Source: dLife

Chicken served with a tangy sauce made up of mustard, apple juice, lemon juice, and seasonings.

Servings

3 lb chicken thighs , skinned (and/or legs)
1 pinch black pepper
0.25 cup honey mustard
0.75 cup apple juice
8 oz coleslaw salad mix
1 cup chopped apples (Granny Smith)
0.5 cup fresh chopped green onion (about 4)
0.25 cup chopped parsley
2 tbsp olive oil
2 tbsp honey mustard
1 tbsp fresh lemon juice
0.25 tsp salt
0.12 tsp ground cayenne (red pepper)
2 tbsp cornstarch
2 tbsp cold water , cold

1 Sprinkle chicken with salt and pepper. Brush chicken with 1/4 cup honey mustard.
2 Place apple juice in a 3 1/2 or 4 quart slow cooker. Add chicken to cooker. Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours.
3 For salad, combine in a large bowl shredded cabbage mixture, apples, green onions, and parsley.
4 In a screw top jar, combine olive oil, the 2 tablespoons honey mustard, lemon juice, 1/4 teaspoons salt, and cayenne pepper. Add to cabbage mixture. Toss to coat. Cover and chill until ready to serve.
5 Remove chicken and place on a serving platter, reserving cooking liquid.
6 Cover chicken with foil to keep warm.
7 Strain cooking liquid and return to cooker. If using low heat setting, turn to high heat setting.
8 Combine cornstarch and water. Add to liquid in cooker. Cover and cook 15 minutes more or until thickened. Serve sauce with chicken and salad.