Kosher salt and freshly cracked black pepperto taste
12leavesromainebutter lettuce or radicchio leaves
Toppings: green onionssweet mini-pepper slices, chopped pickles and dried crushed 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 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!
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