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Slow Cooker Cranberry Sherry Pulled Chicken

Yield: 8-10 servings | Prep Time: 10 minutes | Cook Time: 4 hours | Total Time: 4 hours 10 minutes

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
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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.

Bold Boost #24: Pump up store bought or homemade pasta sauce with ½ cup of Holland House® Marsala Cooking Wine.

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