Slow Cooker Honey Mustard Chicken (Printable)

Tender chicken breasts in a creamy honey mustard garlic sauce, cooked to perfection in your slow cooker.

# What You Need:

→ 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

# Directions:

01 - Trim excess fat from the 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 the 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 2½ 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. Stir into the sauce in the slow cooker.
09 - 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 the 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 Suggestions:

01 -
  • It takes less than twenty minutes to prep, then the slow cooker does all the heavy lifting while you go about your day.
  • The sauce is naturally gluten-free and tastes like you spent hours whisking and reducing on the stovetop.
  • Leftovers shred beautifully for sandwiches, wraps, or tossed into a grain bowl the next day.
  • Even picky eaters who claim they don't like mustard end up loving the balanced sweetness and tang.
02 -
  • Don't skip the cornstarch slurry; the sauce will be too thin and watery without it, and you'll lose that beautiful coating.
  • If you lift the lid during cooking to check on things, you'll add at least fifteen minutes to the cook time, so resist the urge unless absolutely necessary.
  • Pat the chicken dry before adding it to the slow cooker or the sauce will dilute and never cling properly.
03 -
  • Use a slow cooker liner for the easiest cleanup you've ever experienced; just lift it out and toss it when you're done.
  • If your sauce is too sweet, add an extra teaspoon of vinegar or a squeeze of lemon juice at the end to balance it out.
  • Let the chicken rest for a few minutes after removing it from the slow cooker so the juices redistribute and every bite stays moist.
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