Slow Cooker Honey Mustard Chicken (Printable)

Tender chicken breasts slow-cooked in a sweet and tangy honey mustard garlic sauce

# 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 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 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 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 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 go about your day, and you come home to a meal that smells like you spent hours fussing over it.
  • The sauce is tangy, sweet, and savory all at once, coating every bite with flavor that soaks right into the chicken.
  • It uses pantry staples you probably already have, so theres no special shopping trip required.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have had time to settle in together.
02 -
  • Do not skip the cornstarch slurry at the end, the sauce will be too thin and watery without it, and it wont cling to the chicken the way it should.
  • If you lift the lid too often during cooking, you will add time to the cook and the chicken may dry out, so resist the urge to peek.
  • Pat the chicken dry before adding it to the slow cooker, or the sauce will slide right off and pool at the bottom instead of coating the meat.
03 -
  • Use a slow cooker liner for the easiest cleanup you will ever experience, the sauce can get sticky and this saves you from scrubbing.
  • If your sauce is too sweet, add an extra teaspoon of vinegar or a squeeze of lemon juice at the end to bring it back into balance.
  • Let the chicken rest for a few minutes after removing it from the slow cooker so the juices redistribute and every bite stays moist.
Go Back