Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 1 cup fresh apple cider (not apple cider vinegar)
- 1/2 cup your favorite BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 12 slider buns (brioche preferred)
- 2 cups prepared coleslaw for topping
Instructions
- Place the thinly sliced onions and minced garlic at the bottom of your slow cooker. Position the chicken breasts on top of the onions in a single layer. In a small mixing bowl, whisk together the apple cider, BBQ sauce, brown sugar, Dijon mustard, and smoked paprika. Pour this mixture evenly over the chicken. Season generously with salt and pepper.
- Cover the slow cooker with the lid. Set the temperature to High and cook for 3 to 4 hours, or set it to Low and cook for 6 to 7 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork. Avoid opening the lid during the cooking process to keep the steam trapped inside.
- Remove the chicken breasts from the slow cooker and place them on a large cutting board or in a bowl. Use two forks to shred the meat into thin strips. While the chicken is out, turn the slow cooker to the High setting (if it wasn’t already) to let the sauce bubble and thicken slightly for about 10 minutes. Return the shredded chicken to the pot and toss it thoroughly in the cider sauce to coat every piece.
- Slice your slider buns in half. For the best experience, lightly toast the buns under a broiler or in a pan with a little butter until they are golden brown. Place a generous heap of the apple cider pulled chicken onto the bottom half of each bun. Top the chicken with a spoonful of crunchy coleslaw and place the top bun over it. Serve immediately while the meat is hot and the slaw is cold.
- Cook Time: 4 hours 15 minutes