Slow Cooker Cider-Braised Pulled Chicken-Apple Sandwiches

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 Spanish onion(s)

1 large, or yellow onion, sliced thinly

uncooked boneless skinless chicken breast(s)

2 pound(s)

apple cider

¾ cup(s)


2 tsp, grainy variety

kosher salt

2 tsp, or to taste

black pepper

½ tsp, or to taste

poultry seasoning

½ tsp

shredded red cabbage

¾ cup(s)

shredded carrot(s)

¾ cup(s)

apple cider vinegar

1 Tbsp, divided


1 tsp, chopped

reduced calorie hamburger roll(s)

12 item(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.

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