I think slow cookers are under appreciated during the summer months. Everyone loves the hearty stews and chilis when the weather is chili – but how often do you break it out when it’s hot outside?

I really is the perfect kitchen tool on hot days because it cooks without heating up the house. The trick is to pick a meal that doesn’t feel like it’s made for fall.

These sandwiches are a perfect example. These are saucy, but not heavy and the slaw makes them feel fresh and perfect for a hot day.

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• Ingredients
• How to Make
• Tips
• More
• Recipe

Ingredients

These sandwiches include just a few ingredients – most of which you probably already have on hand!

Because honey is one of the main flavors, I like to spring for a nice honey from the farmer’s market for these. Fresh rolls are best too – we usually opt for hard rolls or pretzel rolls!

For the chicken:

• 2 lbs. boneless, skinless chicken breasts
• 1/4 cup honey
• 3 Tablespoons whole grain Dijon mustard
• 1/4 cup water +2 Tbsp., divided
• 2 teaspoons cornstarch

For the slaw:

• 2 cups shredded red cabbage
• 1/4 cup olive oil
• 3 Tablespoons apple cider vinegar
• Salt and pepper, to taste
• 1 teaspoon whole grain Dijon mustard
• 2 teaspoons honey
• 2 teaspoons sugar

To serve:

• Sandwich rolls, for serving

How to Make

These are super simple to put together!

You’re going to start by putting together your sauce. Grab a small bowl and whisk together the honey, Dijon, and 1/4 cup water.

In the crock of the slow cooker, add the chicken. Pour the honey-mustard sauce over the chicken. Use tongs to turn the chicken to make sure the chicken is coated.

Cook on low for 4 1/2 hours.

While the chicken cooks, add the olive oil, vinegar, salt, pepper, Dijon, honey and sugar to a large bowl and whisk together. Add the cabbage and toss to coat. Refrigerate until ready to serve.

When the chicken is cooked, remove it from the crock and shred.

In a small bowl, whisk together the remaining 2 tablespoons of water and the cornstarch until smooth. Pour into the slow cooker and whisk until combined. Stir in the shredded chicken, cover, and cook for another 20 minutes, or until thickened.

Serve the chicken on rolls, topped with the cabbage slaw.

Top Tips for Making Slow Cooker Honey Mustard Pulled Chicken

• The chicken can be prepped ahead and frozen. Add the chicken and the honey mustard ingredients – omit the cornstarch – to a gallon-sized freezer bag and freeze. Thaw in the refrigerator before adding to the slow cooker. You can freeze the rolls in a separate bag, too.
• If you want to speed up dinner time, you can prep the slaw ahead of time. It will last well in the refrigerator for a day or two.
• Want to shred the chicken quickly? Toss it in your stand mixer on low. It will shred perfectly!
• You can also freeze the leftovers! Leftovers also make a good topping for salad.

More Easy Slow Cooker Sandwiches

Slow cooker dinners are perfect for busy nights! And sandwiches are one of my favorite summer options. We often pair them with salads or fresh fruit.

Our favorite beef sandwiches include Cheesesteaks, Drip Beef, and Slow Cooker French Dip Sandwiches. All involve a few final steps to top off, but all make for quick meals.

If your family will be eating at different times, Slow Cooker Grinders and Slow Cooker Italian Sandwiches are both great options. Both are served immediately out of the slow cooker.

 A few more of our favorite slow cooker sandwiches include Slow Cooker Chicken Caesar Sandwiches, Balsamic Honey Pulled Pork, and Asian Style Pulled Pork.

Recipe for Slow Cooker Honey Mustard Pulled Chicken

Slow Cooker Honey Mustard Pulled Chicken

Yield: 6 Servings

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Ingredients

For the chicken:

• 2 lbs. boneless, skinless chicken breasts
• 1/4 cup honey
• 3 Tablespoons whole grain Dijon mustard
• 1/4 cup water +2 Tbsp., divided
• 2 teaspoons cornstarch

For the slaw:

• 2 cups shredded red cabbage
• 1/4 cup olive oil
• 3 Tablespoons apple cider vinegar
• Salt and pepper, to taste
• 1 teaspoon whole grain Dijon mustard
• 2 teaspoons honey
• 2 teaspoons sugar

To serve:

• Sandwich rolls

Instructions

1. In a small bowl, whisk together the honey, Dijon and 1/4 cup water.
2. 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.
3. 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.
4. 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.
5. Serve pulled chicken on rolls, topped with cabbage slaw.

Notes

Adapted from Wonky Wonderful