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Mix honey, mustard and the 1/4 cup water. Pour mixture into large slow cooker.
Add chicken thighs to slow cooker and toss with sauce.
Cook on low for 4-4½ hours.
Mix 2 Tb water and cornstarch and add to the slow cooker. Shred chicken and cook for 20 more minutes or until thickened.
Salt and pepper to taste.
Mix all ingredients. Refrigerate overnight for best results.
Serve honey mustard chicken on a soft roll with slaw on top.