Slow Cooker Honey Mustard Shredded Chicken Sandwiches
A tangy, sweet, and incredibly tender shredded chicken recipe perfect for effortless family meals.
Ingredients
- 3 lbs Boneless Skinless Chicken Thighs
- 1/4 Cup Honey
- 3 Tablespoons Whole Grain Dijon Mustard
- 1/4 Cup Water
- 2 Tablespoons Water reserved for the slurry
- 2 teaspoons Cornstarch
- Salt and Pepper to taste
- 8 Soft Rolls or Brioche Buns
- Red Cabbage Slaw optional: red cabbage, olive oil, apple cider vinegar, honey, mustard, sugar, salt, pepper
Instructions
- Whisk together the honey, three tablespoons of mustard, and a quarter cup of water in a small bowl until the mixture is smooth.
- Place the chicken thighs into the slow cooker and pour the honey mustard sauce over the top, tossing to coat each piece thoroughly.
- Cover the slow cooker and set the temperature to low, allowing the chicken to cook until it is completely tender and easy to pull apart.
- Mix the cornstarch with the reserved two tablespoons of water to create a smooth slurry.
- Shred the cooked chicken directly in the pot using two forks, then stir in the cornstarch slurry to thicken the juices.
- Continue cooking on the low setting for a short period to allow the sauce to become glossy and cling to the meat.
- Assemble the sandwiches by piling the shredded chicken onto soft buns and topping with crisp cabbage slaw if desired.
Notes
• Use chicken thighs instead of breasts for the juiciest results.
• Whole grain mustard provides the best texture and visual appeal for the sauce.
• If the sauce is too thin, allow it to sit on the "warm" or "low" setting uncovered for a few minutes after adding the slurry.
• Whole grain mustard provides the best texture and visual appeal for the sauce.
• If the sauce is too thin, allow it to sit on the "warm" or "low" setting uncovered for a few minutes after adding the slurry.