Slow Cooker Honey Mustard Chicken (Printable)

Tender chicken in velvety honey mustard sauce with garlic, perfect over rice or mashed potatoes.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds)

→ Sauce

02 - 1/2 cup Dijon mustard
03 - 1/3 cup honey
04 - 2 tablespoons whole grain mustard
05 - 1 tablespoon apple cider vinegar
06 - 1 teaspoon Worcestershire sauce
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon paprika
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 cup low-sodium chicken broth

→ Thickener

13 - 2 tablespoons cornstarch
14 - 2 tablespoons cold water

# Preparation steps:

01 - Trim excess fat from chicken breasts and pat dry with paper towels.
02 - In a medium bowl, whisk together Dijon mustard, honey, whole grain mustard, apple cider vinegar, and Worcestershire sauce until smooth.
03 - Stir in minced garlic, onion powder, paprika, salt, and black pepper. Add chicken broth and whisk to combine.
04 - Place chicken breasts in the bottom of the slow cooker in a single layer.
05 - Pour honey mustard sauce evenly over chicken, ensuring each piece is well coated.
06 - Cover and cook on low for 4 hours or on high for 2 to 2.5 hours, until chicken is cooked through and tender.
07 - About 15 minutes before serving, remove chicken breasts and set aside, covered loosely with foil.
08 - In a small bowl, mix cornstarch with cold water to create a smooth slurry.
09 - Stir slurry into sauce in slow cooker. Turn slow cooker to high, cover, and cook for 10 to 15 minutes, stirring once or twice, until sauce thickens.
10 - Return chicken to slow cooker, spoon thickened sauce over the top, and reheat for 2 to 3 minutes.
11 - Serve hot, drizzled with extra sauce, alongside rice, mashed potatoes, or roasted vegetables.

# Expert advice:

01 -
  • The slow cooker does all the work while you go about your day, no babysitting required.
  • That sauce tastes like you labored over it, but it comes together in under ten minutes.
  • Leftovers shred into wraps and grain bowls without losing any of that sticky, sweet punch.
02 -
  • Don't skip the cornstarch slurry, the sauce stays too thin without it and won't cling to the chicken.
  • If you lift the lid too often during cooking, you add 15 to 20 minutes to the cook time every single time.
  • Let the chicken rest after removing it, cutting into it right away releases all the juices and you lose that tender bite.
03 -
  • Use a slow cooker liner if you hate scrubbing sticky sauces, it peels right off and saves you ten minutes of cleanup.
  • If your sauce is too sweet, whisk in an extra teaspoon of vinegar or a squeeze of lemon juice at the end to brighten it up.
  • For deeper flavor, sear the chicken in a hot skillet for two minutes per side before adding it to the slow cooker, the caramelization adds another layer.
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