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Comforting Honey Mustard Chicken

As seen in Satisfying Entrées for Every Table.

Chicken thighs get thrown in the slow cooker with honey and punchy whole grain mustard, soaking up all those rich flavors. When they’re done, just shred the chicken, spoon it onto pillowy rolls, and load up with a crisp slaw—think chunky red cabbage, a little apple cider vinegar, and another swirl of that honey mustard. It’s an easy way to enjoy classic pulled chicken sandwiches without a ton of fuss. You get tender, sweet-savory chicken, cool crunchy slaw, and simple homestyle comfort in every bite. Grab it right from the crockpot and dig in with your crew.

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Barbara Chef
Created By Sasha
Last updated on Tue, 27 May 2025 16:48:44 GMT
Two buns stuffed with juicy chicken and onions. Save Pin
Two buns stuffed with juicy chicken and onions. | foodthingle.com

Just toss a handful of things in your slow cooker and wind up with juicy, zippy pulled chicken that’s perfect stuffed into a soft bun. A fresh crunchy slaw on the side really makes it pop. So easy, especially for those days when you want a hearty meal but don't have time to fuss in the kitchen.

First time I made this was a random sunny Sunday with a bunch of friends who just popped over. Everyone loved it! Now it's my go-to for busy nights, game parties, or even quick potluck dishes.

Tasty Ingredients

  • Soft rolls: grab pillowy bakery buns, they help bring everything together
  • Sugar: just a smidge in the slaw brings everything into balance
  • Salt and black pepper: the basics that make all your flavors really sing
  • Apple cider vinegar: perks up the slaw and cuts through the sweet
  • Olive oil: makes your slaw rich and tasty, extra virgin is the best pick
  • Red cabbage (for the slaw): crunchy and bright, look for firm, shiny heads
  • Cornstarch: thickens the sauce so it hugs every bite of chicken
  • Water: keeps things juicy and the sauce nice and smooth, filtered is great if you have it
  • Whole grain Dijon mustard: gives everything a kick and some nice texture, pick a flavorful one
  • Honey: brings sweetness and helps coat the chicken, try to use local if you can
  • Boneless skinless chicken thighs: super tender when slow cooked, always come out juicy

Simple Directions

Serve It Up:
Load that saucy chicken onto your soft rolls and heap on extra slaw. Every bite’s got sweet, spicy, and crunchy goodness.
Slaw Time:
Toss shredded cabbage with olive oil, apple cider vinegar, salt, pepper, some mustard, honey, and a pinch of sugar. Stir everything and set it in the fridge for a few hours or overnight so it stays crisp and lets the flavors come together.
All Shredded:
Mix a little water with cornstarch till it’s smooth, then pour into the slow cooker. Shred chicken with forks right there in the pot. Let it bubble for about 20 minutes so that sauce clings to everything nicely.
Let It Cook:
Slow cook everything on low for four or four and a half hours. The chicken stays moist and gets fall-apart tender.
Get That Chicken Ready:
Place chicken thighs in your cooker and cover with the honey mustard mix. Make sure every piece is coated so they all soak up the flavor.
Whip Up a Sauce:
Stir honey, whole grain mustard, and water until smooth and glossy. This is your sweet-tangy hero for maximum chicken flavor.
A sandwich with meat and onions. Save Pin
A sandwich with meat and onions. | foodthingle.com

What I love most is the little bursts from the whole grain mustard. That kicky flavor is why it stands out from basic shredded chicken. My family thinks back to our first grill party with this and even now, they want extra slaw every time.

Storage Advice

Stick your extra chicken in the fridge and it’ll last four days easy. Keep the slaw in a different container, so it doesn’t get soggy. Or freeze the chicken in smaller packs for up to three months. Warm it gently whenever you need a quick bite.

Swap Options

If you're after leaner, boneless chicken breasts, go for it—just don’t overdo the cooking, or they’ll dry out. Can’t find whole grain mustard? Regular Dijon or even spicy brown work fine. Like heat? Dash in some cayenne or your go-to hot sauce right into the mix.

Ways to Serve

Want party snacks? Make minis on slider buns with a pile of pickles. Tired of bread? Serve the chicken over fluffy rice or some roasted potatoes. Or use the slaw as a bowl base and top it with the warm chicken for a bright salad.

A sandwich with meat and onions. Save Pin
A sandwich with meat and onions. | foodthingle.com

Backstory and Meaning

Pull-apart chicken sandwiches got their start as super comforting eats down South and now everyone does their own style. The honey mustard twist brings together sweet, BBQ-like vibes with the tang of a deli classic—a little of everything people love about American food.

Common Recipe Questions

→ What kind of chicken is best for this?

Boneless, skinless thighs are your best bet—they come out tender and are super easy to shred after cooking low and slow.

→ Can I swap thighs for chicken breasts?

For sure, you can use breasts. Just know thighs are juicier and bring a bit more flavor to the pulled style.

→ How can I make the sauce thicker if it's runny?

Just blend cornstarch and some water, toss that into the slow cooker, and let it hang out a little longer till it thickens up.

→ Is it a must to chill the slaw overnight?

Letting the slaw sit overnight deepens the flavor, but you don’t have to—serve it right away if you’re in a hurry.

→ Which buns are good for these sandwiches?

Brioche or any soft rolls do great—they hold together well and soak up all that yummy honey-mustard sauce.

Honey Mustard Chicken

Juicy shredded chicken covered in sweet and punchy honey mustard, piled with crunchy cabbage slaw inside fluffy buns.

Preparation Time
5 Minutes
Cooking Time
260 Minutes
Overall Time
265 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: American

Output: 8 Number of Servings (8 chicken sandwiches)

Special Diets: Lacks Dairy

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

Step 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.

Step 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.

Step 03

Have a taste and see if you want extra pepper or salt. Sprinkle more if you need.

Step 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.

Step 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.

Step 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.

Step 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

  1. For bold slaw, let it chill overnight in the fridge—makes a huge difference.

Essential Tools

  • Large slow cooker
  • Mixing bowls
  • Whisk
  • Two forks
  • Chef’s knife

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has mustard
  • Might contain gluten if sandwich rolls are wheat

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 399
  • Fat Content: 20 g
  • Carbohydrates: 15 g
  • Protein: 42 g