Slow Cooker Cranberry Sherry Pulled Chicken

Total Time: 4 Hrs 10 Min

Dairy Free
Dinner
Slow Cooker

About this recipe

Delight your taste buds with our Slow Cooker Cranberry Sherry Pulled Chicken. In your trusty slow cooker, tender chicken mingles with a medley of flavors, including cranberry sauce, ketchup, and the rich undertones of Holland House® Sherry Cooking Wine. After a few hours of gentle simmering, the chicken transforms into succulent shreds, harmoniously coated in a sweet and tangy sauce. Serve it on a toasted bun, topped with slaw, for a dish that's simply irresistible.

Prep Time: 10 Min

Cook Time: 4 Hrs

Yield: 8-10 SERVINGS

Ingredients

  • 2 lbs. chicken breasts
  • 1½-2 lbs. chicken thighs
  • 1 cup red onion, finely diced (about ½ large red onion)
  • 1 can (14 oz.) jellied cranberry sauce
  • 1½ cups ketchup
  • 3 Tbsp. Worcestershire sauce
  • 3 Tbsp. Dijon mustard
  • ½ cup Holland House® Sherry Cooking Wine
  • ⅓ cup orange juice
  • 1 Tbsp. dark brown sugar
  • 2 Tbsp. cornstarch + 3 Tbsp. water
  • buns and coleslaw, for serving

Directions

  1. Add chicken breasts and chicken thighs to the bottom of a large (6 or 7 quart) slow cooker. Add onions, cranberry sauce, ketchup, Worcestershire sauce, Dijon mustard, Holland House® Sherry Cooking Wine, orange juice, and brown sugar.
  2. Cover and cook on high for 4 hours or low for 8 hours.
  3. Remove chicken to a plate and shred using two forks. Return to slow cooker.
  4. In a small bowl, mix together cornstarch and water using a fork until there are no lumps. Stir this into chicken and sauce and stir to combine. Cook on high with lid cracked for 20 minutes.
  5. Serve on toasted bun with slaw.

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