Carolina Pulled Chicken And Coleslaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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This mustard-and-vinegar based pulled chicken from South Carolina is equally delicious warm or cold, on a toasted sandwich bun. Try it topped with a little coleslaw. Ingredients:
1 cup chopped onion |
1/4 cup cider or malt vinegar |
3 cloves (large) garlic, crushed through a press |
1 tablespoon brown sugar |
1/3 cup whole-grain mustard |
1 large 4 1/2- to 5-pound whole chicken , wing tips cut off, skin removed |
dressing |
1/4 cup yellow mustard |
2 tablespoons chopped parsley |
1 tablespoon cider or malt vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 bag coleslaw mix |
Directions:
1. 1. Stir onion, vinegar, garlic and brown sugar in a 5- to 6-quart. slow cooker to combine. Spread whole-grain mustard all over chicken. Place chicken, breast-side down in slow cooker. Cover; cook on low-heat setting 5 to 6 hours, until chicken is fork-tender. Remove chicken from slow cooker to a cutting board and let stand 5 minutes.
2. 2. Pour braising liquid from slow-cooker through a fine sieve set over a 1-quart measure. Transfer onion solids from sieve and 1/2 cup of the braising liquid to large bowl. Add dressing ingredients to onion mixture and whisk to combine.
3. 3. Using 2 forks, shred the chicken off the carcass in large pieces. Add to dressing in bowl and toss. Serve on toasted buns or rolls, topped with coleslaw, if desired.
4. *taken from red book
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