Save The house was quiet on a rainy Tuesday when I first threw this honey mustard chicken into the slow cooker. I had zero expectations, just needed dinner to cook itself while I worked. Hours later, that tangy sweet scent started wafting through every room, pulling me into the kitchen like a cartoon character floating toward pie. My husband walked in the door and immediately asked what restaurant I had ordered from.
I made this for my book club last winter when conversation kept flowing well past dinner time. The slow cooker kept everything warm while we talked, and people kept sneaking back for just one more spoonful of sauce. Eventually someone admitted they had taken three servings but the conversation was too good to stop eating.
Ingredients
- 4 boneless skinless chicken breasts: Look for pieces of similar size so they finish cooking at the same time
- ½ cup Dijon mustard: This forms the sharp tangy backbone of the sauce
- ⅓ cup honey: Balances the mustard with natural sweetness
- 2 tablespoons whole grain mustard: Adds texture and little pops of mustard flavor
- 1 tablespoon apple cider vinegar: Cuts through the richness and brightens everything
- 1 teaspoon Worcestershire sauce: Adds umami depth without being detectable
- 2 cloves garlic minced: Fresh garlic gives way more flavor than garlic powder ever could
- ½ teaspoon onion powder: Rounds out the savory notes
- ¼ teaspoon paprika: Subtle warmth and a golden color
- ¼ teaspoon salt: Enhances all the flavors without making it salty
- ¼ teaspoon black pepper: Just enough to wake up your palate
- ¼ cup low sodium chicken broth: Thins the sauce slightly without watering it down
- 2 tablespoons cornstarch: Transforms the cooking liquid into that luscious sauce
- 2 tablespoons cold water: Must be cold to mix smoothly with the cornstarch
Instructions
- Prep the chicken:
- Trim any excess fat and pat the chicken completely dry with paper towels for better searing
- Mix the sauce base:
- Whisk together Dijon mustard, honey, whole grain mustard, apple cider vinegar, and Worcestershire sauce until completely smooth
- Add the aromatics:
- Stir in minced garlic, onion powder, paprika, salt, pepper, and chicken broth until well combined
- Layer in the slow cooker:
- Arrange chicken breasts in a single layer at the bottom of your slow cooker
- Coat everything:
- Pour the honey mustard mixture evenly over the chicken, turning pieces to ensure complete coverage
- Let it cook:
- Cover and cook on low for 4 hours or on high for 2 to 2½ hours until chicken is tender and cooked through
- Remove chicken temporarily:
- Take out the chicken and cover loosely with foil while you thicken the sauce
- Make the slurry:
- Whisk cornstarch into cold water until no lumps remain, then stir into the hot sauce
- Thicken the sauce:
- Turn the slow cooker to high, cover, and cook 10 to 15 minutes, stirring once or twice until it coats a spoon
- Finish and serve:
- Return chicken to the pot, spoon sauce over the top, and reheat 2 to 3 minutes before serving
Save This has become my go-to when friends have babies or need a meal drop off. Everything travels well in the slow cooker insert, and I just leave instructions on how to reheat. Last month my neighbor texted that her kids asked when I was bringing that chicken again.
Making It Ahead
The sauce can be mixed up to two days in advance and stored in the refrigerator. When you are ready to cook, just pour it over the chicken and proceed as directed. The flavors actually meld together even more with this little head start.
Serving Suggestions
Mashed potatoes are classic for catching all that golden sauce, but buttered egg noodles work just as well. For a lighter meal, serve alongside roasted broccoli or a crisp green salad with vinaigrette to cut the richness.
Customization Options
Try swapping in boneless chicken thighs if you prefer darker meat. They will need the same cooking time but stay incredibly moist. Fresh thyme or rosemary added to the sauce elevates the whole dish.
- Add ¼ teaspoon cayenne pepper if your family likes heat
- Stir in a tablespoon of Dijon mustard at the end for extra sharpness
- A splash of cream at the very end makes it even more luxurious
Save Some nights the simplest meals become the ones everyone remembers longest. This honey mustard chicken has that quiet magic.
Recipe Guide
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great alternative and tend to stay even more moist. Adjust the cooking time slightly, typically 3½–4 hours on low, ensuring they are cooked through.
- → How do I thicken the sauce?
The sauce is thickened at the end by creating a cornstarch slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the hot sauce in the slow cooker. Cook on high for an additional 10-15 minutes, stirring occasionally, until it reaches your desired consistency.
- → What are some good serving suggestions?
This versatile preparation pairs wonderfully with a variety of sides. Classic choices include steamed rice, creamy mashed potatoes, or roasted vegetables like broccoli or asparagus. A simple green salad also complements the richness of the sauce.
- → How can I add more flavor or a little heat?
For an extra layer of flavor, consider adding 1 teaspoon of finely chopped fresh thyme or rosemary to the sauce before cooking. If you enjoy a little heat, a ¼ teaspoon of cayenne pepper or red pepper flakes can also be stirred in with the other spices.
- → How long can leftovers be stored and what can I do with them?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days. Leftovers are fantastic shredded for sandwiches, wraps, or as a topping for salads, offering a delicious and easy meal prep option.