Slow Cooker Honey Mustard Chicken (Print Version)

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

# 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 Make It:

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 a single layer at the bottom of the slow cooker.
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. Stir into the sauce in the slow cooker.
09 - 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 -
  • The slow cooker does all the work while you go about your day, and you come home to dinner that smells like you've been cooking for hours.
  • The sauce is the kind that makes you want to lick the spoon, sweet and tangy with just enough kick from the mustard to keep it interesting.
  • Leftovers shred beautifully and taste even better the next day tucked into a wrap or piled on toast.
02 -
  • Don't skip the cornstarch slurry at the end or you'll end up with a thin, runny sauce instead of the glossy glaze that makes this dish shine.
  • Patting the chicken dry before adding it to the slow cooker makes a noticeable difference in how well the sauce sticks and how rich the final dish tastes.
  • If you lift the lid too often during cooking, you'll add time and risk drying out the chicken, so resist the urge to peek.
03 -
  • Use a slow cooker liner if you want to skip scrubbing sticky sauce off the insert later.
  • Let the chicken rest for a few minutes after removing it from the slow cooker so the juices redistribute and every bite stays moist.
  • Double the sauce if you're serving this over rice or noodles, because everyone will want extra to drizzle on top.
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