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Slow Cooker Maple Bourbon BBQ Chicken Sandwiches with Apple Slaw

Slow Cooker Maple Bourbon BBQ Chicken Sandwiches with Apple Slaw


Maple Bourbon Slow Cooker BBQ Chicken Sandwiches


Slow cookers are one of our favorite tools in the kitchen. These delicious Maple Bourbon Slow Cooker BBQ Chicken Sandwiches are topped with a perfectly tangy slaw. Don’t be afraid of the ingredient list – these sandwiches couldn’t be easier to throw together. Make these for your next weeknight meal or homegating party.



Slow Cooker Maple Bourbon BBQ Chicken Sandwiches with Apple Slaw

Adapted from Well Plated



  • Sandwiches:
  • 2 lbs. boneless, skinless chicken breasts
  • 1 cup ketchup
  • ½ cup bourbon
  • 3 Tbsp. pure maple syrup
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. molasses
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ tsp. red pepper flakes
  • Whole wheat buns, for serving (or gluten free buns for gluten free)



10 oz. Mann's® Broccoli Cole Slaw® (found in our produce department)

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. pure maple syrup

2 tsp. Dijon mustard

Salt and pepper, to taste



  1. For the chicken, place the chicken breasts in the bottom of a 5-6 quart slow cooker.
  1. In a mixing bowl, 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.
  2. 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.)
  1. Assemble the sandwiches: Pile the shredded chicken onto the bottom bun, top with slaw, then add the top bun. Enjoy warm.


Yield: 8 servings


Tip: The alcohol from the bourbon should completely burn off during the cooking process. However, if you want to be 100% certain that this recipe is alcohol-free, substitute ½ cup chicken stock for ½ cup bourbon. This will also make the recipe gluten-free.


*Per Serving: Calories 400, Total Fat 5g (Saturated 1g, Trans 0g), Cholesterol 85mg, Sodium 700mg, Total Carbohydrate 48g (Dietary Fiber 1g), Protein 34g, Vitamin D 0%, Calcium 10%, Iron 10%, Potassium 15%


Maple Bourbon Slow Cooker BBQ Chicken Sandwiches


Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.


FVMM Tip: Apple

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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