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.

Shrimp & Grits with Mustard Seed Chowchow

Charleston, South Carolina is a very special place for me. As a tribute, I make a lot of Southern food. 🙂 I also make shrimp and grits as part of our traditional Easter celebration.

We were lucky enough to travel back to Charleston recently and we brought home a couple of different types of grits. The fresh from South Carolina grits really made this dish extra special. I also baked the grits for the first time and the results were amazing. I used a blend of stone ground white and yellow grits for this dish, but, I also have special pink “unicorn grits” from Millers All Day which I’ll be sure to share with you in another dish.

This dish is from a Food and Wine “staff-favorite” recipe, contributed by Isaac Toups of Toups South in New Orleans. It was absolutely incredible. (We need to go to his restaurant!)  It may be quite difficult to try a new version next year. I served it with roasted asparagus. Lovely.

  1. Preheat oven to 200°F, preferably on convection.
  2. Toss together shrimp and Cajun seasoning in a medium bowl. Cover; refrigerate until ready to use.
  3. Place milk and 1/4 cup butter in a medium ovenproof saucepan. Bring to a vigorous simmer over medium, stirring occasionally.
  4. Gradually add grits, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens slightly and grits are evenly suspended in milk, about 6 minutes.
  5. Cover saucepan; transfer to preheated oven. Bake until grits are tender, 1 hour to 1 hour and 30 minutes. Remove from oven; stir in 2 teaspoons salt and remaining 1/4 cup butter. Cover to keep warm until ready to use. (I put the pot in a warming oven.)
  6. While the grits are in the oven, stir together vinegar, 3/4 cup water, sugar, and remaining 1 1/4 teaspoons salt in a saucepan; bring to a boil over high.
  7. Stir in mustard seeds. Reduce heat to medium-low; simmer, stirring occasionally, until seeds are tender, about 35 minutes.
  8. Add tomato and bell pepper; cook, stirring occasionally, until vegetables are tender and mixture has thickened, 14 to 16 minutes. Remove from heat.
  9. Remove shrimp from refrigerator. Heat oil in a large cast-iron skillet over high until smoking.
  10. Add shrimp to skillet in a single layer; cook until opaque and lightly charred, about 1 minute and 30 seconds per side.
  11. To serve, divide grits among 4 bowls. Top evenly with shrimp and chowchow; sprinkle with sliced scallion.

Note: The chowchow can be made up to a week in advance.

Firehouse Chili Gumbo

This is the last “soup” that I have to share (for now!) in my cozy soup series. 😉 It would be perfect for any Super Bowl Sunday feast. It was layered with flavor.

The recipe was adapted from The New York Times, contributed by Sam Sifton. The original recipe was adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It uses a roux as a base, making it a chili “gumbo.” I substituted ground turkey for the ground beef.

Yield: Serves 8 to 10

For the Chili:

  • 2 tablespoons neutral oil, like canola or grapeseed
  • 3 pounds ground beef or ground turkey, ideally coarse-ground
  • 1 tablespoon coarse salt
  • teaspoons ground black pepper
  • 1 teaspoon ground cayenne pepper, or to taste
  • 2 tablespoons chile powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3 tablespoons steak sauce (I substituted soy sauce)
  • 2 tablespoons Worcestershire sauce
  • 28-ounce cans diced tomatoes

For the Gumbo:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 large yellow onion, peeled and diced
  • 2 medium shallots, peeled and diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 ribs celery, trimmed and diced
  • 3 cloves garlic, peeled and minced
  • 2 6-ounce cans tomato paste
  • 2 8-ounce cans tomato sauce
  • 1 to 2 cups tomato juice
  • 1 cup ketchup
  • 1 tablespoon apple-cider vinegar, or to taste
  • 2 tablespoons hot sauce, or to taste

For Serving:

  • sliced scallions, shredded sharp cheddar cheese, and/or tortilla chips, for garnish, as desired
  • corn bread or corn muffins, optional
  1. Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. (I used an enameled cast iron pot.)
  2. Working in batches, cook the ground meat, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
  3. Pour off excess fat, turn heat down to medium and return the browned meat to the skillet or pot.
  4. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine.
  5. Add steak sauce/soy sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
  6. Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes.
  7. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
  8. Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste.
  9. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
  10. Serve garnished with scallions, shredded cheese, and/or tortilla chips, as desired.

One Year Ago: Squash & Pork Stir-Fry

Two Years Ago: Duchess Baked Potatoes

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