Honey Mustard Chicken Tacos with Brussels Slaw {Slow Cooker}
Slow cooked, crispy, tender chicken coated in a creamy, tangy, sweet honey mustard sauce and topped with fresh, crisp brussels sprouts slaw - these tacos are legitimately delicious and easy to prepare!
For the Chicken: In a large Ziploc bag add pieces of chicken, cornstarch, salt and pepper. Shake until chicken is well coated.
Heat the oil in a large skillet over medium high heat. Add the chicken and sear until well browned on all sides, about 6-8 minutes. Transfer chicken a paper towel lined plate to drain, then transfer to the slow cooker. Add remaining honey mustard ingredients (garlic through rosemary). Stir to combine. Cover and cook on high for 2-2 ½ hours, or until chicken is cooked through. Remove rosemary sprig and discard.
Meanwhile, Make the Dressing: In a small bowl whisk all ingredients together with a pinch of salt and pepper. Taste and adjust for seasoning. Set aside in the refrigerator
Make the Slaw: Place all ingredients in a medium sized mixing bowl. Toss with 1/2 of the honey mustard dressing*. Season with a pinch of salt and pepper. Toss again and set aside in the refrigerator until ready to serve.*
To Serve: Spoon chicken onto tortillas, top with slaw and drizzle with additional sauce. Enjoy!
Notes
*TO easily shred the brussels sprouts use the shredder blade attachment on your food processor. Or you can shred them by hand. *You can toss the slaw with ¼ cup of the honey mustard sauce from the slow cooker instead of making the honey mustard dressing if desired. *Slaw and sauce taste best if the flavors are allowed to marry in the refrigerator for at least an hour, up to 24 hours.*Nutritional Information includes everything but tortillas.