Photo of Slow cooker cider-braised pulled chicken-apple sandwiches by WW

Slow cooker cider-braised pulled chicken-apple sandwiches

2 - 5
PersonalPoints™ per serving
Total Time
6 hr 22 min
22 min
6 hr
Chicken breasts cook up tender in a cider-based braising liquid with onions and apples. It’s a great fall dish, especially good to make ahead for a crowd.


Fresh apple(s)

2 large, Fuji variety, peeled, sliced

Uncooked onion(s)

1 large, sliced thinly

Uncooked boneless skinless chicken breast(s)

2 pound(s)

Apple cider

¾ cup(s)

Whole-grain mustard

2 tsp(s)

Kosher salt

2 tsp(s), or to taste

Black pepper

½ tsp(s), or to taste

Poultry seasoning

½ tsp(s)

Shredded red cabbage

¾ cup(s)

Shredded carrot(s)

¾ cup(s)

Apple cider vinegar

1 tbsp(s), divided


1 tsp(s)

Light hamburger roll(s) or bun(s)

12 bun(s), toasted


  1. Place apples and onion in a 4-quart or larger slow cooker; top with chicken.
  2. In a small bowl, whisk together cider, mustard, salt, pepper and poultry seasoning; pour over chicken. Cover and cook on LOW until chicken is cooked through, 5-6 hours.
  3. Meanwhile, when chicken is almost done cooking, in a medium bowl, toss together cabbage, carrots and 2 tsp vinegar; season to taste and set aside.
  4. Using two forks, shred chicken in slow cooker; stir in remaining 1 tsp vinegar and rosemary. Season to taste, if necessary, and spoon 1/2 c chicken mixture onto each roll bottom. Top each with 2 Tbsp slaw; cover with roll tops.
  5. Serving size: 1 sandwich.


The chicken mixture is also fabulous on its own, over a bed of arugula, or served with whole grains.