Emily Ozga's Sweet-n-Spicy Slow Cookin' BBQ Chicken

Emily Ozga
Servings: 8
2+ hr

An easy, but delicious barbecue sandwich!

  • Ingredients
  • step-by-step directions
Emily Ozga's Sweet-n-Spicy Slow Cookin' BBQ Chicken
  • For the Chicken:
  • 2 Boneless Skinless Chicken Breasts
  • 3 Boneless Skinless Chicken Thighs
  • 3/4 cup Bourbon BBQ Sauce (recipe to follow)
  • 1/3 cup Italian Dressing
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Cayenne Pepper
  • Salt and Pepper to taste
  • Buns
  • Provolone Cheese
For the Bourbon BBQ Sauce:
  • 1/2 Onion (finely chopped)
  • 3/4 cup Bourbon (or whiskey of choice)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Garlic Salt
  • 1/2 teaspoon Cayenne Pepper
  • 2 cups Ketchup
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Tomato Paste
  • 1/2 cup Brown Sugar
  • 1/3 cup Apple Cider Vinegar
  • 2 tablespoons Butter
For the Broccoli Slaw:
  • 12 ounces Shredded Broccoli Slaw (or raw broccoli stalks shredded in food processor)
  • 3 tablespoons Mayonnaise (light mayo is preferred)
  • 2 tablespoons Balsamic or Cider Vinegar
  • 2 teaspoons Sugar
  • 1 teaspoon Dried Dill
  • Salt and Pepper to taste
  • For the Bourbon BBQ Sauce: Melt butter in a saucepan over medium heat. Add minced onions and cook until softened. Add spices and stir. Add bourbon, ketchup, Worcestershire sauce, tomato paste, brown sugar and vinegar. Continue stirring until sauce begins to bubble. Reduce heat to low and cook until slightly thickened. Adjust with extra cayenne or sugar, if desired. The sauce can be refrigerated in a sealed container for future use.
  • For the Chicken: Grease slow cooker with butter or non-stick spray. Turn on low and add barbecue sauce, Italian Dressing, cayenne, oregano, salt and pepper. Lay the chicken pieces in the slow cooker, coating both sides with sauce. Cover and cook on high for 4 hours, or on low for 8 hours.
  • 30 minutes before serving, remove chicken pieces from slow cooker. Allow to cool slightly, shred meat, and return to slow cooker. If you need more liquid after shredding, add a bit more BBQ sauce and a dash of Italian dressing. 
  • Serve on a bun, topped with a piece of provolone cheese, if desired. 
  • For the Broccoli Slaw: Combine ingredients in a bowl, cover, and refrigerate for at least 1 hour before serving.
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