Apple Cider Pulled Chicken

This was so amazing!!! Since there is still fresh Apple Cider in stores I gave this one a go and am SO glad I did. You can make this with chicken thighs or breasts and in the Instant Pot or the slow cooker. I used my Instant Pot and ended up quadrupling the chicken thighs, doubling the onions and apple cider, and used 3 apples, which got me 18 servings. Most people probably don't need that many meals but we eat a lot and also have it twice a day sometimes. Anyways, I share that because I had about 8 cups of leftover sauce once I removed the chicken thighs! I ended up throwing in some arrowroot powder as I simmered and thickened up the sauce until it was down to 4 cups. This chicken turned out delicious and flavorful, so I don't think I'd change a thing. Just expect to simmer down the sauce at the end or have a lot of sauce. This paired really well with simple rice and roasted broccoli. Simple and few ingredients with very little prep and a delicious Whole30 meal. I'll definitely be making this every fall once Apple Cider hits the stores! 

Apple Cider Pulled Chicken
Ingredients:

• 1.5 lbs boneless skinless chicken thighs, trimmed of extra fat (can use chicken breasts as well)
• 1 medium yellow onion, sliced
• 1 crisp apple, peeled and sliced
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt
• 1 cup apple cider, no sugar added

Instant Pot Directions:

1. Place onion, apple slices, and garlic in the bottom of the Instant Pot.
2. Place chicken thighs on top of onions and apples.  Sprinkle with salt and pour apple cider over chicken.
3. Seal lid and cook on Manual setting for 15 minutes.  Allow natural release when cycle is complete.
4. Shred the chicken right in the pot using forks.  If desired, turn on the Saute function and let the mixture simmer for several minutes to reduce the liquid.

Slow Cooker Directions:

1. Place onions, apple slices, and garlic in the slow cooker and top with the chicken, salt, and apple cider.  Cook on Low for 6-8 hours or High for 3-4 hours.  Shred chicken.

​Original recipe found here