Ingredients
- Chicken thighs (boneless, skinless): 2 lbs
- Honey: 1/2 cup
- Dijon mustard: 1/4 cup
- Yellow mustard: 2 tablespoons
- Garlic, minced: 2 cloves
- Apple cider vinegar: 2 tablespoons
- Paprika: 1 teaspoon
- Salt and pepper: To taste
Instructions
- Step 1: Place the chicken thighs in the slow cooker.
- Step 2: In a separate bowl, whisk together the honey, Dijon mustard, yellow mustard, minced garlic, apple cider vinegar, paprika, salt, and pepper.
- Step 3: Pour the honey mustard mixture over the chicken thighs, ensuring they are evenly coated.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Step 5: Shred the chicken with two forks directly in the slow cooker (optional).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat shredded chicken in a pan on the stovetop with a splash of chicken broth to keep it moist.
- Serve this flavorful chicken over rice or mashed potatoes to soak up all that delicious sauce.
- Chef's tip: Don't skip the apple cider vinegar, as it adds a subtle tang that balances the sweetness of the honey perfectly!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American