Ingredients:
For the Pulled Chicken:
3 lbs chicken thighs (or chicken breasts, if preferred)
1/4 cup honey
3 tablespoons whole grain Dijon mustard
1/4 cup water
2 tablespoons additional water
Salt and pepper, to taste
For the Slaw:
2 cups shredded red cabbage
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon whole grain Dijon mustard
Drizzle of honey
Salt and pepper, to taste
Instructions:
1. Prepare the Chicken:
Place the chicken thighs or breasts in your slow cooker.
In a separate bowl, whisk together the honey, mustard, 1/4 cup of water, and the extra 2 tablespoons of water.
Pour the mixture over the chicken.
2. Slow Cook:
Cover and cook on low for 4 to 4.5 hours, or until the chicken is tender and easily shreds with a fork.
3. Shred the Chicken:
Once done, shred the chicken using two forks.
If you'd like a thicker sauce, stir a little cornstarch into the reserved cooking liquid—though it’s plenty flavorful and moist as-is.
4. Season to Taste:
Add salt and pepper to the shredded chicken as needed.
5. Make the Slaw:
In a large mixing bowl, toss the shredded cabbage with olive oil, apple cider vinegar, Dijon mustard, a drizzle of honey, salt, and pepper.
Stir until everything is well coated.
6. Serve It Up:
Enjoy the pulled chicken in a bowl topped with the slaw, or pile it onto a bun for a satisfying sandwich.