Apple Cider Pulled Chicken Sandwich
Make this easy, juicy Apple Cider Pulled Chicken Sandwich topped with a crisp, creamy apple slaw on brioche. A healthy, high-protein cozy fall meal!
Equipment
- 1 Instant Pot (6-Quart) or Slow Cooker
- 2 Mixing Bowls
Ingredients
Apple Cider Pulled Chicken:
- 1.5 lbs boneless skinless chicken breasts
- 3/4 cup apple cider
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1/2 medium yellow onion sliced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Creamy Apple Slaw:
- 3 cups pre-made coleslaw mix
- 1 crisp Granny Smith apple julienned or thinly sliced
- 1/4 medium red onion thinly sliced
- 2 tbsp mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/4 tsp garlic powder
- Salt and pepper to taste
For Serving:
- 4 soft brioche buns lightly toasted
Instructions
- Place the chicken breasts, apple cider, maple syrup, Dijon mustard, sliced onion, garlic powder, salt, and pepper into your Instant Pot or slow cooker.
- Cook on High Pressure for 10 minutes with a 10-minute natural release (or longer if using frozen chicken), or simmer in a slow cooker on LOW for 4 hours until tender.
- Carefully remove the chicken, shred using two forks, and return the meat to the warm juices in the cooker.
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, maple syrup, garlic powder, salt, and pepper for the slaw dressing.
- Add the shredded coleslaw mix, julienned green apples, and thinly sliced red onions to the bowl and toss until evenly coated.
- Assemble the sandwiches by spooning warm pulled chicken onto toasted brioche buns and topping generously with the creamy apple slaw. Serve immediately!
Notes
- Our Fave Ingredients: For the best results, we like to use use Crown Maple Syrup for the braising liquid, Grey Poupon Dijon for that classic gourmet tang, and Chosen Foods Avocado Oil Mayo in your slaw dressing base.
- Storage and Meal Prep: The cooked pulled chicken and the creamy apple slaw can be stored in separate airtight containers in the refrigerator for up to 3 days.
- Slaw Assembly Timing: For maximum crunch, keep the dressing separate and toss the shredded coleslaw mix and julienned green apples just before serving or up to two hours in advance.
- Appliance Flexibility: You can easily adapt this recipe to fit your schedule by using either a 6-quart Instant Pot for a quick 10-minute pressure cook or a slow cooker on low for 4 hours.
- How to Reheat: Warm the shredded chicken gently in a skillet or saucepan with a splash of broth or remaining cider juices until heated through before building your sandwiches.