380 minutes
A cozy and delightful meal featuring tender pulled chicken infused with apple cider and a tangy sauce, served with a crisp slaw on toasted potato buns.
cups
cups
Light brown sugar, packed
cups
cups
Garlic Clove, finely grated
each
to taste
Black Pepper, freshly ground
to taste
Potato Buns, split and toasted
each
Brussels Sprout Apple & Pear Slaw
as needed
1. Prepare the Sauce
In the slow cooker, whisk together the apple cider, ketchup, brown sugar, apple cider vinegar, finely grated garlic, kosher salt, and freshly ground black pepper.
2. Add Chicken and Cook
Add the chicken thighs to the sauce in the slow cooker. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is very tender.
3. Shred the Chicken
Once the chicken is cooked, use forks to shred it in the sauce, allowing it to absorb the flavors.
4. Assemble the Sandwiches
Spoon the pulled chicken onto the toasted potato buns and top with the Brussels Sprout, Apple & Pear Slaw before serving.
Ensure the heat is low and consistent. This slow cooking breaks down the connective tissue, resulting in juicy, tender chicken.
They have higher fat content, offering more flavor and juiciness compared to breasts.
Begin by searing the chicken thighs skin-side down in a hot pan. This step is crucial for rendering fat and developing a deep caramelized coating that enriches the dish.
They are fundamental building blocks of flavor. Consider enhancing with finely minced shallots for a sweeter undertone.
After the chicken is done, reduce the braising liquid to concentrate flavors. This will be your drizzled sauce over the pulled chicken.
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