Slow Cooker Honey Mustard Chicken (Printable)

Tender chicken breasts in a creamy honey mustard garlic sauce, perfect over rice or mashed potatoes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds)

→ Sauce

02 - ½ cup Dijon mustard
03 - ⅓ 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 - ½ teaspoon onion powder
09 - ¼ teaspoon paprika
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ¼ 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 to combine thoroughly.
04 - Place chicken breasts in the bottom of the slow cooker in a single layer.
05 - Pour honey mustard sauce evenly over chicken, ensuring each piece is well coated.
06 - Cover and cook on low for 4 hours or on high for 2 to 2½ 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 an additional 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 live your life, returning home to a kitchen that smells like a hug.
  • The sauce is tangy, sweet, and savory all at once, coating every bite without feeling heavy or cloying.
  • Leftovers shred into perfect sandwich filling or toss beautifully with greens for lunch the next day.
02 -
  • Do not skip patting the chicken dry, wet chicken makes the sauce slide off instead of soaking in.
  • Always mix the cornstarch with cold water before adding it to the sauce, hot liquid will cause it to clump and ruin the texture.
  • If your slow cooker runs hot, check the chicken at 3 and a half hours to avoid overcooking and drying it out.
03 -
  • Let the sauce thicken fully before returning the chicken, it makes all the difference between a runny dish and one that looks restaurant worthy.
  • If you are doubling the recipe, use a larger slow cooker and resist stacking the chicken, even cooking depends on a single layer.
  • Taste the sauce before serving and adjust with a drizzle more honey if it is too tangy, or a splash of vinegar if it tastes too sweet.
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