  • 1 tart firm apple, - such as Granny Smith, finely cut into thin, short matchsticks
  • 1 cup non-fat Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  • For the chicken: Place the chicken thighs in the bottom of a 5-6 quarter slow cooker.
  • In a mixing bowl or large measuring cup, whisk together the ketchup, bourbon, maple syrup, apple cider vinegar, molasses, mustard, Worcestershire, onion powder, garlic powder, and red pepper flakes. Pour over the chicken. Cover and cook for 2 hours on high or 4-6 hours on low, until the chicken is cooked through. Transfer to a large bowl or plate and shred with two forks.
  • While the chicken cooks, prepare the slaw. Place the broccoli slaw, scallions, and apple in a large mixing bowl. In a separate bowl or large measuring cup, whisk together the Greek yogurt, apple cider vinegar, maple syrup, mustard, salt, and pepper until smooth. Pour over the slaw, toss to coat evenly, then refrigerate for 2 hours or up to 1 day. (The slaw tastes best when allowed to sit in the refrigerator for a few hours.)
  • Assemble the sandwiches: Spread the buns with Dijon mustard (optional). Pile the shredded chicken onto the bottom bun, top with slaw, then add the top bun. Enjoy warm.


Leftover BBQ chicken can be refrigerated up to 4 days. Reheat gently on the stove. Leftover slaw can be refrigerated 2-3 days, but tastes best the first day (after 2 or so hours in the refrigerator to allow the flavors to meld) or the second day.
Course: Main Course
Cuisine: American
All text and images ©Erin Clarke / Well Plated
DID YOU TRY THIS RECIPE?I want to see! Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!