Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/3 cup Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Whisk together the honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper in a small bowl until smooth.
  2. Place the chicken thighs in the bottom of the slow cooker and pour the glaze over the top, tossing to ensure every inch of the meat is coated.
  3. Cover and cook on LOW for 6 hours until the meat yields easily when pierced with a fork.
  4. Remove the chicken to a platter and shred using two forks until the meat is in long, tender strands.
  5. Return the shredded chicken to the slow cooker.
  6. If the sauce is too thin, stir in a slurry of 1 tbsp cornstarch mixed with 1 tbsp cold water and cook on HIGH for another 15–20 minutes until the sauce is velvety.