How to make it

  • 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. 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. 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.
  • *taken from red book

Reviews & Comments 5

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  • lindal34 10 years ago
    In a hurry to prepare? You can do this with boneless chicken in a Dutch Oven in your oven on a low temperature. I make a very similar mustard based "South Carolina BBQ" and we love it. I am going to try this sauce next time.
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  • nlo209 10 years ago
    Looks pulled pork so why not chicken? Thanks
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  • wynnebaer 10 years ago
    Sounds like something we'd enjoy...Bookmarked to try soon...Thanks...:)
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  • jett2whit 10 years ago
    Sounds really good! Thanks for sharing ~ Jett
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  • turlak 10 years ago
    This will have to be my next crockpot recipe. Sounds great!
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