Apple Cider Pulled Chicken Sandwiches with Apple Slaw
Tender chicken braised with spiced apple cider, tart apples, onions, garlic, and barbeque sauce; all piled high on toasted pub buns and topped with an easy apple slaw. It's unapologetically messy and completely delicious!
Ingredients
For the chicken
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts and/or thighs
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 2 apples, peeled and cut in small 1/4 inch pieces any kind of apple will work
- 1/4 cup favorite BBQ sauce
- 1/3 cup fresh apple cider (if in season) otherwise store-bought is just fine
- salt and pepper
- 1 tsp apple cider vinegar
- sliced mozzarella cheese optional
For the slaw
- 2 tbsp mayo
- 2 tbsp plain Greek yogurt, 2%
- 1 tbsp cider vinegar
- 2 tsp honey
- 3 cup thinly shredded red cabbage use store-bought slaw mix for a short cut
- 1 apple, grated use paper towels to squeeze out extra moisture
- salt and pepper to taste
- 4 large pub buns or buns of choice
- mayo or butter for spreading on buns
Instructions
Braising chicken
- Heat a large Dutch oven to medium high heat and add olive oil. Season chicken with a little salt and pepper. Sear chicken for 3 minutes on both sides until golden. Chicken does not need to be cooked through at this point.
- Remove chicken from the pot and add onion, garlic and apples. Sauté for 1-2 minutes until fragrant. Add BBQ sauce and apple cider. Stir and break up the bits from the bottom. Add chicken back to the pot and turn the heat down to low. Put the lid on and simmer for 20 minutes. Stir occasionally.
- Once the chicken is cooked and the apples are soft and tender, remove chicken and shred on plate, or shred right in the pot. Place chicken back in pot with sauce and add 1 tsp apple cider vinegar. Toss to coat chicken well. Keep warm.
Apple Slaw
- While the chicken cooks, make the slaw. In a medium bowl add the mayo, yogurt, vinegar, honey, salt and pepper. Whisk until smooth. Add cabbage and apple and toss until well coated. Place in refrigerator until ready to use.
Griddle toasted buns
- This is optional but it really makes these extra special. You can also toast the buns under a broiler, or in the toaster without any butter or mayo.
- Spread a little mayo or butter (we like mayo) on the inside of each bun half. Heat a griddle or large nonstick pan to medium heat. Place buns mayo side down on hot griddle and toast inside until golden brown, about 2-3 minutes. They can burn easily so make sure you don't walk away. Remove from pan and place on paper towels until ready to use.
Assemble sandwiches
- Top each bottom bun with chicken mixture, making sure you get little bits of the cooked apple. Add slaw to the top of the chicken and place the other bun half on top. Easy!
Optional
- Add a slice of mozzarella cheese after you've placed the chicken on the bun. Place under the broiler in the oven until melted.
Notes
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.