crock pot bbq chicken sandwiches with apple slaw on top
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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!


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


  1. For the chicken: Place the chicken thighs in the bottom of a 5-6 quarter slow cooker.
  2. 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.
  3. 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.)
  4. 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.

Recipe Notes

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
Keyword: Gourmet Sandwich Recipe, Maple Bourbon BBQ Chicken Sandwiches with Apple Slaw, Slow Cooker Chicken

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