Apple Cider Pulled Chicken Sandwiches with Slaw

I have made slow-cooker pulled chicken sandwiches in the past but felt like they would be improved with slaw. This version fulfilled that wish! We ate them on soft potato rolls with chips. It was a wonderful, casual dinner that we enjoyed outside on a beautiful night.

This recipe was adapted from Just Cook It! 145 Built-to-be-Easy Recipes that are Totally Delicious by Justin Chapple. I used broccoli slaw as a base for the cole slaw topping and opted to not toast the rolls. With minimal preparation required in the morning, it’s a great dish to serve after a busy day.

Yield: Serves 6 to 8

For the Pulled Chicken:

• 1 cup apple cider
• 1/2 cup ketchup
• 1/2 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 2 garlic cloves, finely grated
• coarse salt
• freshly ground black pepper
• 3 pounds boneless, skinless, chicken thighs (about 8 to 10)
• potato sandwich rolls, split, toasted if desired, for serving
• slaw (recipe below), for serving

For the Slaw:

• 1/3 cup mayonnaise
• 3 T apple cider vinegar
• 3/4 tsp celery seeds
• 12 ounces broccoli slaw (Trader Joe’s) or Brussels sprouts or shredded cabbage
• 1 large Ruby Frost or Granny Smith apple, cored and julienned
• 1 very firm Anjou or Bartlett pear, cored and juilienned
• coarse salt
• freshly ground black pepper

To Make the Chicken:

1. In a slow cooker, whisk together the apple cider, ketchup, sugar, vinegar, garlic, 2 tsp coarse salt, and 1 tsp pepper.
2. Add the chicken thighs and mix well.
3. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is very tender.
4. Using 2 forks, shred the chicken in the sauce and then season generously with salt and pepper.

To Make the Slaw:

1. In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds.
2. Using a mandoline set to 1/8″, julienne the apple and pear. Slice the Brussels sprouts lengthwise by hand, if using.
3. Add the fruit to the mayonnaise mixture, followed by the shredded cabbage/broccoli/Brussels sprouts.
4. Season with salt and pepper and mix.
5. Chill until ready to serve.

To Serve:

1. Pile the pulled chicken on soft or toasted potato buns, top with slaw, and serve.

Note: The pulled chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →