Slow Cooker Honey Mustard Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
1.36 kg boneless, skinless chicken thighs
02 -
60 ml honey
03 -
45 ml whole grain Dijon mustard
04 -
60 ml water
05 -
30 ml water, additional
06 -
2 teaspoons cornstarch
07 -
Salt, to taste
08 -
Black pepper, to taste
→ For the Slaw
09 -
300 g red cabbage, chopped or shredded
10 -
60 ml olive oil
11 -
45 ml apple cider vinegar
12 -
Pinch of salt
13 -
Pinch of black pepper
14 -
5 ml whole grain Dijon mustard
15 -
10 ml honey
16 -
10 ml sugar
→ To Serve
17 -
8 soft sandwich rolls
# Instructions:
01 -
In a bowl, whisk together honey, whole grain Dijon mustard, and 60 ml water until fully combined.
02 -
Place chicken thighs in the base of a large slow cooker and pour the honey mustard sauce over the chicken. Toss to coat evenly.
03 -
Set the slow cooker to low heat and cook for 4 to 4½ hours until the chicken is tender and cooked through.
04 -
Mix the additional 30 ml water with cornstarch to create a slurry. Add this mixture to the slow cooker. Using two forks, shred the chicken directly in the slow cooker. Continue to cook for 20 minutes, or until the sauce has thickened.
05 -
Taste and adjust seasoning with salt and black pepper as needed.
06 -
In a large mixing bowl, combine red cabbage, olive oil, apple cider vinegar, salt, pepper, whole grain Dijon mustard, honey, and sugar. Toss to coat and refrigerate overnight for optimal flavor.
07 -
Pile the honey mustard shredded chicken onto sandwich rolls. Top generously with slaw and serve immediately.
# Notes:
01 -
For a more pronounced flavor, prepare the slaw in advance and allow it to marinate overnight in the refrigerator.