Savory Shredded Chicken with Maple-Mustard Glaze and Crunchy Apple Slaw

Start by placing 1 pound of boneless, skinless chicken breasts in a slow cooker. In a separate bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and 1/2 teaspoon of garlic powder.

Pour the maple-mustard mixture over the chicken in the slow cooker, ensuring it is well coated. Cover and cook on low for 4 hours or high for 2 hours, until the chicken is tender and easily shredded.

Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the glaze.

For the apple slaw, thinly slice 1 large apple and 1/4 head of green cabbage. In a bowl, mix the sliced apple and cabbage with 2 tablespoons of mayonnaise, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper.

Serve the shredded chicken on a bed of crunchy apple slaw, garnished with chopped fresh parsley if desired.