Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

A tasty and simple slow-cooker recipe from Redbook magazine.

Ingredients Nutrition


  1. Stir onion, vinegar, garlic, and brown sugar together in 6 quart slow-cooker. Spread whole grain mustard over all chicken pieces. Place chicken, breast-side down, in slow-cooker. Cover and cook on low for 5-6 hours, until chicken is fork tender.
  2. Remove chicken from slow-cooker and let cool for 5 minutes.
  3. Pour braising liquid through sieve. Transfer onion solids and 1/2 cup of the liquid to a large bowl. Add dressing ingredients (vinegar, yellow mustard, parsley, salt and pepper) to the onion mixture and whisk together.
  4. Shred chicken in large pieces and toss with dressing.
  5. Serve on toasted buns with coleslaw.


Most Helpful

I used coarse ground mustard and I didn't have parsley. It was really really good!

raishell_1 August 31, 2009

Love this, a creamy coleslaw on top of the pulled chicken sandwich is the perfect complement.

Carla3j May 31, 2009

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