Apple Cider Pulled Chicken Sandwiches
These Apple Cider Pulled Chicken Sandwiches are juicy, tender, and packed with sweet tangy flavor topped with creamy coleslaw. Perfect for an easy, crowd-pleasing meal!
Servings: 4 servings
Ingredients
For the Pulled Chicken and Sauce
- 1 cup apple cider
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
For the Coleslaw
- 1 cup coleslaw mix (pre-shredded cabbage and carrots)
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
For Assembly
- 4 pieces hamburger buns soft
Instructions
Prepare the Sauce
- In a medium bowl, whisk together apple cider, apple cider vinegar, brown sugar, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
Cook the Chicken
- Heat olive oil in a large skillet over medium heat. Add chicken thighs and brown on both sides, about 3-4 minutes per side.
- Pour the prepared sauce over the chicken. Reduce heat to low, cover, and simmer for 25-30 minutes or until the chicken is cooked through and tender. Alternatively, cook chicken and sauce in a slow cooker on low for 4-5 hours.
Shred the Chicken
- Transfer the cooked chicken to a cutting board or plate. Use two forks to shred the meat into bite-sized pieces. Return shredded chicken to skillet or slow cooker and stir to coat with sauce.
Make the Coleslaw
- In a small bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper. Toss until evenly coated and creamy.
Assemble the Sandwiches
- Toast hamburger buns lightly if desired. Pile pulled chicken onto bottom half of each bun. Top with creamy coleslaw and cover with bun tops.
Serve
- Serve Apple Cider Pulled Chicken Sandwiches immediately while warm with your favorite sides.
Equipment
- Large Skillet
- Slow Cooker
- Mixing Bowls
- Tongs or Forks
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
Notes
- Brown the chicken before simmering to build rich flavor and better texture.
- Do not overcook chicken to avoid mushy texture; it should be tender but still shred nicely.
- Make coleslaw ahead to allow flavors to meld, but keep refrigerated and stir before serving.
- Store leftover pulled chicken in an airtight container in the fridge up to 4 days; coleslaw best consumed within 2 days.
- Try variations like adding fresh apple slices to coleslaw or topping sandwiches with pickled jalapeños for a spicy twist.