Once the chicken is fully cooked and tender, pour the heavy cream directly into the slow cooker over the chicken and sauce. Stir gently to combine the cream into the honey mustard sauce, then use two forks right inside the slow cooker to shred the chicken into bite-sized pieces. As you shred, the chicken will naturally absorb more of the surrounding sauce, and the cream will give the whole thing a rich, silky, velvety consistency. Some pieces can stay slightly chunkier if you prefer texture — the goal is tender, saucy, golden chicken rather than perfectly uniform shreds.
Give everything a final gentle stir so the shredded chicken is thoroughly coated in the creamy honey mustard sauce. Taste and add a small pinch of salt and black pepper if desired, then serve immediately over your chosen starch with a vegetable alongside.
