Cider Pulled Chicken & Apple-Jicama Slaw {Sliders and Lettuce Wraps}

When I found out the Whole Foods deal this Friday was hard ciders and mead, my mind went zonkers thinking of all the creative things I could do.  I thought of cider can chicken (you know, like beer can chicken but with cider… that could be a thing, right!?), grilled chicken kebobs with a cider glaze, some cider floats, and then this.  I stopped at this, ’cause once I thought of it, I knew it was the perfect call.  A fun twist on a traditional summer classic… pulled chicken sliders, slow cooked in a hard cider sauce, with a crisp apple-jicama slaw.  Whether you want little slider buns or some refreshing lettuce wraps, this combination makes for the perfect summer snack, lunch, or dinner.  We devoured it last night, had a tasty picnic on the beach with it today, and even grubbed some more with our dinner tonight.  Sadly, it’s gone now, but I think that’s telling in case you’re on the fence about trying this bad boy out on your own.  We like it.  A lot.  😉 

   

serves approx four

INGREDIENTS

 for the chicken…

2 lbs chicken breasts, boneless/skinless (approx 4 breasts)

 1 cup diced red onion (yellow or white work too)

1 cup hard cider (I use Crispin Honey Crisp)

1 tbsp Dijon mustard

1 tsp apple cider vinegar

1 tsp honey

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

for the slaw…

2 cups Granny Smith apple, sliced into matchsticks

1 cup jicama, sliced into matchsticks

2 cups thinly sliced cabbage (I use half green, half red)

1 cup grated carrot

1/2 cup chopped cilantro leaves

2 tsp fresh lime juice

2 tsp apple cider vinegar

1 tsp honey

2 tbsp olive oil

1/8 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

the extras…

sliced pepperoncini peppers

brioche slider buns or lettuce leaves

DIRECTIONS

To make the chicken…

Mix the hard cider, mustard, vinegar, honey, and all seasonings in a bowl

(Alternatively, you can mix these all right in your slow cooker) 

Dice the onion

Stir it into the cider sauce

Add the sauce and chicken breasts to the slow cooker,

covering the breasts in liquid as much as possible

Set the slow cooker to high for 3 1/2 hours, or to low for 5-7

 

Once done, lightly pull apart chicken with a fork

Taste and adjust seasonings as desired 

To make the slaw…

Very finely slice the cabbage into long thin strands

Grate the carrot

While it may seem tempting to grate the apple as well, I wouldn’t… doing so makes it mushy

Instead, slice the apple into matchsticks by first slicing it one direction

into thin pieces, and then turning those on their sides and thinly slicing again

Like so…

Slice the jicama into matchsticks

Add the cabbage, carrot, apple, jicama, and cilantro to a large mixing bowl

 To make the dressing, whisk together the lime juice, honey,

vinegar, oil, cumin, salt, and pepper in a small bowl

 

That’s it for the slaw… easy right?!

Toss the dressing over the slaw and refrigerate until ready to serve

(Adjust seasonings if desired- I try to leave things on the minimally salted side

for those who don’t love salty stuff… it’s always easy to add later, but hard to fix once in!)

To serve, decide whether you’re using slider buns or lettuce leaves… we use both in my home 🙂

(I love butter lettuce with these)

Slice pepperoncinis…

Scoop some chicken onto a bun or leaf, then a hefty heap of slaw 

Top with some sliced pepperoncinis, whatever else you may want, and devour

Enjoy!!

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