Photo of Slow Cooker Cider-Braised Pulled Chicken Sandwiches by WW

Slow Cooker Cider-Braised Pulled Chicken 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. On fall weekends when folks gather for football games, be prepared with this easy crowd-pleaser. In less than 30 minutes, ingredients combine and virtually cook themselves over the course of the afternoon or even morning for a mid-day game. Take along in your slow cooker for a potluck hit. For a delicious twist, serve the chicken mixture over a bed of spicy baby arugula or stir into cooked your favorite whole grain. Leftovers make for a great portable lunch option with a few fresh apple slices.



2 large, Fuji variety, peeled, sliced

Spanish onion

1 large, or yellow onion, sliced thinly

Uncooked boneless skinless chicken breast

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 carrots

¾ cup(s)

Apple cider vinegar

1 Tbsp, divided


1 tsp, chopped

Reduced calorie hamburger bun

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.