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.

Single-Crust Damson Plum & Apple Pie

I “had” to make this wonderful weeknight pie with the Damson plums I received in my CSA share. 🙂 Apparently, they are too tart to be eaten raw and must be cooked. Lucky for me, I received over two pounds of them and was able to enjoy them in two different desserts!

The combination of tart fruit with a sweet cookie-like crust in this pie was absolutely delicious. Blending plums with apples was a wonderful bridge from summer to fall as well.

This recipe was adapted from The Guardian, contributed by Nigel Slater, via Smitten Kitchen. The original recipe used prune plums. It was almost a cobbler with its crumbly lid and oozing filling. Amazing.

I’m sharing my pie at Angie’s Fiesta Friday #138 this week, co-hosted by my friends Mollie @The Frugal Hausfrau and Johanne @French Gardener Dishes. Enjoy!

For the Pastry Lid:

  • 7 tablespoons (100 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 teaspoon finely grated orange zest (I used the zest from about 1/2 a naval orange.)
  • 1 large egg, lightly beaten
  • 1 cup plus 6 1/2 tablespoons (175 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse or flaky salt
  • milk or heavy cream, for brushing crust
  • turbinado or granulated sugar, for sprinkling crust
  • softly whipped, lightly sweetened cream, or vanilla ice cream, for serving, optional (unnecessary!)

For the Filling:

  • 1 pound ripe Damson plums or Italian prune plums, pitted and quartered
  • 1 pound apples, peeled, cored and cut into smaller chunks (I used Pink Lady apples.)
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon ground cinnamon
  • squeeze or two of fresh orange juice
  1. Make the pastry lid: In a stand mixer, cream the butter, sugar and orange zest until light and fluffy.
  2. Mix in the lightly beaten egg and scrape down sides.
  3. Slowly add the flour, baking powder and salt and beat until combined.
  4. Scrape dough into a piece of waxed paper or plastic wrap, and stick in the freezer for 10 to 20 minutes, or until firmed up.
  5. Assemble the pie: Preheat oven to 350°F (180°C or gas mark 4).
  6. Butter a pie dish. (I used cooking oil spray.)
  7. Add the fruit and sprinkle it with the sugar, cinnamon and orange juice. Gently toss the ingredients together once or twice. 
  8. Roll out the firmed-up lid dough between sheets of plastic wrap or on a very well floured counter.
  9. Gently lift it onto the pie and fold the edges underneath to fit the dish. Crimp the edges, as desired. (Note: The crust may tear- all the better to let juice erupt through.)
  10. Cut 4 vents in the top to allow steam to release and additional juice to bubble through.
  11. Brush the crust with milk or cream, sprinkle with sugar. 
  12. Bake for 35 to 40 minutes, until lightly golden on top, covering the edges after the first 15 minutes of baking to prevent over-browning.
  13. Scoop onto dishes and serve plain or with whipped cream or ice cream, as desired. (I thought it was perfect on its own!)

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Apple & Pear Galette with Walnut Streusel

Nothing is better than having a Happy Birthday Galette after Happy Birthday Mushroom Soup! 🙂 I made this delicious free-form galette for my mom’s early birthday dinner celebration. Today is my mom’s actual birthday, so I felt like it was about time I posted it! Happy Birthday, Mom! ❤

This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Justin Chapel. I loved that the fruit was left unpeeled. It would also be absolutely fabulous for Thanksgiving.

I haven’t joined a link party for some time, so I’m sharing this deliciousness at Throwback Thursday and Fiesta Friday this week! Woo hoo! Enjoy. 🙂

Yield: Serves 12

For the Crust:

  • 2 cups all-purpose flour, plus more for rolling
  • 3/4 teaspoon kosher salt
  • 1 1/2 sticks cold unsalted butter, cubed
  • 1/2 cup ice water

For the Streusel:

  • 2/3 cup walnuts
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed

For the Filling:

  • 2 Granny Smith apples—halved, cored and thinly sliced lengthwise
  • 2 firm Bartlett pears—halved, cored and sliced lengthwise 1/4 inch thick (I used Red Bartlett pears)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 1 large egg beaten with 1 teaspoon water
  • turbinado sugar, for sprinkling the crust
  • Confectioners’ sugar, for dusting, optional
  • freshly whipped cream, for serving, optional

IMG_1022

Make the Crust:

  1. In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are 
the size of small peas.
  2. Sprinkle the water on top and pulse until the dough just comes together.
  3. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. (I turn it out onto a large piece of plastic wrap to decrease the mess.) Wrap in plastic and refrigerate until well chilled, 1 hour or up to overnight.

Make the Streusel:

  1. Preheat the oven to 400°, on convection. Spread the walnuts in a pie plate and bake for about 5 to 8 minutes, until lightly browned. Let cool, then chop.
  2. In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using a pastry blender or your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal.
  3. Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.

Make the Filling:

  1. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice.
  3. On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. (I roll the dough out on a piece of parchment paper fitted to the baking sheet.) Ease the dough onto the prepared baking sheet.
  4. Mound the filling in the center of the oval, leaving a 2-inch border. IMG_1019
  5. Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling. IMG_1020
  6. Brush the crust with the egg wash and sprinkle evenly with turbinado sugar.
  7. Bake the galette for 37 to 40 minutes in a convection oven, or up to 45 to 50 minutes in a standard oven, until the fruit is tender and the streusel and crust are golden brown.
  8. Let the galette cool. 
Dust with confectioners’ sugar, if using, before serving. Serve with fresh whipped cream, if desired.

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Throwback Thursday #15 is hosted by Mollie @ The Frugal Hausfrau and Quinn @ Dad Whats 4 Dinner.

Fiesta Friday #94 is hosted by Judi @Cooking with Aunt Juju and Stef @The Kiwi Fruit.

Whole Wheat Applesauce Muffins with Maple Glaze

After reading the post about these healthy muffins on Cooking with Aunt Juju, I made them the next morning! I had to have the maple glaze- my daughter was in complete agreement. 🙂

The original recipe used amazing homemade applesauce in the muffins… I didn’t have time for that on such short notice. 😉 I used Trader Joe’s organic unsweetened applesauce instead. (Next time I’ll have to try the homemade- I’m sure it would be fabulous.) I also modified the recipe to include whole wheat flour, use one whole egg, one percent milk, and coarse salt. I also had to increase the amount of maple syrup in the glaze. 🙂

The maple glaze adds something special, sweet, and indulgent to a healthy, whole grain base. A wonderful balance! These muffins are a perfect autumn breakfast.

For the Applesauce Muffins:

  • 1 1/2 cups rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 to 1/2 tsp coarse salt, to taste
  • 1 cup unsweetened organic applesauce
  • 1/2 cup 1% milk
  • 1/2 cup light brown sugar, packed
  • 3 T canola oil
  • 1 large egg
  1. Preheat the oven to 400°F on convection.
  2. In a large bowl combine the oats, flours, cinnamon, baking powder, baking soda, and salt.
  3. In a separate bowl beat together the applesauce, milk, brown sugar, oil, and egg.
  4. Add the wet ingredients to the dry and mix just until moistened.
  5. Spoon into greased muffin tins and bake for 16 minutes on convection, or up to 20 minutes in a standard oven. Remove, cool and make the glaze.

For the Maple Syrup Glaze:

  • 1 T butter, melted
  • 1/2 cup confectioners’ sugar, sifted
  • 3 1/2 T pure maple syrup
  1. Combine ingredients. Drizzle over muffins once they have cooled.

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