Slow Cooker Honey Mustard Chicken (Printable Version)

Tender chicken breasts in a velvety honey mustard garlic sauce, cooked to perfection in your slow cooker.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 Prepare:

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 the 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 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 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 Suggestions:

01 -
  • The slow cooker does all the work while you go about your day, no hovering or stirring required.
  • The sauce is glossy and restaurant quality, clinging to every bite without any fuss.
  • Leftovers taste even better the next day, perfect for quick lunches or last minute dinners.
02 -
  • Dont skip patting the chicken dry, it makes a real difference in how the sauce clings and prevents a watery finish.
  • Mix the cornstarch slurry separately before adding it to the sauce, dumping dry cornstarch directly in will give you lumps you cant whisk out.
  • If you lift the lid to check on things too often, youll lose heat and add time, trust the process and let it cook undisturbed.
03 -
  • Use a slow cooker liner for the easiest cleanup, especially with sticky sweet sauces like this one.
  • Let the chicken rest for a few minutes after removing it from the slow cooker so the juices redistribute and every bite stays moist.
  • Taste the sauce before serving and adjust with a pinch more salt, a drizzle of honey, or a squeeze of lemon if it needs balance.
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