Slow Cooker Honey Mustard Chicken (Printable Version)

Tender chicken breasts in a velvety honey mustard garlic sauce, perfectly cooked low and slow until juicy and flavorful.

# 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 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 until fully combined.
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.
09 - Stir cornstarch slurry into the sauce in the slow cooker. Turn 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 Advice:

01 -
  • It cooks itself while you're at work or running errands, and you come home to a house that smells like you've been cooking all day.
  • The sauce is glossy, tangy, and just sweet enough to make plain rice taste like something special.
  • It's one of those rare dishes that tastes like effort but requires almost none.
  • Leftovers shred beautifully into wraps, grain bowls, or straight onto a fork at midnight.
02 -
  • Don't skip the cornstarch slurry at the end, the sauce is thin and soupy without it, and the thickened version is what makes this dish feel special.
  • If you open the slow cooker too many times to check on things, you'll add 20 to 30 minutes to the cook time, so trust the process and leave it alone.
  • Pat the chicken dry before adding it, wet chicken doesn't brown or absorb sauce as well, even in a slow cooker.
03 -
  • Use a slow cooker liner for the easiest cleanup you've ever experienced, it's a small luxury that's worth every penny.
  • Make a double batch of the sauce and freeze half, then you can pull it out on a busy morning and have dinner halfway done before you've had your coffee.
  • If the sauce looks too thin even after thickening, let it simmer uncovered on high for an extra 5 minutes, it'll reduce and concentrate beautifully.
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