Slow Cooker Honey Mustard Chicken (Print Version)

Juicy chicken in sweet honey and tangy mustard sauce, slow-cooked to perfection with savory garlic and spices.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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 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 until fully combined.
04 - Place chicken breasts in the bottom of the slow cooker in a single layer.
05 - Pour 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 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 cornstarch slurry into the sauce in the 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 Tips:

01 -
  • You can start it in the morning and come home to dinner that smells like you spent all day in the kitchen.
  • The sauce is naturally gluten free and works with whatever you have on hand, rice, potatoes, even crusty bread for dipping.
  • It reheats beautifully, and leftovers shred into the best sandwiches you'll eat all week.
02 -
  • Don't skip patting the chicken dry, wet chicken makes the sauce watery and keeps it from clinging the way it should.
  • Mix the cornstarch slurry in a separate bowl first, if you dump it straight into the slow cooker it clumps and never smooths out.
  • If your sauce still looks thin after thickening, give it another 5 minutes uncovered on high, it tightens up fast once the cornstarch activates.
03 -
  • Use a slow cooker liner if you have one, it makes cleanup almost nonexistent and keeps the sauce from sticking to the edges.
  • For the glossiest, most restaurant looking sauce, whisk in a tablespoon of cold butter right before serving, it adds shine and a subtle richness that feels special.
  • If you're meal prepping, portion the chicken and sauce separately so you can mix and match with different sides throughout the week.
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