Honey Mustard Chicken Sandwiches

Chicken:
4 boneless, skinless chicken breasts
1/4 cup whole grain or dijon mustard
3 Tbsp honey
2 Tbsp soy sauce
1/2 cup chicken broth
1/4 tsp garlic powder
Freshly ground black pepper and salt to taste

Red Cabbage Slaw:
2 cups red cabbage, shredded
1/4 cup olive oil
3 Tbsp apple cider vinegar
Pinch of salt & pepper
1 tsp whole grain or dijon mustard
2 tsp honey
2 tsp sugar

Mix all ingredients. Refrigerate at least 1 hour-overnight for best results.


**Label:
Thaw chicken overnight. Put chicken and sauce mix in crock pot and cook on high for 4 hours or low for 8 hours. Shred chicken and serve on buns with optional coleslaw (recipe on blog).