Introduction

This Slow Cooker Honey Mustard Chicken is a perfect balance of sweet and tangy flavors, making for a comforting and easy meal. Tender chicken thighs slow-cooked in a honey mustard sauce become irresistibly juicy, served best with a fresh, crunchy slaw. It’s ideal for busy days when you want something delicious with minimal effort.

A close-up of a sandwich showing three main layers: the top layer is a shiny, golden brown soft bun with a smooth texture and a small wooden pick stuck in the center; the middle layer contains moist shredded chicken mixed with creamy sauce and small mustard seeds, giving it a soft and juicy texture with light brown color; the next layer underneath has vibrant purple shredded cabbage adding a crunch and bright color contrast; the bottom layer is a soft, light golden bun. The sandwich is placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs boneless, skinless chicken thighs

1/4 cup honey

3 tablespoons whole grain Dijon mustard

1/4 cup water

2 tablespoons water (additional)

2 teaspoons cornstarch

2 cups red cabbage, chopped or shredded

1/4 cup olive oil

3 tablespoons apple cider vinegar

Pinch of salt and pepper

1 teaspoon whole grain Dijon mustard (for slaw)

2 teaspoons honey (for slaw)

2 teaspoons sugar (for slaw)

Instructions

Step 1: In a large slow cooker, mix honey, 3 tablespoons Dijon mustard, and 1/4 cup water until combined.

Step 2: Add chicken thighs to the slow cooker and toss them gently with the honey mustard sauce to coat evenly.

Step 3: Cook on low for 4 to 4½ hours until the chicken is tender and cooked through.

Step 4: Mix 2 tablespoons water with cornstarch until smooth, then stir this mixture into the slow cooker.

Step 5: Shred the chicken in the slow cooker using two forks and cook for an additional 20 minutes or until the sauce thickens.

Step 6: Season the chicken with salt and pepper to taste.

Step 7: For the slaw, combine red cabbage, olive oil, apple cider vinegar, 1 teaspoon Dijon mustard, 2 teaspoons honey, sugar, and a pinch of salt and pepper in a bowl.

Step 8: Refrigerate the slaw overnight for the best flavor and texture.

Step 9: Serve the honey mustard chicken on a soft roll, topped generously with the prepared slaw.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or crushed red pepper flakes to the honey mustard sauce.

Substitute chicken thighs with chicken breasts if preferred, but adjust cooking time as breasts cook faster and can dry out.

Use coleslaw mix if you don’t have red cabbage on hand for a simpler slaw alternative.

Toast the rolls lightly before serving for added texture and warmth.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the microwave or on the stovetop with a splash of water to maintain moisture. The slaw is best served cold and can be refreshed with a little more vinegar or olive oil if it dries out.

FAQs

Can I use frozen chicken thighs in this recipe?

Yes, you can use frozen chicken thighs. Just increase the cooking time by about an hour to ensure the chicken cooks thoroughly and reaches a safe internal temperature.

Is it possible to make the slaw on the same day instead of overnight?

While refrigeration overnight improves the flavor and softens the cabbage, you can make the slaw a few hours before serving. Expect a crunchier texture and slightly less developed flavor in that case.