Carolina Pulled Chicken

• 1 cup onion, chopped
• 1/4 cup cider vinegar (for chicken)
• 3 garlic cloves, crushed through a press
• 1 tablespoon brown sugar
• 1/3 cup whole grain mustard (for chicken)
• 4 1/2 - 5 lbs whole chickens, skin and wing tips removed
• 1 tablespoon cider vinegar (for dressing)
• 1/4 cup yellow mustard (for dressing)
• 2 tablespoons parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Stir onion, vinegar, garlic, and brown sugar together in 6 quart slow-cooker. Spread whole grain mustard over all chicken pieces. Place chicken, breast-side down, in slow-cooker. Cover and cook on low for 5-6 hours, until chicken is fork tender.
2. Remove chicken from slow-cooker and let cool for 5 minutes.
3. Pour braising liquid through sieve. Transfer onion solids and 1/2 cup of the liquid to a large bowl. Add dressing ingredients (vinegar, yellow mustard, parsley, salt and pepper) to the onion mixture and whisk together.
4. Shred chicken in large pieces and toss with dressing.
5. Serve on toasted buns with coleslaw.

onion, cider vinegar, garlic, brown sugar, whole grain mustard, chickens, cider vinegar, yellow mustard, parsley, salt, pepper

Taken from www.food.com/recipe/carolina-pulled-chicken-161116 (may not work)