Slow Cooker Honey Mustard Chicken

This slow cooker honey mustard chicken sandwich has transformed my weeknight dinner routine with its incredible flavor and minimal prep work. The tender, shredded chicken coated in sweet and tangy honey mustard pairs perfectly with the crisp, colorful slaw on a soft roll.

I first made this recipe when I needed something easy but impressive for a casual dinner with friends. Everyone requested the recipe before they left, and now it's become my go to for busy days when I want something delicious waiting for me.

Ingredients

• Boneless skinless chicken thighs: are the star here thanks to their rich flavor and ability to stay juicy even after hours of cooking
• Honey: provides natural sweetness that caramelizes slightly during cooking
• Whole grain Dijon mustard: offers texture and complex flavor you cannot get from regular mustard
• Cornstarch: helps thicken the sauce so it clings beautifully to the shredded chicken
• Red cabbage: adds vibrant color and crunch to the sandwich while providing nutritional benefits
• Apple cider vinegar: gives the slaw a tangy brightness that cuts through the richness of the chicken
• Olive oil: helps mellow the acidic elements in the slaw for perfect balance

Step-by-Step Instructions

Create the sauce:

Combine honey, whole grain Dijon mustard, and water in your slow cooker, stirring until well blended. This simple mixture creates the foundation of flavor that will infuse the chicken throughout the cooking process.

Add the chicken:

Place chicken thighs into the slow cooker and toss them thoroughly in the honey mustard mixture. Make sure every piece is coated to ensure even flavor distribution as they cook.

Slow cook to perfection:

Set your slow cooker to low and let the chicken cook for 4 to 4½ hours. This gentle cooking method allows the meat to become incredibly tender while absorbing all the sweet and tangy flavors of the sauce.

Thicken and shred:

Mix cornstarch with 2 tablespoons of water until smooth, then add this slurry to the slow cooker. Shred the chicken using two forks right in the slow cooker, then continue cooking for 20 more minutes. The cornstarch mixture will thicken the sauce beautifully, helping it cling to every strand of chicken.

Prepare the slaw:

Combine red cabbage with the olive oil, apple cider vinegar, mustard, honey, sugar, and a pinch of salt and pepper. Refrigerate ideally overnight for the flavors to fully develop and for the cabbage to soften slightly while maintaining its crunch.

Assemble your sandwich:

Place a generous portion of the honey mustard chicken on a soft roll, top with the vibrant slaw, and serve immediately. The contrast between the warm, tender chicken and the cool, crisp slaw creates the perfect bite.

Pin it

The whole grain Dijon mustard is truly the secret ingredient in this recipe. I discovered its power when I accidentally grabbed it instead of regular Dijon, and now I would never go back. The little mustard seeds pop with flavor and add beautiful texture to the finished dish.

Make Ahead Options

This honey mustard chicken is actually even better the next day after the flavors have had more time to meld. You can prepare the entire recipe up to three days ahead and store it in an airtight container in the refrigerator. The slaw definitely benefits from being made at least several hours ahead, if not the day before serving. This makes the recipe perfect for entertaining or meal prepping for busy weekdays.

Versatile Serving Ideas

While serving this honey mustard chicken on soft rolls makes for a delicious sandwich, there are many other ways to enjoy it. Try it over rice for a complete meal, wrapped in lettuce cups for a lower carb option, or even on top of a salad for a protein packed lunch. The chicken also works wonderfully as a filling for baked potatoes or stuffed into pita pockets with the slaw. For parties, set up a build your own sandwich bar with various toppings like avocado, pickles, or additional mustards.

Simple Substitutions

If chicken thighs are not available, boneless skinless chicken breasts work well too, though they may not be quite as juicy. For those avoiding refined sugar, the sugar in the slaw can be replaced with additional honey or omitted entirely. The red cabbage provides beautiful color, but green cabbage or a mix of both works perfectly fine. For a spicier version, add a tablespoon of sriracha or hot sauce to the honey mustard mixture before cooking.

Pin it

Storage and Reheating

The shredded chicken stores beautifully in the refrigerator for up to four days in an airtight container. For longer storage, it freezes exceptionally well for up to three months. To reheat, simply microwave with a splash of water to maintain moisture, or warm gently on the stovetop. The slaw is best consumed within two days while it still maintains some crunch, though the flavor continues to improve as it sits.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may yield slightly dryer results compared to thighs.

→ Can I make this ahead of time?

Yes, the chicken and slaw can be prepared a day in advance and stored in the refrigerator for best results.

→ What type of bread works best for serving?

Soft rolls or brioche buns are ideal for their ability to soak up the flavorful juices without falling apart.

→ Can I freeze the shredded chicken?

Absolutely! Store cooled shredded chicken in an airtight container and freeze for up to 3 months.

→ How can I make the slaw spicier?

Mix in a teaspoon of chili flakes or a dash of hot sauce to add heat to the slaw.