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one split plain sandwich roll filled with moist shredded cooked chicken and soft onion strands in a light amber cider-mustard sauce on an ordinary plate, with no red barbecue sauce, cheese or garnish
Rachel Kim

Freezer Pulled Chicken in Cider Mustard Sauce

Cider and mustard give this pulled chicken a tangy sauce that works inside a roll without tasting like another barbecue sandwich. Cook the chicken gently, then shred it into the reduced juices rather than freezing dry meat by itself. A little sauce around each portion protects the strands during storage. Keep the rolls separate until reheating day, when the hot filling can go straight into the bread instead of thawing inside it.
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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. Place chicken, cider, broth, onion, mustard, vinegar, thyme, salt and pepper in a covered Dutch oven. Bring to a gentle simmer over medium heat.
  2. Reduce heat to low and simmer covered for 20 to 25 minutes until chicken reaches 165°F, turning the breasts once. Lift chicken to a plate.
  3. Simmer the sauce uncovered for 5 to 8 minutes until reduced slightly. Stir cornstarch with cold water, whisk into the sauce and simmer for 1 minute until it lightly coats a spoon.
  4. Shred chicken with two forks and stir it into the sauce. Divide filling into 6 shallow containers and refrigerate within 2 hours until fully chilled.
  5. Freeze after cooking: seal and label the chilled portions and freeze for up to 2 months. Store rolls separately, freezing them in their own bag if needed.
  6. Thaw filling overnight in the refrigerator. Reheat in a covered saucepan over medium-low heat for 8 to 12 minutes, adding reserved water as needed and stirring, until the chicken reaches 165°F.
  7. Warm split rolls briefly in a toaster oven and fill each with one portion of hot pulled chicken.