Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 1 cup chicken broth
- 1/2 cup Dijon mustard
- 1/4 cup yellow mustard
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Salt and pepper to taste
- Buns or rolls, for serving (optional)
- Mashed potatoes or rice, for serving (optional)
Instructions
- Place chicken thighs in the slow cooker. Season with salt and pepper.
- In a bowl, whisk together chicken broth, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, onion powder, and smoked paprika. Pour over the chicken.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is easily shredded with a fork.
- Remove chicken from the slow cooker and shred using two forks. Set aside.
- In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker with the sauce. Stir in heavy cream.
- Cover and cook on high for 15-20 minutes, or until the sauce has thickened, stirring occasionally.
- Return the shredded chicken to the slow cooker and stir to coat with the creamy mustard sauce. Serve on buns or rolls, or over mashed potatoes or rice, if desired.
Notes
For a thicker sauce, use a larger cornstarch slurry. Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is also delicious with chicken breasts. You can substitute the chicken broth with vegetable broth for a slightly different flavor. For serving, try topping with fresh parsley or chives.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg