Slow Cooker Honey Mustard Chicken

My apartment smelled like honey and garlic for three days straight after I first made this chicken. My neighbor actually knocked on my door to ask what I was cooking. That is the kind of sauce that makes people stop and pay attention.

I brought this to a potluck last winter and watched three different people ask for the recipe. Someone actually went back for thirds. That is when you know a slow cooker recipe is doing something right.

Ingredients

• 4 boneless skinless chicken breasts: About 1.5 to 2 pounds, pat them dry so the sauce sticks better
• ½ cup Dijon mustard: The smooth backbone of the sauce, do not swap for yellow mustard
• ⅓ cup honey: Use real honey here, the fake stuff never quite caramelizes the same way
• 2 tablespoons whole grain mustard: Adds those little mustard seeds that pop when you bite them
• 1 tablespoon apple cider vinegar: Cuts through all that sweetness with just enough tang
• 1 teaspoon Worcestershire sauce: The secret umami ingredient nobody can quite put their finger on
• 2 cloves garlic: Fresh minced garlic makes all the difference, garlic powder cannot compare
• ½ teaspoon onion powder: Rounds out the savory notes without adding texture
• ¼ teaspoon paprika: Smoked paprika would be next level here if you have it
• ¼ teaspoon salt and pepper: Just enough to wake up all the other flavors
• ¼ cup low sodium chicken broth: Keeps the sauce from becoming too thick or salty
• 2 tablespoons cornstarch: The magic that transforms thin sauce into something you want to drizzle over everything
• 2 tablespoons cold water: Must be cold or the cornstarch will clump up on you

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

Prep the chicken:

Trim any excess fat and pat the breasts dry with paper towels so the sauce can actually cling to the meat

Make the sauce base:

Whisk together the Dijon, honey, whole grain mustard, vinegar, and Worcestershire until completely smooth

Add the aromatics:

Stir in the garlic, onion powder, paprika, salt, pepper, and chicken broth until everything is well combined

Assemble:

Place chicken in a single layer in the slow cooker and pour that gorgeous sauce over everything

Cook low and slow:

Cover and cook on low for 4 hours or high for 2 to 2½ hours until the chicken is tender throughout

Remove the chicken:

Take the breasts out and cover them loosely with foil while you thicken up the sauce

Make the slurry:

Whisk cornstarch into cold water until absolutely smooth with no lumps

Thicken the sauce:

Stir the slurry into the slow cooker, turn to high, and cook for 10 to 15 minutes until it coats a spoon

Combine and serve:

Return the chicken to the sauce, spoon that thickened glaze over the top, and reheat for just a couple minutes

Pin It

This chicken has become my go to when I need something impressive but cannot stand in the kitchen. The way the sauce clings to each piece makes it look like you spent way more effort than you actually did.

Making It Your Own

Fresh thyme or rosemary chopped finely and added to the sauce takes this to dinner party territory. A pinch of cayenne or red pepper flakes creates this sweet heat situation that people cannot stop eating.

Leftovers Worth Planning For

The chicken shreds beautifully for sandwiches the next day. I have also chopped it up for salads and that sauce becomes an instant dressing. You might actually want to make extra just for the leftovers.

Serving Suggestions That Work

Rice soaks up that sauce like a dream. Mashed potatoes create this comfort food situation that cannot be beat. Roasted vegetables add some crunch to balance all that saucy tenderness.

• Cauliflower rice works if you are watching carbs
• Crusty bread for sopping up extra sauce is never a bad idea
• A simple green salad cuts through the richness

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

Pin It

This is one of those recipes that makes slow cooker cooking feel like cheating. Good luck not licking the bowl.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great alternative and often result in even juicier meat. If substituting, you may need to adjust the cooking time slightly, cooking for 3½–4 hours on low, as specified in the notes.

→ How can I ensure the sauce thickens properly?

The key to a thick, velvety sauce is the cornstarch slurry. Be sure to mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth before stirring it into the hot sauce in the slow cooker. Then, cook on high for an additional 10-15 minutes, stirring occasionally, to activate the cornstarch and allow the sauce to thicken.

→ What are the best serving suggestions for this dish?

This versatile chicken pairs wonderfully with a variety of sides. Classic choices include steamed white or brown rice, creamy mashed potatoes, or roasted vegetables like broccoli or asparagus. The rich sauce is excellent for drizzling generously over your chosen accompaniment.

→ Can I make this dish spicier?

Yes, if you enjoy a bit of heat, you can easily add spice to the sauce. Stir in ¼ teaspoon of cayenne pepper or red pepper flakes along with the other seasonings in the sauce mixture. Taste and adjust to your preference.

→ Is this dish suitable for meal prepping?

Indeed! This slow cooker chicken is excellent for meal prepping. The cooked chicken and sauce store well in the refrigerator for 3-4 days. The chicken also shreds beautifully for use in sandwiches, wraps, or salads throughout the week, offering versatile meal options.

→ Can I prepare the sauce in advance?

Yes, you can whisk together all the sauce ingredients (excluding the cornstarch slurry components) up to 24 hours in advance and store it in an airtight container in the refrigerator. This can help streamline your meal prep on cooking day.