Slow Cooker Cider-Braised Pulled Chicken Sandwiches
5
Points®
Total time: 6 hr 22 min • Prep: 22 min • Cook: 6 hr • Serves: 12 • Difficulty: Easy
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.
Ingredients
Fresh apple(s)
2 large
Uncooked Spanish onion(s)
1 large
Uncooked boneless skinless chicken breast(s)
2 pound(s)
Apple cider
0.75 cup(s)
Mustard
2 tsp
Kosher salt
2 tsp
Black pepper
0.5 tsp
Poultry seasoning
0.5 tsp
Shredded red cabbage
0.75 cup(s)
Shredded carrots
0.75 cup(s)
Apple cider vinegar
1 Tbsp
Rosemary
1 tsp
Reduced calorie hamburger bun(s)
12 item(s)
Instructions
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.
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