Slow Cooker Honey Mustard Chicken Recipe
This Slow Cooker Honey Mustard Chicken recipe combines tender, juicy chicken thighs with a sweet and tangy honey mustard sauce, slow-cooked to perfection. Paired with a crisp red cabbage slaw, it makes for an easy, flavorful meal ideal for a comforting dinner served on soft rolls.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Sauce
- 3 lbs Chicken Thighs (boneless, skinless)
- 1/4 Cup Honey
- 3 Tablespoons Whole Grain Dijon Mustard
- 1/4 Cup Water
- 2 Tablespoons Water (additional)
- 2 teaspoons Cornstarch
- Pinch of Salt and Pepper
Red Cabbage Slaw
- 2 Cups Red Cabbage (chopped or shredded)
- 1/4 Cup Olive Oil
- 3 Tablespoons Apple Cider Vinegar
- 1 teaspoon Whole Grain Dijon Mustard
- 2 teaspoons Honey
- 2 teaspoons Sugar
Instructions
- Prepare the sauce: In a bowl, mix together 1/4 cup honey, 3 tablespoons whole grain Dijon mustard, and 1/4 cup water until well combined. This forms the base of your slow cooker sauce.
- Add chicken to slow cooker: Place the boneless, skinless chicken thighs into the slow cooker and pour the honey mustard sauce over them. Toss the chicken gently to ensure each piece is coated evenly with the sauce.
- Slow cook the chicken: Cover the slow cooker and cook on low heat for 4 to 4.5 hours, allowing the chicken to become tender and absorb the flavors of the sauce.
- Thicken the sauce: In a small bowl, mix 2 tablespoons of water with 2 teaspoons of cornstarch until smooth. Add this mixture to the slow cooker. Shred the chicken with two forks inside the cooker, then continue cooking for an additional 20 minutes or until the sauce thickens to your desired consistency.
- Season the chicken: Taste the chicken and sauce, then add salt and pepper as needed to enhance the flavors.
- Prepare the slaw: In a separate bowl, combine 2 cups chopped or shredded red cabbage with 1/4 cup olive oil, 3 tablespoons apple cider vinegar, 1 teaspoon whole grain Dijon mustard, 2 teaspoons honey, and 2 teaspoons sugar. Mix thoroughly until all ingredients are well incorporated.
- Chill the slaw: Refrigerate the prepared slaw overnight for best flavor and texture, allowing the cabbage to soften slightly and the flavors to meld.
- Assemble and serve: Serve the honey mustard shredded chicken on a soft roll and top with a generous helping of the chilled red cabbage slaw for a delicious, hearty meal.
Notes
- For a spicier twist, add a pinch of cayenne pepper or red pepper flakes to the honey mustard sauce before slow cooking.
- If you prefer a leaner option, chicken breasts can be used but may require slightly less cooking time.
- The slaw can be customized by adding shredded carrots or thinly sliced onions for extra crunch and flavor.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use soft sandwich rolls or buns for serving to complement the tender chicken and tangy slaw perfectly.
Keywords: slow cooker chicken, honey mustard chicken, shredded chicken, easy dinner recipe, red cabbage slaw, slow cooker recipe, comfort food
