Slow Cooker Apple Cider Pulled Chicken Sandwiches
2 Medium Sweet, Crisp Apples (such as Honeycrisp), cored and chopped
1 Medium Yellow Onion, thinly sliced
1 Teaspoon Kosher Salt
1 Teaspoon Granulated Garlic Powder
3/4 Cup Unsweetened Apple Cider, divided
2 Pounds Boneless, Skinless Chicken Breasts or Thighs
4-6 Martin’s 12-Sliced (Slider) Potato Rolls, for serving
Quick Apple Slaw:
2 Tart Apples (such as Granny Smith), cored and thinly sliced or grated
1 Scallion (White and Green Parts), thinly sliced
1 Small Medium Napa or Green Cabbage, sliced into thin shreds (about 4 Cups)
1 Tablespoon Olive Oil
1 Tablespoon Apple Cider Vinegar
1/4 Teaspoon Salt
Place the apples and onions in a 6-quart slow cooker. Sprinkle with ½ teaspoon salt, tossing to combine.
Sprinkle both sides of the chicken with an additional ½ teaspoon salt and garlic powder.
Place the chicken on top of the onion and apple mixture. Pour over ½ cup apple cider. Cover and cook on high for 4 hours or low for 6, or until the chicken is very tender and cooked through.
Transfer the chicken to a cutting board. Shred with two forks, then place back into the slow cooker, add the remaining ¼ cup apple cider, stirring to combine. Taste and add additional salt or apple cider as needed.
While chicken is cooking, prepare Quick Apple Slaw:
In a medium bowl combine the apples, scallion, cabbage, olive oil, apple cider vinegar, and ¼ teaspoons salt. Allow to sit for at least 5 minutes for the flavors to combine and the cabbage to wilt, then serve.
Serve the Apple Cider Pulled Chicken on Martin’s 12-Sliced (Slider) Potato Rolls topped with Quick Apple Slaw.
Recipe adapted from: realfoodwholelife.com