Begin by placing 2 lbs. of boneless, skinless chicken breasts evenly at the bottom of your slow cooker. Ensure they are not overlapping to achieve even cooking.

In a mixing bowl, whisk together ½ cup of honey, ¼ cup of yellow mustard, 2 tablespoons of Worcestershire sauce, 4 tablespoons of melted butter, 3 minced garlic cloves, 1 teaspoon of dried oregano, and salt and pepper to taste until smooth and well-blended.

Pour the honey mustard sauce over the chicken breasts in the slow cooker, ensuring each piece is generously coated.

Cover the slow cooker with its lid and set it to cook on LOW for 6 hours, checking for an internal temperature of 165°F.

Once cooking is complete, carefully remove the lid and stir in ½ cup of heavy cream until fully incorporated.

Using two forks, shred the cooked chicken directly in the slow cooker, mixing beautifully with the honey mustard sauce.

Serve the shredded chicken along with the creamy sauce over rice or fresh salad for a delightful meal.