Share this Recipe

Directions:

• Preheat oven to 350°F or heat crockpot to high.
• Rinse chicken with cold water and pat dry with paper towels.  Add to large roasting pan or crockpot set to high.
• Whisk together bourbon glaze ingredients in a bowl until well blended. Pour over meat.
• Cover and cook for 4 hours or until meat is fork tender. Once the meat is tender, remove from roasting pan or slow cooker and let cool slightly before pulling apart with a fork. **If like crispy carnita-esque meat heat 2 tablespoons of oil in a large sauté pan over high heat. Press the shredded meat into the oil and fry until crusty on one side. Then Serve.
• Build your sliders! Place a scoop of glazed chicken on slider, top with blueberry corn salsa, cilantro cream sauce, and serve with shredded cabbage. For party serving:  Use your slow cooker to braise your meat as seen above.  When holding meat during party add pint of stock and turn to low.

Blueberry Corn Salsa:

• Toss the blueberries corn, pineapple, pepper, red onion, jalapenos, and cilantro together in a large bowl.
• Add the remaining ingredients to mix, toss again, season to taste with salt and pepper.

Cilantro Cream Sauce:

• In a small, sealable container mix the sour cream, cilantro, lime juice, and seasoning. Mix well and taste—adjust seasoning as desire.
• Cover and refrigerate until ready to serve.