I had bought chicken to make something else – and then realized that my day was entirely too busy to make what was planned. After scrambling around Pinterest for a few minutes for something I already had ingredients, I found this recipe.
This is simple, but good. My toddler totally devoured it. And demanded most of the leftovers for himself.
Slow Cooker Honey Mustard Pulled Chicken
(from Wonky Wonderful)
2 lbs. boneless, skinless chicken breasts
1/4 cup honey
3 Tbsp. whole grain Dijon mustard
1/4 cup water +2 Tbsp., divided
2 tsp. cornstarch
2 cups shredded red cabbage
1/4 cup olive oil
3 Tbsp. apple cider vinegar
Salt and pepper, to taste
1 tsp. whole grain Dijon mustard
2 tsp. honey
2 tsp. sugar
Sandwich rolls, for serving
In a small bowl, whisk together the honey, Dijon and 1/4 cup water.
Add the chicken to the slow cooker. Pour the honey mustard mixture over and toss to coat. Cook on low for 4 1/2 hours, remove chicken and shred.
Whisk together the remaining 2 Tbsp. water and cornstarch until smooth. Whisk into the slow cooker. Return chicken and stir to coat. Cook for another 20 minutes, or until thickened.
While the chicken cooks, in a medium bowl, whisk together the olive oil, vinegar, salt, pepper, Dijon, honey and sugar. Toss with red cabbage. Refrigerate until ready to serve.
Serve pulled chicken on rolls, topped with cabbage slaw.