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Apple Cider Pulled Chicken (Instant Pot or Slow Cooker)
This tangy chicken is tender and perfect to top baked sweet potatoes and serve with quick slaw.
Course
Main Course
Cuisine
gluten-free, paleo
Keyword
Instant Pot
Author
Angela Sackett | Everyday Welcome
Ingredients
PULLED CHICKEN
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
QUICK SLAW
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
Directions
Instant Pot/ 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.
Slow Cooker:
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.
Quick Slaw:
Stir together mayonnaise, mustard, honey and vinegar. Season to taste with salt and pepper.
Toss dressing with cabbage mixture.