In small bowl, mix brown sugar, honey, mustard and gingerale.
Pour over chicken.
Cover.
Cook on low for 6 to 8 hours.
Notes
Storage:Let leftover chicken cool down, then scoop it into an airtight container. Store it in the refrigerator for up to five days, or in the freezer for up to three months.Reheat:When you're ready to enjoy your chicken again, simply reheat it in the microwave until hot. You can microwave it from thawed or frozen. Just be sure to stir it a few times so it heats up evenly.Tips:
If you are home, you can check the chicken at the six-hour mark with a meat thermometer for doneness. If the internal temperature is 165 F degrees, no need to keep cooking—toggle to the warm setting 'til dinner.
Instead of using a small bowl to whisk your sauce ingredients, double the recipe and stir it up in a mason jar. Then, you can save some homemade honey mustard sauce for later!
If you're pressed for time, use the high setting for three to four hours.
Shred the chicken easily using two forks and a pulling motion. Thankfully, this slow cooker chicken recipe always cooks the meat to falling-apart perfection, so it doesn't take much effort.
After shredding, don't forget to use tongs (not a sharp fork) to stir the chicken back into the delicious honey mustard sauce.
For a quick, complete meal, serve slow cooker honey mustard chicken with a pack of instant rice and some frozen green beans.
Or, if you have a bit more time, make sliders with the honey mustard chicken, and serve with cabbage slaw or your other favorite side dishes.