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Honey Mustard Chicken Tacos with Brussels Slaw {Slow Cooker}

Cheyanne Bany
  • 165 minutes
  • Serves 6

INGREDIENTS

Tortillas (, for serving)

2 lb

Boneless, Skinless Chicken Breasts (– Cubed into 1’’ pieces (can substitute thighs))

3 tbsp

Cornstarch

1 tbsp

Canola Oil

3/4 tsp

Salt

1/4 tsp

Fresh Ground Pepper

1 clove

Garlic (– minced)

1/2

Large Yellow Onion (– finely diced)

3/4 cup

Honey

1/3

heaping Cup Dijon Mustard

1/3 cup

Mustard

1 tbsp

Unsalted Butter

2 tbsp

Chicken Stock

1

Sprig Rosemary

Brussels Slaw:

1/2 lb

Brussels Sprouts (– trimmed and shredded*)

1/3

small Red Cabbage (– cored and shredded (can substitute radicchio))

1/2 cup

Almonds

1/2

Lemon (- Juice & Zest)

1

small Shallot (– chopped)

1/4 cup

Parmesan (– freshly grated)

Salt & Pepper (, to taste)

Honey Mustard Dressing ((Optional):)

1/4 cup

Mayonnaise

2 tbsp

Honey

1 tbsp

Dijon

2 tsp

Mustard