1½ to 2 pounds boneless skinless chicken (breasts, thighs or mixture)
2 tablespoons butter
salt and pepper
½ cup mayo
2 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon grainy or dijon mustard
½ tablespoon lemon juice
Directions
- Salt and pepper chicken
- Melt butter in skillet over medium high heat
- Add chicken and let cook without moving on each side for 2-3 minutes until lightly browned
- Add to slow cooker
- Whisk together remaining ingredients for sauce
- Pour about ½ the sauce over the chicken in slow cooker
- Cover and cook on low for 5-8 hours or high for 2.5 – 4 hours (depending on thickness of chicken)
- Shred chicken using 2 forks
- Toss in extra sauce as desired