440 minutes
Tender, slow-cooked pulled chicken in a tangy apple cider-infused BBQ sauce, served on toasted buns with a fresh slaw.
cups
cups
Light brown sugar, packed
cups
cups
Garlic, finely grated
cloves
to taste
Black Pepper, freshly ground
to taste
Potato Buns, toasted
each
Brussels Sprout Apple & Pear Slaw
to taste
1. Prepare Chicken Cooking Sauce
Whisk together apple cider, ketchup, light brown sugar, apple cider vinegar, and finely grated garlic cloves in the slow cooker. Season with a good pinch of kosher salt and freshly ground black pepper.
2. Add Chicken to Slow Cooker
Add boneless skinless chicken thighs to the slow cooker, ensuring each piece is thoroughly coated with the sauce. Cover and set to cook on low for 6 to 7 hours or on high for 3 to 4 hours.
3. Shred the Cooked Chicken
Once the chicken is cooked and tender, shred it with two forks directly in the sauce, allowing it to absorb the flavors. Taste and adjust seasoning with additional kosher salt and black pepper if necessary.
4. Assemble the Sandwiches
Pile the pulled chicken onto toasted potato buns and top each sandwich with Brussels Sprout, Apple & Pear Slaw. Serve immediately.
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