Slow Cooker Honey Mustard Chicken (Printable)

Tender chicken in sweet-tangy honey mustard sauce. Slow-cooked to perfection, ready to serve over rice or potatoes.

# What You'll 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 minced garlic, onion powder, paprika, salt, and black pepper into mustard mixture. Add chicken broth and whisk to combine thoroughly.
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 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 aluminum 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 slow cooker to high, cover, and cook for 10 to 15 minutes, stirring once or twice, until sauce reaches desired thickness.
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 -
  • The slow cooker transforms simple ingredients into something that tastes like you labored for hours.
  • Cleanup is nearly nonexistent, and the sauce doubles as gravy for whatever side you choose.
  • Leftovers shred into perfect filling for next day wraps or grain bowls.
02 -
  • Do not skip the cornstarch slurry, the sauce will be too thin and slide right off the chicken without it.
  • Always mix the slurry with cold water, not warm, or it will clump and refuse to dissolve smoothly.
  • If you open the lid too often during cooking, you will add 15 to 20 minutes to the total time, so resist the urge to peek.
03 -
  • Line your slow cooker with a liner or spray it lightly with oil to make cleanup truly effortless.
  • Let the chicken rest for a few minutes after removing it from the sauce, it will reabsorb some of the juices and stay even more tender.
  • Drizzle a little extra honey over the finished dish if you want a glossy sheen and a touch more sweetness.
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