Scale

2 lbs boneless, skinless chicken breasts

1/2 cup Dijon mustard

1/4 cup whole grain mustard

1/3 cup honey

2 tbsp apple cider vinegar

1/2 tsp garlic powder

Salt & pepper to taste

Soft sandwich buns

Shredded red cabbage or coleslaw (optional but recommended)

In a bowl, whisk together Dijon mustard, whole grain mustard, honey, vinegar, garlic powder, salt, and pepper.

Place chicken in the slow cooker. Pour sauce over the top and stir to coat.

Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is fork-tender.

Shred the chicken directly in the slow cooker and stir it into the sauce.

Serve warm on buns with a spoonful of cabbage or slaw.