This hearty and delicious pulled chicken recipe can be prepared using an electric pressure cooker or a slow cooker. Top with the accompanying Quick Slaw for an out-of-this-world flavor combination.
2 tablespoons olive oil
2 pounds boneless chicken breasts or thighs
1 large sweet onion, thinly sliced
3 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons whole-grain mustard
2 tablespoons tomato paste
1½ teaspoons sea salt
1 teaspoon cracked black pepper
1 cup apple cider
Quick Slaw (recipe below), optional
2 tablespoons mayonnaise
2 tablespoons grainy mustard
1 tablespoon honey
2 tablespoons red wine vinegar
Salt and pepper to taste
1 bag pre-shredded cabbage or slaw mix
Electric Pressure Cooker
Set cooker to “sauté” and drizzle olive oil into pot.
Sauté chicken 3 minutes on each side, or until skin is lightly browned, working in batches to avoid overcrowding.
Place browned chicken into bottom of pressure cooker. Top with sliced onion.
Stir together vinegar, honey, mustard, tomato paste, salt and pepper, then stir in apple cider.
Pour sauce over chicken and onions and set pressure cooker to “poultry” if available, and set for 35 minutes.
After 35 minutes, gradually release pressure and use a fork to shred chicken.
Layer onion slices in slow cooker and top with chicken breasts.
Whisk together remaining ingredients and pour over chicken.
Cover and cook on high heat for 1 hour, then reduce to low for 6 to 8 hours.
Using two forks, carefully shred chicken.
Serve over baked sweet potatoes and top with Quick Slaw, if desired.
Stir together mayonnaise, mustard, honey and vinegar. Season to taste with salt and pepper.
Toss dressing with cabbage mixture.
Nutrition Analysis (pulled chicken): 430 cal, 30 g fat, 150 mg chol, 710 mg sodium, 13 g carbs, 1 g fiber, 10 g sugar, 26 g protein
Nutrition Analysis (slaw): 60 cal, 3.5 g fat, 0 mg chol, 40 mg sodium, 6 g carbs, 1 g fiber, 4 g sugar, 1 g protein
Angela Sackett is a photographer at Legacy Seven Studios and writer at saletlux.com and dancingwithmyfather.net, where she shares recipes and hospitality tips.