Slow Cooker Honey Mustard Chicken (Print Version)

Tender chicken breasts cook low and slow in a sweet and tangy honey mustard sauce with garlic and spices.

# What You 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

# Directions:

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 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 Advice:

01 -
  • It rescues you on nights when takeout feels like the only option but your budget says otherwise.
  • The sauce does all the work while you pretend to have your life together elsewhere.
  • Leftovers shred into the most luxurious sandwiches you'll eat standing at the counter.
  • It tastes fancy enough for company but requires almost no skill to pull off.
02 -
  • Don't skip patting the chicken dry or the sauce will slide right off and pool at the bottom.
  • Mix the cornstarch slurry completely smooth before adding it or you'll end up with weird lumps floating in your sauce.
  • If you're using frozen chicken, thaw it first or the cooking time will be all wrong and the texture will suffer.
03 -
  • Use a slow cooker liner if you hate scrubbing stuck-on sauce as much as I do.
  • Taste the sauce before you add the chicken and adjust the honey or mustard to match your mood.
  • Let the chicken rest after cooking so the juices redistribute instead of running all over your cutting board.
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