Ingredients
2 to 2 1/2 pounds boneless, skinless chicken breasts
1 cup honey
1 cup Dijon mustard with whole mustard grains
1 cup heavy cream
Directions
Lay the chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker. They can overlap slightly, but try not to stack them too high so they cook evenly and shred easily.
In a medium bowl, whisk together the honey and Dijon mustard until smooth and well combined. You should see the little mustard grains speckled throughout the mixture, and it will be thick, glossy, and golden.
Pour the honey-mustard mixture evenly over the chicken, turning the pieces once or twice with a spoon or tongs to coat them well in the sauce.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 1/2 to 3 hours, until the chicken is very tender and can be pulled apart easily with two forks.
Once the chicken is cooked through and tender, use two forks right in the slow cooker to shred it into bite-sized pieces. It’s fine if some pieces stay a little chunkier; you want the meat well mixed into the sauce.
Pour the heavy cream into the slow cooker over the shredded chicken. Stir gently but thoroughly until the cream is fully incorporated and the sauce turns a rich, pale golden-yellow color with a silky sheen.
Cover and cook on LOW for another 15 to 20 minutes, just until the sauce is hot, slightly thickened, and steaming. Do not let it boil hard; you want it creamy and smooth.
Taste the sauce and adjust if you like—if you prefer it sweeter, you can stir in another spoonful of honey; if you want a bit more tang, add a small spoonful of Dijon right into the pot and stir. Serve the chicken hot, spooned over your favorite starch, with plenty of that liquid gold sauce on top.