Honey Mustard Chicken (Printable Version)
# What You'll Need:
→ For the Chicken
01 -
Black pepper, as much as you like
02 -
Salt, toss some in to taste
03 -
2 teaspoons cornstarch
04 -
30 ml extra water
05 -
60 ml water
06 -
45 ml whole grain Dijon mustard
07 -
60 ml honey
08 -
1.36 kg boneless, skin-off chicken thighs
→ For the Slaw
09 -
10 ml sugar
10 -
10 ml honey
11 -
5 ml whole grain Dijon mustard
12 -
Pinch of black pepper
13 -
Pinch of salt
14 -
45 ml apple cider vinegar
15 -
60 ml olive oil
16 -
300 g red cabbage, thinly sliced or chopped
→ To Serve
17 -
8 soft sandwich rolls
# Steps to Follow:
01 -
Grab your sandwich rolls and load them up with the juicy shredded chicken. Scoop a good helping of slaw right on top and dig in while it’s fresh.
02 -
Toss together the cabbage, olive oil, apple cider vinegar, both mustards, honey, sugar, salt, and a pinch of pepper in a big bowl. Give it a quick stir, then pop it in the fridge overnight if you've got time. That way, the flavors really pop.
03 -
Have a taste and see if you want extra pepper or salt. Sprinkle more if you need.
04 -
Mix the cornstarch and 30 ml water in a small bowl till smooth. Stir that into the slow cooker. Use a pair of forks to pull the chicken apart right in the pot. Keep it going for 20 more minutes so the sauce thickens up.
05 -
Set your slow cooker to low and let it do its thing for around 4 to 4 and a half hours. You’ll know it’s done when the chicken falls apart easily.
06 -
Drop the thighs into your slow cooker, then pour the honey mustard blend over top. Give everything a quick toss so it’s coated all over.
07 -
Blend the honey, Dijon mustard, and 60 ml water in a bowl. Whisk ‘em all together until there aren’t any streaks left.
# Additional Tips:
01 -
For bold slaw, let it chill overnight in the fridge—makes a huge difference.