Pulled Apple Cider Chicken Sandwich

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This Pulled Apple Cider Chicken Sandwich will be your new fall dinner menu favorite. It is perfect for a busy weeknight when your schedule is stacked. Or maybe you want something waiting for you when you come back from trick or treating. It is also great to serve during a game day feast or when your kids have sports of their own.

The chicken breast simmers in the crockpot with apple cider. Once it’s finished strain the chicken and apple cider through a mesh sieve and use it to make a great apple cider bbq sauce!

I love using pretzel buns and cheddar cheese to accompany this sandwich. However, a brioche bun would work really well too! I also like to pile it high with my Apple and Fennel slaw recipe that is on the blog as well

Pulled Apple Cider Chicken Sandwich

ingredients

• 2-3 boneless skinless chicken breast

• 1 1/2 cups apple cider

• 1 tbsp whole grain mustard

• 1/2 tbsp chipotle sauce

• 1/2 yellow onion, sliced

• 1 tsp kosher salt

• 1/2 tsp pepper

• Pretzel Buns

• 4 slices cheddar cheese

Apple Cider BBQ Sauce

• 3/4 apple cider (from the crockpot)

• 1/3 cup ketchup

• 2 tsp Worcestershire sauce

• 1 tbsp brown sugar

• 1/2 tsp paprika

• 1/4 tsp onion powder

• kosher salt

• pepper

• 1/2 tbsp cornstarch

• 1 tbsp water

instructions

1. In a medium size bowl whisk together the apple cider, mustard, chipotle sauce, salt, and pepper.

2. Add chicken to the crock pot, and pour over mixture. If does not cover the chicken, add a little more apple cider.

3. Cover and cook on low for 6-7 hours, until the chicken can be easily pulled a part by a fork.

4. Once the chicken is done cooking, transfer chicken to large bowl.

5. Place fine mesh sieve over a bowl (or hold it above). Pour the liquid from the crockpot ihrough the sieve to strain out any bits of whole grain mustard and etc.

6. Add 3/4 cups of that liquid to a sauce pot. Discard the rest.

7. Add the ingredients for the apple cider bbq sauce to the pot, and stir to incorporate.

8. Bring the mixture to a simmer over medium/low heat.

9. In a small cup mix together the cornstarch and water, until cornstarch is melted into the water. Once it is simmering add in the cornstarch mixture. Stir well.

10. Let the bbq sauce simmer for a bout 10 minutes, letting it thicken, stirring occasionally.

11. While the sauce is cooking, shred your chicken. Using two forks gently pull chicken apart.

12. Once the sauce is done pour sauce over the pulled chicken a little bit at a time, tossing to coat.

13. Assemble the sandwich: spread some of the BBQ on the pretzel bun, then layer on the cheese, pile chicken on top with apple fennel slaw, and serve.

RECIPE NOTES:

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