Slow-Cooker Chicken Lettuce Cups
- 1 yellow onion, cut into wedges
- 1 Granny Smith apple, cut into wedges
- 6 garlic cloves, smashed
- 4 uncooked thick bacon slices, chopped
- 1 (4-lb.) whole chicken
- 1/3 cup plus 1 1/2 tsp. apple cider vinegar, divided
- Kosher salt
- Black pepper
- 2/3 cup mayonnaise
- 1/8 teaspoon ground red pepper
- 12 Bibb lettuce or radicchio leaves
- Toppings: green onion slices, sweet mini pepper slices, spicy pickles
- Garnish: dried crushed red pepper
- Place first 4 ingredients in a 7-qt. slow cooker. Add chicken, 1/3 cup vinegar, and 1/2 cup water. Sprinkle chicken with salt and black pepper. Cover and cook on LOW 5 to 6 hours or until meat easily pulls from bone. Remove meat from bones; discard skin and bones. Shred meat. Pour cooking liquid through a fine wire-mesh strainer into a measuring cup; discard solids. Let cooking liquid stand 10 minutes. Skim fat, and reserve 1/3 cup cooking liquid. Toss remaining cooking liquid with chicken.
- Whisk together mayonnaise, red pepper, reserved 1/3 cup cooking liquid, and remaining 1 1/2 tsp. vinegar; season with salt and pepper. Spoon chicken into lettuce leaves; drizzle with sauce. Add toppings. Serve immediately.
yellow onion, apple, garlic, bacon, chicken, apple cider vinegar, kosher salt, black pepper, mayonnaise, ground red pepper, bibb lettuce, green onion, red pepper
Taken from www.myrecipes.com/recipe/slow-cooker-chicken-lettuce-cups (may not work)