Thursday, January 9, 2014

Pulled Apple Chicken

Pulled chicken is the easiest thing in the world. You can leave a tupperware full of it in the fridge and use it in so many ways. I like it on sandwiches, but toss some sweet pepper slices with it and chopped lettuce and cheese and you have taco fillings!

I used thighs and legs, but you can use any chicken bits you want. I think they are easier to debone at the end of a day. If you use boneless, it doesn't take as long to cook, and you don't have to do that extra step, but I think bone in adds a little extra something.

Pulled Apple Chicken

2 lbs chicken, bone in, any cut you like
2 large red apples, minced
2 onions, sliced
1 cup chicken broth, or water
2 tbsp Red Apple Balsamic
2 tbsp minced garlic
1 tbsp Basil Olive Oil

Put the onions and apples in the slow cooker first. Add the chicken broth or water, and the garlic. Layer the chicken pieces over the top.  Swirl the oil and the balsamic over everything.

Cover and cook on low for 6-8 hours. If you want chicken that doesn't fall apart as much, put it on for only 5 hours.

Take out the chicken and shred it using 2 forks. Stir the leftover mixture in the slow cooker and turn it up to high. Let that simmer, uncovered for about half an hour. It should become a little thicker.

Spoon the thickened liquid over the chicken and serve as you like.

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