Crockpot Honey Mustard Chicken Sandwich Filling

Tender shredded chicken slow-cooked in a luscious homemade honey mustard sauce delivers the perfect balance of sweet, tangy, and savory flavors. This effortless crockpot filling transforms simple ingredients into juicy, crowd-pleasing sandwich material with global street food appeal—ideal for busy weeknights or casual gatherings.

Why You’ll Love This Recipe:

This recipe stands out because it combines ultimate convenience with incredible taste. You simply toss everything into the slow cooker and let it work its magic—no constant stirring or babysitting required. The chicken emerges fall-apart tender and infused with a glossy, addictive honey mustard sauce that’s sweet from honey, sharp from Dijon, and perfectly balanced.

It’s versatile enough to serve as sandwich filling, over rice, in wraps, or on salads, making it a go-to for meal prep or feeding a crowd. Kids and adults alike devour it, and the minimal prep leaves you free to enjoy your day. Plus, it feels like a gourmet street food treat without ever leaving home—comforting yet exciting!

Yield: 8 sandwiches

Crockpot Honey Mustard Chicken Sandwich Filling

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Sweet-tangy shredded honey mustard chicken, slow-cooked until juicy—perfect for easy, flavorful sandwiches with global street food flair.

Prep Time 10 minutes

Cook Time 5 hours

Additional Time 10 minutes

Total Time 5 hours 20 minutes

Ingredients

• 2–2.5 lbs (about 1–1.1 kg) boneless, skinless chicken thighs (or breasts)
• ½ cup honey
• ½ cup Dijon mustard (or mix of Dijon and whole grain)
• ½ cup chicken broth (low-sodium preferred)
• 3–4 cloves garlic, minced (or 1 tsp garlic powder)
• 1 Tbsp Worcestershire sauce
• 1 tsp onion powder
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika (optional, for warmth)
• 1 Tbsp cornstarch + 2 Tbsp cold water (optional slurry for thickening)
• Buns, pickles, lettuce, or slaw for serving

Instructions

1. Grab your slow cooker and give the inside a quick spray of non-stick cooking spray—this makes cleanup a breeze later!
2. Place the chicken thighs (or breasts) right into the bottom of the crockpot in a single layer if possible.
3. In a medium bowl, whisk together the honey, Dijon mustard, chicken broth, minced garlic, Worcestershire sauce, onion powder, salt, pepper, and paprika until smooth and glossy—smell that amazing aroma already?
4. Pour this golden honey mustard mixture all over the chicken, making sure every piece gets coated. Give it a gentle toss with tongs if you’d like!
5. Pop the lid on and set your slow cooker to LOW for 4–5 hours (or HIGH for 2–3 hours) until the chicken is super tender and shreds easily.
6. Once done, open the lid and use two forks to shred the chicken right in the pot—watch it soak up all that sauce like magic!
7. If you want a thicker, clingier filling, mix the cornstarch with cold water in a small bowl to make a slurry, stir it in, then cover and cook on HIGH for another 20–30 minutes.
8. Give everything a final taste—add extra honey for sweetness, mustard for zing, or salt/pepper as needed.
9. Toast your favorite buns (brioche or pretzel rolls are dreamy here!), pile on the warm shredded chicken filling, and top with pickles, crisp lettuce, or crunchy slaw.
10. Serve immediately and watch everyone go back for seconds—this sweet-tangy goodness disappears fast!

Notes

This filling gets even better the next day as flavors meld. For authentic street food feel, serve on soft rolls with quick pickles or fresh herbs.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 70Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 600mgCarbohydrates 17gFiber 1gSugar 13gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use chicken thighs for extra juiciness and flavor; breasts work too but may dry out slightly if overcooked.
• Whisk the sauce thoroughly before adding to ensure even coating and prevent separation.
• For thicker sauce, stir in a cornstarch slurry during the last 20–30 minutes.
• Shred the chicken right in the crockpot using two forks for easy cleanup.
• Taste and adjust seasoning after shredding—add more honey for sweetness or mustard for tang.
• Spray the crockpot insert with non-stick spray to prevent sticking.
• Cook on low for best texture; high heat can toughen the edges.

Ingredients Notes:

Boneless, skinless chicken thighs provide rich flavor and stay moist during long cooking—preferred over breasts for this pulled-style filling. Honey adds natural sweetness and helps create that signature glossy sauce; use pure, good-quality honey for the best taste.

Dijon mustard delivers sharp, tangy depth—whole grain varieties add nice texture and visual appeal, but smooth works too. Garlic and onion powder build savory backbone without overpowering.

Chicken broth keeps everything moist and adds subtle richness; low-sodium lets you control salt. Worcestershire sauce brings umami complexity, while salt, black pepper, and optional paprika round out the global street food vibe with warmth and mild smokiness.

Variations and Substitutions:

Make it spicy by adding ½–1 tsp cayenne, sriracha, or hot sauce to the sauce mixture. For a creamier version, stir in ¼–½ cup Greek yogurt or mayonnaise after shredding. Swap chicken for turkey breast or pork shoulder for different proteins.

Use maple syrup instead of honey for a deeper, autumnal twist. Go gluten-free by ensuring Worcestershire is GF-certified or using soy sauce alternative. Add veggies like diced bell peppers or carrots during cooking for extra nutrition and color.

For a lighter option, use half broth and half water. Turn it Asian-inspired with soy sauce and ginger, or Mexican-style with chili powder and lime zest. Experiment freely—this base is very forgiving!

Storage Options:

Refrigerate leftovers in an airtight container for up to 4 days. Freeze in portioned freezer bags or containers for up to 3 months—thaw overnight in the fridge before reheating. Reheat gently on the stovetop with a splash of broth, in the microwave, or back in the slow cooker on warm to maintain moisture.

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