Ingredients:

  • lbs boneless, skinless chicken breasts
  • large yellow onion, roughly chopped
  • cup low sodium chicken broth
  • 1/2 cups dry hard apple cider
  • Tbsp fresh sage leaves, roughly chopped
  • tsp dried thyme
  • Tbsp Dijon mustard
  • tsp garlic powder
  • tsp salt
  • /2 tsp black pepper
  • large sweet potatoes (about 2 lbs), peeled and cubed
  • Tbsp unsalted butter, cold and cubed
  • /4 cup whole or 2% milk, slightly warmed

Instructions:

  1. Optional: Quickly sear the chicken breasts in a hot skillet for 1-2 minutes per side to develop colour.
  2. Place the chopped onion into the bottom of the slow cooker insert.
  3. Arrange the chicken breasts evenly over the onions.
  4. In a separate bowl, whisk together the chicken broth, hard cider, Dijon mustard, sage, thyme, garlic powder, salt, and pepper.
  5. Pour the liquid mixture evenly over the chicken in the slow cooker, ensuring the chicken is mostly submerged.
  6. Cover the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is easily shredded.
  7. During the last hour of cooking, place cubed sweet potatoes in a saucepan, cover with salted water, bring to a boil, and cook until fork-tender (about 15-20 minutes). Drain well.
  8. Return the drained potatoes to the hot pot. Add cold butter and slightly warmed milk. Mash until smooth and creamy; season with salt and pepper to taste. Keep warm.
  9. Remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the meat finely.
  10. If the remaining liquid seems too thin, remove 1 cup of liquid and simmer rapidly in a small saucepan until reduced by half, or thicken in the slow cooker using a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
  11. Return the shredded chicken to the sauce in the slow cooker and toss to coat thoroughly.
  12. Serve the cider-sage pulled chicken piled high over a generous portion of the sweet potato mash.