Ingredients:

  • 3 lb boneless, skinless chicken breast or thighs
  • 1 cup low sodium chicken stock
  • 1 tbsp smoked paprika
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup Jack Daniel's Tennessee Whiskey
  • 1 1/2 cups full fat Coca-Cola (not diet)
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • 8 brioche slider buns (for serving)

Instructions:

  1. Phase I, Step 1: Prepare the Chicken. Pat the chicken pieces dry. Season generously on all sides with salt, pepper, and smoked paprika.
  2. Phase I, Step 2: Set Up the Slow Cooker. Place the seasoned chicken into the slow cooker. Pour the chicken stock over the meat.
  3. Phase I, Step 3: Cook Low and Slow. Cook on the LOW setting for 3 to 3.5 hours, or until the chicken is fork-tender and pulls apart easily.
  4. Phase I, Step 4: Reserve and Shred. Remove the cooked chicken and place it on a clean cutting board. Reserve about 1/4 cup (60 ml) of the cooking liquid. Use two forks to shred the chicken finely. Set aside.
  5. Phase II, Step 5: Combine Glaze Ingredients. In a heavy-bottomed saucepan, combine the Jack Daniel’s, Coca-Cola, ketchup, brown sugar, cider vinegar, Worcestershire sauce, garlic powder, onion powder, and Dijon mustard.
  6. Phase II, Step 6: Initial Reduction (High Heat). Bring the mixture to a rapid boil over medium-high heat. Stir constantly for the first 5 minutes to ensure the sugar dissolves and the alcohol begins to boil off.
  7. Phase II, Step 7: Simmer and Thicken (Low Heat). Reduce the heat to a steady, low simmer. Cook for 30–35 minutes, stirring occasionally, until the glaze has thickened significantly, coats the back of a spoon, and reduces by about one-third.
  8. Phase II, Step 8: Adjust Consistency. Stir in the reserved 1/4 cup of chicken cooking liquid to thin the sauce slightly if it’s too thick, ensuring the flavour remains deep. Taste and adjust salt or vinegar if needed.
  9. Phase III, Step 9: Glaze the Chicken. Transfer the shredded chicken back to the slow cooker (or a large bowl). Pour about two-thirds of the finished Jack & Coke glaze over the chicken and toss thoroughly until every strand is coated and sticky. Keep the remaining glaze warm for serving.
  10. Phase III, Step 10: Finish Warm. If serving immediately, turn the slow cooker to HIGH for 10 minutes to heat the glazed chicken through.
  11. Phase III, Step 11: Assemble Sliders. Lightly toast the brioche buns. Spoon a generous amount of the pulled chicken onto the bottom bun. Drizzle with a little extra glaze if desired, and serve immediately.