Pulled chicken is made so easy in the slow-cooker and this version includes brown sugar, a little Italian dressing, and bourbon for a bit of smokiness.
2 lb. boneless skinless chicken breasts
1 c. barbecue sauce, plus more for serving
1/2 c. packed light or brown sugar
1/4 c. bourbon
1/4 c. Italian dressing
2 tsp. garlic powder
1 tsp. paprika
Freshly ground black pepper
6 potato buns
Coleslaw, for serving
In a slow-cooker, combine chicken breasts, barbecue sauce, brown sugar, bourbon, Italian dressing, garlic powder and paprika. Season with salt and pepper.
Toss until well coated, then cover and cook on high for 4 hours or on low for 6 hours.
Shred chicken and serve on buns with a drizzle of barbecue sauce and a spoonful of coleslaw.