3lbs.boneless skinless chicken breasts or boneless thighs
1/4cuphoney
3Tbs.whole grain Dijon mustard
1/4cup+ 2 Tbs. water
6 to 8ct. hamburger buns or rolls
2tsp.cornstarch
SLAW:
2cupsred cabbagechopped
1/4cupolive oil
3Tbs.apple cider vinegar
To tastesalt and pepper
1tsp.whole grain Dijon mustard
2tsp.honey
2tsp.sugar
Instructions
Mix honey, mustard and the 1/4 cup of water together and pour into a large slow cooker. Add the chicken to the slow cooker and toss with the sauce. Cook on low heat for 4-4 1/2 hours (or longer if chicken is frozen). Mix 2 Tbs. of water and the cornstarch in a bowl until smooth and then add to the slow cooker. Cook for 20 more minutes, or until thickened. Salt and pepper the chicken to taste. Shred the chicken into large pieces. Let the chicken rest whil you make the slaw.
For the salw, mix all of the ingredients together in a bowl. Refrigerate for several hours, or overnight. Serve the honey mustard shredded chicken on a soft roll with the slaw on top.
Notes
*HEALTHIER OPTION: Serve the chicken bunless in a lettuce wrap, on a plate with the slaw or on a whole wheat bun.