Health Hotline Magazine | July 2025

Pulled Chicken Sandwiches Honey Ale

Our Honey Ale Pulled Chicken is a mouthwatering blend of tender, juicy chicken infused with the avors of honey and ale, and a subtle kick of spice. With only 10 minutes of prep and four hours of e ortless slow cooking, this dish practically makes itself. Whether you’re hosting a lazy weekend lunch or gathering with friends or family, this recipe promises a burst of avor that will have everyone coming back for seconds.

Ingredients Serves: 8–10 | Prep time: 10 minutes | Cooking time: 4 hours 5 minutes | Total time: 4 hours 15 minutes

¼ cup Natural Grocers ® Brand Raw and Unfiltered Clover Honey 2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar Natural Grocers Brand Bulk seasonings:

1 tablespoon Organic Chili Powder 1 teaspoon Organic Smoked Paprika 1 teaspoon Organic Onion Powder 1 teaspoon Organic Garlic Powder ½ teaspoon Real Salt

2 tablespoons sriracha or other hot sauce 1 (12-ounce) can gluten-free ale or dark beer 2–2 ½ pounds boneless, skinless chicken thighs (approximately 8 thighs) 1 tablespoon tapioca flour 1 tablespoon cold filtered water 8 gluten-free soft rolls

Optional toppings: Natural Grocers Brand Dill Pickle Chips, organic coleslaw, thinly sliced organic onion, extra hot sauce

Instructions

1. Stir together the honey, vinegar, seasonings, hot sauce, and ale in the slow cooker. 2. Add the chicken thighs, gently tossing to coat with the sauce. 3. Cover and cook on low for four hours, or until the chicken is tender and cooked through (temperature of 165°F). Once done, remove the chicken from the slow cooker and shred with two forks. 4.Skim o any fat from the surface of the cooking liquid and strain the liquid into a small saucepan. Bring to a boil. Let the liquid boil for 8–10 minutes, until it’s reduced to approximately one cup. 5. While the liquid is boiling, combine the tapioca flour and water to make a slurry. Once the liquid has reduced to about a cup, reduce the heat and add the slurry, stirring constantly until thickened. 6.Add the shredded chicken back to the slow cooker and pour in the reduced sauce. Toss to coat and leave the slow cooker on warm heat. Serve on buns with optional toppings if desired.

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