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Pulled Chicken Sandwich on a plate
Rachel Kim

Freezer Pulled Chicken in Cider Mustard Sauce

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 cup unsweetened apple cider
  • 1/2 cup low-sodium chicken broth
  • 1 small yellow onion thinly sliced
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 6 sandwich rolls
  • 1/4 cup water reserved for reheating

Method
 

  1. Put chicken, cider, broth, onion, mustard, vinegar, thyme, salt, and pepper in covered Dutch oven. Gently simmer over medium.
  2. Reduce to low; simmer covered 20 to 25 minutes to 165°F, turning breasts once. Plate chicken.
  3. Simmer sauce uncovered 5 to 8 minutes to reduce slightly. Mix cornstarch and cold water; whisk in and simmer 1 minute until lightly spoon-coating.
  4. Shred chicken with two forks; stir into sauce. Divide among 6 shallow containers; refrigerate within 2 hours until fully chilled.
  5. Seal and label chilled portions; freeze up to 2 months. Store rolls separately, freezing in their own bag if needed.
  6. Thaw filling overnight in refrigerator. Reheat covered in saucepan over medium-low 8 to 12 minutes to 165°F, stirring and adding reserved water as needed.
  7. Briefly warm split rolls in toaster oven; fill each with one portion hot chicken.