I made this dish close to the end of the week when my fridge was running low on our favorite things and I had not been to the grocery store. What does that say? Well, the dish is simple and most likely you have everything on hand. I was so low on things I served this over cheesy garlic bread instead of the typical wrap or over rice. I have to say it was not a bad way to serve this. The garlic bread gave more texture and flavor. I’m not sure it was my favorite thing but it was a change of pace that’s for sure! Did I mention this is made in the slow cooker? Yup! Super simple!
NOTE
One hour before the chicken is done mix the cornstarch and water together add to the crockpot and continue cooking for the last hour. This is optional but I like a thicker sauce so I added the cornstarch mixture. If you are serving over rice you can skip this step.
INGREDIENTS
2 pounds boneless skinless chicken breasts or thighs
1/2 cup honey
1/4 cup soy sauce
1/4 cup mustard ( I used average yellow mustard)
2 Tablespoons malt vinegar
4 garlic cloves
Fresh pepper to taste
TO THICKEN SAUCE
2 Tablespoons cornstarch
2 Tablespoons water
DIRECTIONS
In a slow cooker combine, honey, soy sauce, mustard vinegar, garlic and black pepper. Stir to combine all ingredients and add the chicken Coating the chicken in the sauce and covering the chicken. Cook the chicken on high for 4-5 hours (see cornstarch note) or on low for 6 hours until the chicken is moist and tender. Stir the chicken a couple of times during the cooking time if possible. Once cooked, using two forks, remove the chicken from the slow cooker and shred, return the shredded meat to the crockpot stir in the sauce and serve over buttered noodles, rice or make sliders or wraps!
Enjoy!
This recipe was found on Pinterest
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