Healthy Coleslawfor serving (I recommend swapping the bell pepper for 1 Granny Smith apple cut into matchsticks)
Whole wheat bunsfor serving
For the chicken: Place the chicken thighs in the bottom of a 5 to 6-quart 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 the sauce over the chicken.
Cover and cook for 2 hours on high or 4-6 hours on low, until the chicken is cooked through.
While the chicken cooks, prepare the Healthy Coleslaw.
Transfer the cooked chicken to a large bowl or plate and shred with two forks.
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.
TO STORE. Refrigerate leftover pulled chicken for up to 4 days.
TO REHEAT. Rewarm the meat over the stovetop or gently in the microwave, with a splash of water or chicken broth to keep the chicken from becoming too thick or dry if needed.
TO FREEZE. Let the chicken cool completely, then portion into freezer safe containers of your desired size (you also can freeze it flat in a sturdy ziptop bag). Freeze for up to 3 months (I’ve gone even longer). Let thaw overnight in the refrigerator.
Serving: 1of 6, without the bun or slawCalories: 316kcalCarbohydrates: 21gProtein: 30gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 144mgPotassium: 612mgFiber: 1gSugar: 18gVitamin A: 295IUVitamin C: 2mgCalcium: 45mgIron: 2mg