Slow Cooker Honey Mustard Chicken (Print version)

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

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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

# 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 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 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. Stir into the sauce in the slow cooker.
09 - Turn slow cooker to high, cover, and cook for an additional 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 turns a hectic day into a win with almost no effort, just a few minutes of stirring and you walk away.
  • The sauce thickens into something restaurant worthy, clinging to every bite like it was meant to be there.
  • Leftovers shred beautifully and taste even better the next day tucked into a wrap or piled on a baked potato.
02 -
  • Do not skip patting the chicken dry, moisture on the surface dilutes the sauce and keeps it from clinging properly.
  • Mix the cornstarch slurry in cold water, hot water will cause it to clump instantly and ruin the texture of your sauce.
  • If you are using chicken thighs instead of breasts, cook them for 3½ to 4 hours on low since they have more fat and connective tissue that needs time to break down.
03 -
  • Use a slow cooker liner for the easiest cleanup, especially since honey can be sticky and stubborn to scrub off.
  • If your sauce turns out thinner than you like, let it simmer uncovered on high for a few extra minutes, stirring often, until it reduces to your preferred consistency.
  • For a richer finish, stir in a tablespoon of cold butter at the very end, it adds a silky sheen and extra depth.
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