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Slow Cooker Honey Mustard Shredded Chicken Sandwich

Savory Slow Cooker Honey Mustard Shredded Chicken Sandwich

Easy Slow Cooker Honey Mustard Shredded Chicken Sandwich that combines sweet and tangy flavors for a satisfying meal.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 thighs boneless chicken can substitute with chicken breasts or tofu
  • 1/2 cup honey local or raw honey recommended
  • 1/4 cup whole grain Dijon mustard spicy brown mustard can be used as a substitute
  • 1/4 cup water add enough for moisture
For the Slaw
  • 2 cups shredded red cabbage green cabbage can be used as an alternative
  • 2 tablespoons olive oil or use avocado oil
  • 1 tablespoon apple cider vinegar white wine vinegar can be an alternative
  • to taste salt adjust according to preference
  • to taste pepper adjust according to preference
  • 1 teaspoon sugar can substitute with honey or maple syrup
  • 1 teaspoon Dijon mustard
For Thickening
  • 2 tablespoons cornstarch arrowroot powder can be used as a gluten-free option

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. In a large slow cooker, combine honey, whole grain Dijon mustard, and water. Stir gently until mixed and honey dissolves. Add chicken thighs, coating thoroughly.
  2. Set the slow cooker to low and cook for 4 to 4½ hours until the chicken is tender and shirred.
  3. Remove the chicken, then mix cornstarch and water in a bowl to make a slurry. Stir into slow cooker liquid to thicken the sauce. Return the chicken and cook for an additional 20 minutes.
  4. In a mixing bowl, combine shredded red cabbage, olive oil, apple cider vinegar, salt, pepper, sugar, and Dijon mustard. Toss and set aside.
  5. To serve, pile the pulled chicken on a bun and top with the slaw.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 15gVitamin A: 150IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Shred chicken only when fully cooked for the best texture. Let slaw sit overnight for better flavor. Adjust honey and mustard to taste. Cooked chicken can last in the fridge for up to 4 days.

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