Slow Cooker Honey Mustard Chicken (Print Version)

Tender chicken breasts simmer in a velvety honey mustard sauce with garlic and spices, perfect served over rice or mashed potatoes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 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 a single layer at the bottom of the slow cooker.
05 - Pour honey mustard sauce evenly over chicken, ensuring each piece is thoroughly 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, loosely covered with aluminum foil.
08 - In a small bowl, mix cornstarch with cold water to create a smooth slurry.
09 - Stir cornstarch mixture 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 and spoon thickened sauce over the top. Reheat for 2 to 3 minutes.
11 - Serve hot, drizzled with extra sauce, alongside rice, mashed potatoes, or roasted vegetables.

# Expert Advice:

01 -
  • It transforms basic pantry staples into something that tastes like you spent hours in the kitchen.
  • The slow cooker does all the work while you go about your day, no babysitting required.
  • Leftovers shred beautifully for lunches, and the sauce tastes even better the next day.
02 -
  • Don't skip patting the chicken dry; wet chicken makes the sauce watery and prevents it from clinging properly.
  • Always mix the cornstarch with cold water before adding it to the slow cooker, or you'll end up with lumps that won't dissolve.
  • If you lift the lid during cooking to check on things, you'll add 15 to 20 minutes to the total time, so resist the urge.
03 -
  • Let the chicken rest covered after cooking so the juices redistribute and every bite stays moist.
  • Taste the sauce before adding the cornstarch slurry; if it needs more sweetness or tang, adjust it then, because once it thickens, it's harder to fix.
  • If you're making this ahead, stop before thickening the sauce, refrigerate everything, and finish the last steps when you reheat.
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