In spite of the exotic meat-o-rama in the freezer, I occasionally need a plain old chicken fix. This dismays my husband, since he is much more of a raw and wriggling red meat kind of guy. But since he loves me, he will put on his big boy pants and soldier through a meal of chicken every once in a while. I'm thinking the ingredients for the sandwich filling and slaw could be used in a wrap as well although I put it some homemade buns and it was yummy. Any kind of roll would work though, including, but not limited to, hamburger buns.
Honey Mustard Shredded Chicken Sandwiches (Crock Pot)
3 pounds boneless, skinless chicken thigh fillets (I used chicken breasts and they worked fine)
1/4 cup honey
3 Tablespoons whole grain Dijon mustard (This is not the stuff in the yellow squeeze bottle. It's the fancy kind with the whole seeds in it)
1/4 cup water
(additional) 2 Tablespoons water
2 teaspoons cornstarch
2 cups red cabbage (chopped or shredded)--I had some pre-packaged shredded cole slaw mix in the vegetable drawer and that's what I used here.
1/4 cup olive oil
3 Tablespoons apple cider vinegar
Pinch of salt and/or pepper
1 teaspoon whole grain Dijon mustard
2 teaspoons honey
2 teaspoons sugar
Mix honey, mustard and the 1/4 cup water. Pour mixture into large slow cooker.
Add chicken thighs to slow cooker and toss with sauce.
Cook on low for 4-4½ hours.
Mix 2 Tb water and cornstarch and add to the slow cooker. Cook for 20 more minutes or until thickened.
Salt and pepper to taste.
Mix all ingredients. Refrigerate overnight for best results.
It looks like this after it's sat in the fridge for a while.
Serve honey mustard chicken on a soft roll with slaw on top.
Rolls like these are pretty tasty with it. :)