Kosher salt and freshly cracked black pepperto taste
12leavesromainebutter lettuce or radicchio leaves
sweet mini-pepper slices
red pepper flakes
First, add the whole chicken, ⅓ cup vinegar, and ½ cup water into the crock-pot. Season the chicken with salt and pepper, to taste. Next, add the onion, apple, garlic and place the strips of bacon over the top.
Cover and cook on LOW 5 to 6 hours or until the chicken is tender, done and pulls from the bone.
Carefully remove the chicken from the crock-pot and allow it to cool. At this point the chicken may be so tender it falls apart as you take it out. Use caution and watch out for spattering juice!
When the chicken is cool enough to touch, remove the meat from the bones and discard the skin and bones; shred the chicken.
Using a fine wire sieve, carefully pour the cooking liquid through it into a large measuring cup; discard solids. Let the cooking liquid stand for about 10-minutes. You should see the fat separate into a glossy layer over the top of the cooking liquid. Skim the fat - Reserve about a ⅓ cup of the cooking liquid. Pour the remaining cooking liquid onto the shredded chicken and toss.
In a small bowl, whisk together mayonnaise, cayenne pepper, the reserved ⅓ cup cooking liquid, and the remaining 1 ½ teaspoons vinegar; season with salt and pepper, to taste.
Assemble the lettuce cups, by spooning some of the shredded chicken into lettuce leaves and drizzle with the sauce. Add toppings and enjoy!
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!