Slow Cooker Honey Mustard Chicken (Printable)

Tender chicken breasts in a sweet and tangy honey mustard sauce with garlic and spices, perfect over rice or potatoes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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

# Directions:

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 the mustard mixture. Add chicken broth and whisk to combine.
04 - Place 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.
09 - Stir the cornstarch slurry into the sauce in the slow cooker. Turn the slow cooker to high, cover, and cook for 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. Serve hot, drizzled with extra sauce, alongside rice, mashed potatoes, or roasted vegetables.

# Expert Tips:

01 -
  • The chicken comes out so tender it practically falls apart, yet stays moist in a way that feels genuinely luxurious.
  • You get that restaurant-quality sauce with minimal effort, letting the slow cooker do the heavy lifting while you go about your day.
  • It's naturally gluten-free and works beautifully with almost any side you're craving.
02 -
  • The cornstarch slurry must be smooth with absolutely no lumps, or you'll end up with gritty spots in your beautiful sauce, so take that extra 10 seconds to whisk it properly.
  • Don't skip patting the chicken dry, because that one small step is what prevents the sauce from becoming diluted and watery.
03 -
  • If you're cooking on high instead of low, check at the 1.5-hour mark because chicken can overcook quickly at higher temperatures, and you want it tender, not stringy.
  • Using chicken thighs instead of breasts is actually my secret move for even more flavor and natural juiciness, though you'll need to extend the cooking time to 3.5 to 4 hours on low.
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