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Savory Apple Cider Pulled Chicken Sandwiches with Easy Honey Mustard Slaw

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Tender pulled chicken simmered in apple cider paired with a crisp, tangy honey mustard slaw, perfect for a quick and comforting weeknight meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 1 cup apple cider (not apple cider vinegar)
  • 1/2 cup chicken broth
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • Salt and pepper, to taste
  • 6 sturdy sandwich buns or rolls (brioche or potato buns recommended)
  • Optional: pickles or fresh herbs like parsley for garnish

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 5 minutes until soft and translucent. Then add the minced garlic and cook for another minute until fragrant.
  2. Season the chicken breasts with salt, pepper, smoked paprika, and cumin. Place them in the skillet and brown on each side for 2-3 minutes until they develop a light golden crust.
  3. Transfer the chicken and onions to a medium pot or slow cooker. Pour in 1 cup apple cider and 1/2 cup chicken broth. Bring the mixture to a gentle simmer, cover, and cook for 35-40 minutes on the stovetop or 3-4 hours on low in a slow cooker until the chicken is tender enough to shred.
  4. Remove the chicken from the cooking liquid and shred into bite-sized pieces using two forks. Return the shredded chicken to the pot with the cooking juices to soak up flavor and keep warm.
  5. In a medium bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth. Toss in the shredded cabbage and carrots, mixing until well coated. Adjust seasoning as needed.
  6. Toast the sandwich buns lightly in a dry skillet or oven to prevent sogginess and add crunch.
  7. Assemble the sandwiches by piling pulled chicken onto each bun bottom, topping with a generous spoonful of honey mustard slaw, adding pickles or fresh herbs if desired, and crowning with the top bun.
  8. Serve the sandwiches warm.

Notes

If chicken isn’t shredding easily, cook longer covered and check every 10 minutes. Keep the cooking liquid to keep chicken juicy. Toast buns before assembling to prevent sogginess. Freshly shred cabbage for best slaw texture. Chill slaw 15 minutes before serving to meld flavors. For gluten-free, use gluten-free buns or lettuce wraps and ensure condiments are gluten-free. Pressure cooker can speed up cooking time.

Nutrition

Keywords: pulled chicken, apple cider, honey mustard slaw, sandwiches, quick dinner, easy recipe, weeknight meal, comfort food

Find it online: https://recipebelle.com/savory-apple-cider-pulled-chicken-sandwiches-with-easy-honey-mustard-slaw-recipe/