Slow Cooker Honey Mustard Chicken (Printable Version)

Tender chicken in sweet honey mustard sauce, slow-cooked to perfection. Serve over rice or mashed potatoes.

# Ingredient List:

→ 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

# How to Make:

01 - Trim excess fat from the 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 the chicken breasts in the bottom of the slow cooker in a single layer.
05 - Pour the honey mustard sauce evenly over the 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 the chicken is cooked through and tender.
07 - About 15 minutes before serving, remove the chicken breasts and set aside, covered loosely with foil.
08 - In a small bowl, mix cornstarch with cold water to create a smooth slurry. Stir into the sauce in the slow cooker.
09 - Turn the slow cooker to high, cover, and cook for an additional 10 to 15 minutes, stirring once or twice, until the sauce thickens.
10 - Return the chicken to the 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 Suggestions:

01 -
  • You can start it in the morning and forget about it until dinner, no babysitting required.
  • The sauce is so good you'll want to lick the spoon, and I won't judge you if you do.
  • It uses pantry staples you probably already have, no specialty store runs necessary.
  • Leftovers shred beautifully for next day lunches that actually taste better than the original meal.
02 -
  • Don't skip the cornstarch slurry, I tried thickening the sauce by just cooking it longer and it never worked, it just got sticky and weird.
  • If you open the lid to check on things, add 15 minutes to the cooking time, every peek lets out heat and slows everything down.
  • Use a meat thermometer if you have one, overcooked chicken is dry even in a sauce this good.
03 -
  • Make the sauce the night before and store it in the fridge, in the morning you just drop the chicken in and pour, it saves precious minutes when you're half awake.
  • If your slow cooker runs hot, check the chicken at 3 hours on low, mine cooks fast and I've overcooked it more than once by trusting the timer.
  • Double the sauce and freeze half, next time you make this you'll thank yourself when dinner comes together in five minutes.
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