Honey Mustard Chicken (Printable Version)
Shredded chicken tossed in a sweet mustard sauce, layered with crisp cabbage slaw, and tucked into soft sandwich bread.
# 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:
01 -
Scoop that honey mustard chicken deliciousness onto your rolls. Heap on a bunch of slaw and dig in while it’s fresh.
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.
03 -
Give the chicken a taste and toss in more salt or pepper if you think it needs it.
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.
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.
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.
07 -
Mix honey, Dijon, and water in a bowl and whisk until it’s totally smooth.
# Additional Notes:
01 -
Make the slaw earlier and let it hang out in the fridge all night for even bolder taste.