MAPLE BOURBON BBQ CHICKEN SANDWICHES WITH APPLE SLAW
Adapted from Well Plated – Yield: 8 servings
2 lbs. boneless, skinless chicken breasts 1 cup ketchup
½ cup bourbon (or chicken stock 3 Tbsp. pure maple syrup
3 Tbsp. apple cider vinegar 1 Tbsp. molasses
1 Tbsp. Dijon mustard, plus optional additional for serving
1 Tbsp. Worcestershire sauce 1 tsp. onion powder
1 tsp. garlic powder ½ tsp. red pepper flakes
Whole wheat buns, for serving
10 oz. Mann’s® Broccoli Cole Slaw® 2 scallions, finely chopped
1 tart, firm apple, such as Granny Smith, finely cut into thin, short matchsticks
1 cup plain non-fat Greek yogurt 1 Tbsp. apple cider vinegar
1 Tbsp. of maple syrup 2 tsp. Dijon mustard
1 tsp. salt ¼ tsp. black pepper
For the chicken, place the chicken breasts 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.
Pro Tip: 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.