Bourbon BBQ Pulled Chicken Sandwiches and Green Apple Slaw

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Total Reviews: 14

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  • on March 20, 2013

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    This recipe is fabulous! I used Jim beam. Between it and the the other fruit fruit added a very nice dimension. I made this for a work potluck so I filled a crock pot using 4 huge breasts and 4 good size thighs. I found I really needed to triple the amount of sauce but that's ok. Can't ever have enough broth. I followed the recipe to a T. Next time I would probably use more thigh meat and less breast. Thigh meat is much more juicy and flavorful. I recommend adding this to a menu for weekends or football night. Shredding all he meat was the only time consuming part of this recipe.

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  • on October 25, 2012

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    The flavor of the chicken & sauce with the slaw was INCREDIBLE. The combination of the bourbon & orange with the vinegar slaw hit every taste bud on my tongue, it was brilliant. I followed the recipe and instructions exactly, except that I used only 2 oz of bourbon (all I had was a mini bottle and the flavor was spot on so I will do that again next time. I also added probably only 1/2 cup of poaching liquid, not the full cup called for in the recipe. This is going to be a regular in our household.......

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  • on December 17, 2011

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    Did not make apple slaw and did not care for BBQ sauce. I was hoping for a lot more authentic flavor.

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  • on December 10, 2011

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    I also did not make the slaw, but the chicken received wondrous reviews as did the bourbon sauce...I will do this again!!

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  • on October 22, 2011

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    I see the other reviews of people who only made the BBQ and skipped the slaw. Big mistake!!! The flavor of the slaw was amazing when paired with the BBQ sauce. Absolutely delicious. We will definitely be making this one again. Also, one more note, I couldn't find shot-sized bottles of bourbon at my grocery store, so I substituted Jim Beam whiskey instead, and it was great.

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  • on October 19, 2011

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    This is the worst RR recipe I've ever tried. I used Marker's Mark, perhaps the sauce should have been made with a lesser bourbon. Sauce was too sharp and too peppery. Poaching method for chicken was ok. Thankfully, I had some bottled sauce to use.

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  • on October 13, 2011

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    Rachel mentioned variations on the barbecue sauce base, but they aren't listed in the recipe. Can someone provide them?

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  • on October 09, 2011

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    I only tried the barbecue sauce and it was very good, will make again...it had a little spice to it.

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  • on October 09, 2011

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    WOW THIS WAS GREAT BUT I THAUGHT YOU WERE SUPPOSE TO PUT A CUP OF LIQUID IN BBQ SO I DID A WHOLE CUT UP CHICKEN AND ADDED SOME FLOWER TO THICKEN WAS GREAT!!!!! I TO WOULD LIKE TO KNOW HOW LONG YOU CAN KEEP UNREFRIGERATED FOR A GIFT LIKE YOU SAID.

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  • on October 07, 2011

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    Good stuf.

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