Slow Cooker Honey Mustard Chicken (Print)

Shredded chicken in honey mustard sauce with slaw, served on a bun. Simple ingredients, big sweet-tangy taste.

# Components:

→ Chicken

01 - 3 pounds boneless, skinless chicken thighs
02 - 1/4 cup honey
03 - 3 tablespoons whole grain Dijon mustard
04 - 1/4 cup water
05 - 2 tablespoons water, additional
06 - 2 teaspoons cornstarch
07 - Salt and freshly ground black pepper, to taste

→ Slaw

08 - 2 cups chopped or shredded red cabbage
09 - 1/4 cup olive oil
10 - 3 tablespoons apple cider vinegar
11 - Pinch salt
12 - Pinch freshly ground black pepper
13 - 1 teaspoon whole grain Dijon mustard
14 - 2 teaspoons honey
15 - 2 teaspoons sugar

→ To Serve

16 - 8 soft sandwich rolls

# Method:

01 - In a medium bowl, whisk together honey, whole grain Dijon mustard, and 1/4 cup water until fully blended.
02 - Place chicken thighs in a large slow cooker and pour honey mustard mixture over the chicken. Toss to coat evenly.
03 - Cover and cook on low for 4 to 4.5 hours, or until chicken is fully cooked and tender.
04 - In a small bowl, dissolve cornstarch in 2 tablespoons water. Add slurry to slow cooker. Shred chicken using two forks, stir well, and cook for an additional 20 minutes until sauce thickens.
05 - Adjust seasoning with salt and freshly ground black pepper to taste.
06 - In a large bowl, combine red cabbage, olive oil, apple cider vinegar, salt, black pepper, whole grain Dijon mustard, honey, and sugar. Mix well to coat cabbage evenly.
07 - Cover and refrigerate slaw overnight for optimal flavor and texture.
08 - Pile shredded honey mustard chicken onto sandwich rolls and top generously with prepared slaw before serving.

# Expert Advice:

01 -
  • Only four main ingredients needed no fancy shopping
  • So easy its almost hands off thanks to the slow cooker
  • Sweet tangy pulled chicken makes the best sandwich filling
  • Meal prep friendly and perfect for a crowd
02 -
  • High protein and satisfying for a crowd
  • Meal prep friendly for lunches or parties
  • Naturally gluten free if served without buns
03 -
  • If you want extra tang add a spoon of extra apple cider vinegar to your slaw just before serving
  • Do not overcook chicken or it will become stringy Four hours on low is usually perfect
  • Use very fresh cabbage for the most satisfying crunch in your slaw

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