Slow Cooker Honey Mustard Chicken (Printable)

Tender chicken breasts in a sweet and tangy honey mustard sauce, slow-cooked to perfection in 4 hours.

# Ingredient list:

→ 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

# Cooking steps:

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 the 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.
09 - Stir the slurry into the sauce in the slow cooker. 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 advice:

01 -
  • It asks almost nothing of you in the morning and repays you with fall apart tender chicken by dinnertime.
  • The sauce tastes like you labored over it, but really it just needed time and heat to become itself.
  • Leftovers shred into the most luxurious sandwiches you'll pack for lunch all week.
02 -
  • Don't skip patting the chicken dry, wet skin makes the sauce slide right off instead of clinging.
  • Mix the cornstarch slurry in a separate bowl first or you'll end up with gummy clumps floating in your sauce.
  • If you open the lid too often to check, you lose heat and add time, just trust the process.
03 -
  • Let the sauce cool for a minute before you thicken it, it'll combine more smoothly and won't splatter.
  • If you're meal prepping, shred the chicken right into the sauce and portion it out, it reheats like a dream.
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