Pulled Chicken on Rolls With Apple-Broccoli Slaw 

Pulled pork is a popular dish right now, but pulled chicken is much faster to make. I've made it for kids and for the residents of an elder home. Everyone loves it! Get your kids to help shred the chicken — it will keep them occupied and use up some of their energy. Plus, they're much more likely to eat what they help to make. Start by putting the chicken on to cook. While it simmers, make the slaw.

Apple-Broccoli Slaw

1/3 cup mayonnaise (no fat or lowfat is fine)

2 tablespoons cider vinegar

2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon celery seeds

1 firm apple, pared (do not peel)

1 12-ounce bag fresh shredded broccoli and carrot mix

1. Place the first 5 ingredients in a jar with a tight-fitting lid. Give it a good shake to combine.

2. Chop the apple fine and toss in a large bowl with the shredded broccoli and carrot. Pour the dressing over the apple and vegetables, toss, cover and chill while the rest of the meal is cooking.

Pulled Chicken on Rolls

4 skinless, boneless chicken thighs

Chicken broth or water

Ground pepper, to taste

1/4 cup barbecue sauce, or to taste

4 sandwich rolls

1. Remove the visible fat from the chicken thighs. Place in a shallow saucepan, in a single layer, and just cover with the liquid. Sprinkle some ground pepper over the whole pan, as much as you like. If you are using water, add 1 teaspoon of salt to the cooking liquid.

2. Bring to a boil, reduce heat, cover and simmer until the chicken is cooked through and tender, about 35 minutes.

3. Remove the chicken from the pan and set aside to cool for a few minutes. If you are making it for the next night's dinner, you could refrigerate it now.

4. When slightly cooled, take two forks and start mauling the chicken into shreds. Don't leave any large pieces. (If you let it cool a little longer, you and the kids can do this with your hands, after a thorough washing.)

5. Mix the chicken with as much or little barbecue sauce as you like, and divide between four rolls.

Serves 4

Prep Time: 50 Minutes

Both of these recipes can be multiplied for just about any amount.

You can buy skin-on thighs with the bones, and skin before cooking.

You can cook the chicken the night before, but reheat it before shredding.

Save the cooking liquid — strain it and put it in the fridge to flavor rice for another meal.

Kristina Creighton is a former restaurant owner and the author of Kristina's Kitchen Cookbook and The Practical Palate Cookbook. She lives in Granville, Vt.