Chicken thighs are a slow cooker lifesaver, becoming fork-shreddable in only a few hours. For a fresh twist, pile a sweet-tart slaw on top. You know what they say about an apple a day.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Equipment Note: If you’re using an Instant Pot instead of a slow cooker, settings vary. Set the Instant Pot to slow cook on the “normal” setting for 6 hours.
Contains: milk, eggs, wheat.
What You Get
Boneless, skinless chicken thighs (see note below)
Brioche burger buns
Apple cider vinaigrette
What You'll Need
Brown sugar (optional)
Cayenne pepper (optional)
Place the chicken thighs in the slow cooker and season with 2 teaspoons salt. Add 1 tablespoon firmly packed brown sugar, if you want more sweetness, and ½ teaspoon cayenne, if you want a kick. Pour the barbecue sauce over. Cover and slow cook until the chicken is fall-apart tender, on the low setting for 6 hours or high setting for 3 hours (see note below).
Shred the chicken with two forks and stir to coat in the sauce. Split and toast the buns.
Core and thinly slice the apple. Slice a handful of green onions. Pick the cilantro, toss the stems, and chop the leaves. In a bowl, combine the cabbage, apple, green onions, and cilantro. Drizzle with the apple cider vinaigrette, season with salt, and turn to coat.
To build the sandwiches, place the buns on plates, pile with the pulled chicken and apple slaw, and serve warm.