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 this glaze over the chicken in the slow cooker. 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 it into the glaze, allowing it to soak up the flavors for an additional 10 minutes.

While the chicken is soaking, prepare the apple slaw by thinly slicing 1 large apple and 1 cup of green cabbage.

In a bowl, combine the sliced apple and cabbage with 2 tablespoons of mayonnaise, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper.

Toss until well combined. To serve, place a generous portion of the glazed shredded chicken on a plate and top it with a scoop of the crunchy apple slaw.

Enjoy your savory shredded chicken with a side of warm crusty bread or over a bed of rice for a complete meal!