Slow Cooker Honey Mustard Chicken (Printable Version)

Tender chicken in a sweet and tangy honey mustard sauce with garlic and spices.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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 the 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 the chicken breasts in the bottom of the slow cooker in a single layer.
05 - Pour the 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 turns a weeknight into something special without you lifting a finger after the first fifteen minutes.
  • The sauce is so good you will find yourself spooning it over everything on your plate, even the vegetables.
  • Cleanup is almost nonexistent, just one pot and a couple of bowls.
  • It reheats beautifully, so leftovers taste just as rich the next day.
02 -
  • Do not skip the cornstarch slurry step or your sauce will stay thin and watery, I learned that the hard way on my second attempt.
  • If your chicken breasts are very thick, consider slicing them in half horizontally so they cook evenly and stay tender.
  • Resist the urge to lift the lid during cooking, every peek adds fifteen minutes to your cook time.
03 -
  • Always mix your cornstarch with cold water before adding it to the hot sauce, it prevents lumps every single time.
  • If your slow cooker runs hot, check the chicken at the three hour mark to avoid overcooking.
  • Double the sauce if you love extra, it keeps well and tastes amazing drizzled over roasted vegetables or stirred into grain bowls.
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