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Slow Cooker Apple Cider Pulled Chicken Sandwiches

4 Hrs, 15 Mins


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

1/4 Teaspoon Pepper (optional)

Serves: 4-6


Step 1

Place the apples and onions in a 6-quart slow cooker. Sprinkle with ½ teaspoon salt, tossing to combine.

Step 2

Sprinkle both sides of the chicken with an additional ½ teaspoon salt and garlic powder.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve the Apple Cider Pulled Chicken on Martin’s 12-Sliced (Slider) Potato Rolls topped with Quick Apple Slaw.

Recipe adapted from: