2 pounds boneless, skinless chicken thigh
¼ cup dijon mustard
¼ cup honey
1 tablespoon olive oil
½ teaspoon oregano
¼ teaspoon cayenne pepper or crushed red pepper flakes (optional)
Kosher salt & fresh ground black pepper
In your large slow cooker, combine all ingredients (except the chicken), and mix well until blended.
Place the chicken thighs in the slow cooker, covering both sides with the honey mustard mixture, and submerging them as much as possible in the sauce.
Cook the chicken in the slow cooker on high power for approximately 5 hours. Do not open the slow cooker for at least 4 hours.
20 minutes before finishing, shred the chicken inside the slow cooker and stir, so the chicken becomes fully coated in sauce (optional).
Remove chicken from the slow cooker and serve hot immediately. Garnish with some extra honey mustard, fresh chopped parsley, or extra red pepper flakes, and serve with the side dish of your choice.
Pro-tip: If you're not in the mood for chicken, the exact recipe can be followed using lean pork loin.
Pro-tip: If dijon mustard is too tangy for you, feel free to use traditional yellow mustard instead.
Pro-tip: If you shredded the chicken, serve alongside toasted potato buns for a delicious sandwich!