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Cozy Slow Cooker Honey Mustard Chicken

Category: Where Culinary Traditions Collide

Let boneless chicken thighs hang out in the slow cooker with honey and whole grain mustard until they're deep with sweet, tangy goodness. Just shred, mound onto rolls, and throw on a crunchy slaw of shredded red cabbage and a splash of apple cider vinegar. If you want a little kick, mix in more honey mustard. It's the lazy way to get classic pulled chicken with a punchy twist, great for laid-back dinners or when you’ve got folks over. Hardly any work, just a few basics, and a ton of comfort. You get sweet and mild heat in every bite. Eat straight out of the pot if you want!

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Monica
By Monica Monica
Updated on Tue, 27 May 2025 16:36:16 GMT
A pair of sandwiches stuffed with meat and onions. Pin
A pair of sandwiches stuffed with meat and onions. | flavorsfuse.com

Turn everyday kitchen basics into a cozy, tangy pulled chicken meal with a sweet kick and creamy slaw—made easy thanks to your slow cooker. When you want tasty food fast and something crisp on the side, this one’s a go-to for busy nights.

The first time I tossed this together was on a hot Sunday with surprise guests. Everyone raved, so now it’s my favorite for quick dinners, game day snacks, and casual potlucks.

Essential Ingredients

  • Soft rolls: give you that pillowy bite, so try to find the best bakery buns you can grab
  • Sugar: only a little goes in the slaw, just to keep things balanced and tasty
  • Salt and black pepper: nothing fancy, but they perk up the slaw and tie all the flavors together
  • Apple cider vinegar: gives the whole thing a pop and keeps it from getting too sweet
  • Olive oil: makes the slaw dressing rich and smooth—extra virgin always wins for flavor
  • Red cabbage (for the slaw): brings crunch, color, and a fresh snap—look for firm, glossy heads
  • Cornstarch: thickener magic for the sauce, so every bit sticks to your chicken
  • Water: thins the sauce just right so the chicken cooks up juicy, filtered if you have it
  • Whole grain Dijon mustard: a touch spicy with tons of depth, quality stuff makes every bite pop
  • Honey: sweet and sticky so the sauce hugs all the chicken—local honey gives great smell
  • Boneless skinless chicken thighs: super juicy, can’t beat them in a slow cooker

Step-by-Step Instructions

Serve:
Load up soft rolls with that juicy shredded chicken and top with a big scoop of tangy slaw. You’ll get sweet, savory, and a little crunch in every bite.
Make the Slaw:
Mix up chopped cabbage with olive oil, apple cider vinegar, Dijon, honey, sugar, salt, and pepper. Stash it in the fridge for a couple hours or even overnight. The flavors come together and the cabbage softens just a bit.
Finish and Shred:
Stir cornstarch with some water till it’s smooth, pour into the slow cooker, and shred the chicken right there. Let it all simmer a bit longer so the sauce gets nice and thick and everything’s coated.
Slow Cook the Chicken:
Let chicken cook on low for about four hours or until it’s fall-apart tender. The slower it cooks, the juicier those thighs get.
Prepare the Chicken:
Put chicken thighs in your slow cooker and smother with that tangy sauce so every piece soaks up the flavor.
Make the Sauce:
Stir together honey, Dijon mustard, and a quarter cup water till smooth. This mix sets up the sweet-tangy base for your chicken to soak in.
A sandwich with meat and onions. Pin
A sandwich with meat and onions. | flavorsfuse.com

The best part for me is the whole grain Dijon—it gives an awesome punch of flavor. My family still talks about that first backyard meal years ago and they always ask me to pile on extra slaw!

Storage Tips

Your leftover chicken will stay fresh in the fridge for about four days. For best crunch, stash the slaw separately. The chicken’s also perfect for freezing up to three months—just heat gently when you need a quick meal.

Ingredient Swaps

If you want it lighter, try boneless skinless chicken breasts—just don’t overdo it or they’ll get dry. No whole grain Dijon? Use spicy brown or plain Dijon. Want more kick? Sprinkle in a bit of cayenne or dash of hot sauce to the mix.

Ways to Serve

Use slider buns for party snacks and offer lots of pickles on the side. If you’re craving something different, set the chicken over roasted potatoes or steamed rice. The zippy slaw even makes a tasty salad topping with hot chicken.

A sandwich with meat and onions. Pin
A sandwich with meat and onions. | flavorsfuse.com

Background and Traditions

Pulled chicken sandwiches came from Southern comfort food roots, but now every place has its own style. The honey and mustard bring together those American sweet/tangy BBQ and deli flavors everyone loves—it’s why it wins big with a crowd.

FAQs About the Recipe

→ What kind of chicken should I use for this one?

Go for boneless, skinless thighs—they don't dry out and shred into tender pieces after cooking.

→ Can I swap the thighs for chicken breast?

Totally, breasts are fine, but thighs usually turn out juicier and really pack in the flavor for pulled chicken.

→ My sauce turns out runny—how can I fix that?

Stir together a bit of cornstarch and cold water, pour it in the slow cooker, and let things bubble a while to thicken up the sauce.

→ Do I need to chill the cabbage slaw overnight?

Letting it sit overnight will boost the flavors, but it tastes great right away too if you’re in a hurry.

→ Which rolls are best to use with this chicken?

Brioche buns or any soft sandwich roll are awesome since they soak up the sauce without falling apart.

Honey Mustard Chicken

Shredded chicken tossed in a sweet mustard sauce, layered with crisp cabbage slaw, and tucked into soft sandwich bread.

Prep Time
5 min
Cooking Time
260 min
Total Time
265 min
By Monica: Monica

Category: Fusion Main Dishes

Skill Level: Beginner-Friendly

Cuisine Style: American

Yield: 8 Servings (8 chicken sandwiches)

Dietary Preferences: Lactose-Free

What You'll Need

→ For the Chicken

01 Salt, as needed
02 Black pepper, as needed
03 2 teaspoons cornstarch
04 30 ml extra water
05 60 ml plain water
06 45 ml hearty-grain Dijon mustard
07 60 ml sweet honey
08 1.36 kg boneless skinless chicken thigh pieces

→ For the Slaw

09 10 ml white sugar
10 10 ml honey drizzle
11 5 ml hearty-grain Dijon mustard
12 Pinch of ground black pepper
13 Pinch of table salt
14 45 ml apple cider vinegar
15 60 ml olive oil
16 300 g purple cabbage, sliced thin or chopped

→ To Serve

17 8 soft, fluffy sandwich buns

Step-by-Step Guide

Step 01

Scoop that honey mustard chicken deliciousness onto your rolls. Heap on a bunch of slaw and dig in while it’s fresh.

Step 02

Toss purple cabbage, olive oil, apple cider vinegar, salt, pepper, Dijon, honey, and sugar in a big bowl. Give it a good mix. Chill overnight if you really want a punchy flavor.

Step 03

Give the chicken a taste and toss in more salt or pepper if you think it needs it.

Step 04

Stir together 30 ml water and cornstarch to make a quick paste. Pour this right into the slow cooker. Take two forks and start shredding the chicken right in there. Let it cook about 20 minutes more until things get a bit thicker.

Step 05

Pick low heat for your slow cooker. Let the chicken cook for four to four and a half hours so it gets super soft.

Step 06

Drop the chicken pieces in your slow cooker and pour on all that honey mustard sauce. Give it a quick toss to coat everything.

Step 07

Mix honey, Dijon, and water in a bowl and whisk until it’s totally smooth.

Additional Notes

  1. Make the slaw earlier and let it hang out in the fridge all night for even bolder taste.

Essential Tools

  • Big slow cooker
  • Mixing bowls
  • Whisk
  • A couple of forks
  • Chef’s knife

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Has mustard
  • Has gluten if you go with wheat buns

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 399
  • Fats: 20 g
  • Carbohydrates: 15 g
  • Proteins: 42 g