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 Whole Wheat Potato Rolls topped with Quick Apple Slaw.
Recipe adapted from: realfoodwholelife.com