Slow Cooker Honey Mustard Chicken (Printable)

Tender chicken breasts in a creamy honey mustard garlic sauce, slow-cooked to perfection.

# 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 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 Tips:

01 -
  • The sauce thickens into something glossy and rich without any babysitting or stirring.
  • It turns plain chicken breasts into something that tastes like you spent hours in the kitchen.
  • Leftovers shred perfectly for lunch wraps the next day.
  • You can start it in the morning and come home to dinner already done.
02 -
  • Do not skip the cornstarch slurry, the sauce will stay thin and runny without it.
  • Pat the chicken dry before adding it or the sauce will slide right off.
  • If using chicken thighs, reduce the cook time slightly and check for tenderness at 3 and a half hours.
  • Taste the sauce before serving and add a pinch more salt or honey if needed.
03 -
  • Use a meat thermometer to check for 165 degrees F in the thickest part of the breast.
  • If the sauce is too sweet, add a teaspoon of vinegar or a squeeze of lemon at the end.
  • Line your slow cooker with a liner for zero cleanup, it changed my life.
  • Let the chicken rest after removing it so the juices redistribute instead of running out.
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