Pin It My slow cooker sat untouched for months until a friend mentioned tossing chicken and honey mustard inside before work. I was skeptical that something so simple could taste this good, but the smell that greeted me when I opened the door that evening made me a believer. The chicken practically melted under my fork, and the sauce had thickened into this glossy glaze that clung to every bite. I've been making it on repeat ever since, tweaking the garlic and adding a splash more vinegar when I want extra tang.
I made this for my sister when she had her second baby, and she texted me three days later asking for the recipe. She said it was the first meal she actually sat down and enjoyed instead of eating cold over the sink. There's something about a dish that takes care of itself that feels like a small act of kindness, especially when life gets loud and busy.
Ingredients
- Boneless, skinless chicken breasts: I always pat them dry before adding them to the slow cooker because it helps the sauce cling better and prevents watery buildup at the bottom.
- Dijon mustard: This is the backbone of the sauce, sharp and smooth, and I've learned not to skimp on quality here because you can really taste the difference.
- Honey: It balances the tang beautifully, and I sometimes add an extra drizzle if I want the sauce a little sweeter.
- Whole grain mustard: The little seeds add texture and a rustic bite that makes the sauce feel more interesting.
- Apple cider vinegar: Just a tablespoon brightens everything up and keeps the sweetness in check.
- Worcestershire sauce: It adds a savory depth that's hard to put your finger on but impossible to miss when it's not there.
- Garlic, minced: Fresh is best, and I always mince it fine so it melts into the sauce rather than clumping.
- Onion powder: A gentle background note that rounds out the garlic without overpowering.
- Paprika: Adds a whisper of smokiness and a warm color to the sauce.
- Salt and black pepper: Simple seasoning that lets all the other flavors shine.
- Low sodium chicken broth: Thins the sauce just enough so it coats the chicken without being too thick at the start.
- Cornstarch and cold water: This slurry is the secret to turning the cooking liquid into a glossy, spoonable sauce at the end.
Instructions
- Prep the chicken:
- Trim any excess fat and pat the breasts dry with paper towels so the sauce has a clean surface to cling to. Lay them in a single layer at the bottom of your slow cooker.
- Whisk the sauce base:
- In a medium bowl, whisk together the Dijon, honey, whole grain mustard, vinegar, and Worcestershire until it's completely smooth and glossy. The honey can be stubborn, so give it a good stir.
- Season and combine:
- Stir in the garlic, onion powder, paprika, salt, and pepper, then whisk in the chicken broth. The sauce will smell incredible at this point, sweet and sharp all at once.
- Coat the chicken:
- Pour the sauce evenly over the chicken, making sure each piece gets a good coating. Use a spoon to spread it around if needed.
- Slow cook:
- Cover and cook on low for 4 hours or high for 2 to 2 and a half hours. The chicken should be tender and cooked through, with an internal temperature of 165 degrees.
- Remove and rest:
- About 15 minutes before you're ready to eat, take the chicken out and set it aside loosely covered with foil. This keeps it warm while you thicken the sauce.
- Thicken the sauce:
- Mix the cornstarch and cold water in a small bowl until smooth, then stir it into the sauce left in the slow cooker. Turn the heat to high, cover, and let it cook for 10 to 15 minutes, stirring once or twice until it thickens into a beautiful glaze.
- Finish and serve:
- Return the chicken to the slow cooker, spoon the thickened sauce over the top, and let it reheat for a couple of minutes. Serve hot with rice, mashed potatoes, or roasted vegetables, and don't be shy with the extra sauce.
Pin It I served this at a potluck once, and someone asked if I'd catered it. I laughed and told them it was five minutes of prep and a slow cooker, and they didn't believe me. That's when I realized this recipe has a way of making you look like you tried a lot harder than you did, which is exactly the kind of magic I want from a weeknight dinner.
What to Serve Alongside
I usually spoon this over fluffy white rice because it soaks up the sauce like a dream, but mashed potatoes are just as good if you want something heartier. Roasted green beans or steamed broccoli on the side add a little crunch and balance out all that creamy sweetness. A simple side salad with a lemon vinaigrette cuts through the richness and makes the whole plate feel complete.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to four days, and the sauce gets even thicker and more flavorful as it sits. I reheat individual portions in the microwave with a splash of water or chicken broth to loosen the sauce, or warm everything gently on the stovetop if I'm reheating the whole batch. The chicken shreds beautifully after a day in the fridge, so I often pull it apart and toss it with the sauce for easy wraps or grain bowls.
Ways to Make It Your Own
If you like a little heat, stir in a pinch of cayenne or red pepper flakes when you're mixing the sauce. Fresh thyme or rosemary adds an earthy note that pairs beautifully with the honey, and I've even added a squeeze of fresh lemon juice at the end for extra brightness. Chicken thighs work just as well if you prefer dark meat, though they may need a little less time on low.
- Swap in a teaspoon of smoked paprika for a deeper, smokier flavor.
- Add a handful of fresh baby spinach in the last 10 minutes for a pop of green.
- Drizzle leftovers over a baked potato for an easy lunch the next day.
Pin It This recipe has become my go to when I need something comforting without the fuss, and it never fails to deliver. I hope it becomes one of those dishes you turn to again and again, the kind that feels like a warm hug at the end of a long day.
Recipe FAQs
- → How long does honey mustard chicken take in the slow cooker?
Cook on low setting for 4 hours or on high for 2 to 2½ hours until the chicken reaches an internal temperature of 165°F and feels tender when tested with a fork.
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully and stay juicy. Cook them on low for 3½ to 4 hours, checking for tenderness near the end of the cooking time.
- → What should I serve with honey mustard chicken?
Mashed potatoes, steamed white rice, or roasted vegetables pair perfectly with this dish. The creamy sauce coats sides beautifully, making every bite flavorful.
- → How do I thicken the sauce?
Whisk together cornstarch and cold water until smooth, then stir into the hot sauce. Cook on high for 10 to 15 minutes until the sauce reaches your desired consistency.
- → Can I make this dish spicier?
Add ¼ teaspoon cayenne pepper or red pepper flakes to the sauce mixture. You can also use a spicy mustard in place of some Dijon for extra heat.