• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Main Course Recipes / Apple Cider Pulled Chicken Sandwiches

Apple Cider Pulled Chicken Sandwiches

October 15, 2014 By Spices in My DNA Leave a Comment

  • Facebook
  • Twitter
  • Pinterest33

IMG_1979
This might sound weird to some of you…but these were SO GOOD. Super easy too! The pulled chicken is made in the crockpot, so there is next to no cooking involved. This is a perfect meal for a weeknight or when you are in a time crunch. It’s so full of flavor from the spice rub for the chicken, and the apple cider adds this amazing flavor and sweetness. I melted some creamy havarti over the chicken under the broiler and topped the sandwich with thinly sliced apples. A perfect, easy fall meal.

This is awesome for leftovers too. You can add the pulled chicken to enchiladas, pastas, you name it.

Serves 3-4 depending on how big you make the sandwiches.

1 1/2 lbs. boneless skinless chicken breasts
1/2 large yellow onion, thinly sliced
2 T. brown sugar
1/4 tsp. allspice
1/4 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. + 3 T. BBQ sauce (homemade or store bought)
2 1/2 c. + 1/4 c. apple cider
1/2 c. cooking liquid from crockpot
2 T. apple cider vinegar
sliced havarti cheese (any cheese you like will work here)
thinly sliced apples
your favorite buns

Begin by combining the brown sugar, allspice, garlic powder, paprika, salt, and pepper in a small bowl. Stir to combine. Preheat a large skillet to medium/high heat, and add a drizzle of olive oil (2 T or so). Rub spice mixture onto the chicken until evenly coated. Cook chicken in skillet for 2-3 minutes per side. The chicken will still be raw in the middle, you just want to get a nice sear on the outside. Remove from heat.

Add onions to the bottom of a crockpot. Whisk together 2 1/2 cups of the apple cider and 1/2 c. of the BBQ sauce. Set aside. Next, add chicken to crockpot, and pour cider BBQ mixture over it. Cover, and cook on high for 4 hours. Don’t peek during cooking! After the chicken is finished, remove from crockpot, and let cool for several minutes before shredding with a fork, or your hands. I find that hands work best!

While chicken is cooling, combine 1/2 c. of the cooking liquid from the crockpot, the remaining 3 T. BBQ sauce, and remaining 1/4 c. of apple cider in a bowl and whisk together. Set aside. Pull chicken with your hands, and add to a bowl. Pour sauce over the chicken and stir together.

Preheat broiler to high. Place mounds of pulled chicken onto a baking sheet, depending on the number of sandwiches you are making. Top with slices of havarti and place under broiler for 1-2 minutes until bubbly and golden. Place chicken mounds on buns (I toasted mine and used whole wheat buns) and top with sliced apples.
IMG_1980
YUM. I promise apples and chicken and cheese isn’t weird. Try it.

Related Posts:

  • Brown Butter Chai Oatmeal Sandwich Cookies
    Brown Butter Chai Oatmeal Sandwich Cookies
  • Chicken Provencal Skillet
    Chicken Provencal Skillet
  • Grilled Lemon Garlic Chicken Thighs with Whipped Feta
    Grilled Lemon Garlic Chicken Thighs with Whipped Feta

Filed Under: Main Course Recipes, Sandwiches

Previous Post: « Spiced Sweet Potato Fries with Maple Ketchup
Next Post: Pumpkin Oat Greek Yogurt Pancakes »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...