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'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 thoroughly.
04 - Place 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 2.5 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.
09 - Stir the cornstarch 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 the chicken to the slow cooker, spoon thickened sauce over the top, and reheat for 2 to 3 minutes. Serve hot, drizzled with extra sauce, alongside rice, mashed potatoes, or roasted vegetables.

# Helpful Hints:

01 -
  • The sauce does all the work while you forget it's even cooking, and somehow it tastes like you fussed over it for hours.
  • It's naturally gluten free and feels indulgent without being heavy, which means you can have seconds without regret.
  • Leftovers shred into the best sandwiches you'll pack for lunch all week.
02 -
  • Don't skip the cornstarch slurry or you'll end up with a thin, watery sauce that slides right off your chicken instead of clinging like it should.
  • If you cook it on high to save time, check the chicken at 2 hours because slow cookers vary wildly and overcooked chicken gets dry and stringy fast.
  • Always mix the cornstarch with cold water, not hot, or it'll seize up into gummy clumps that never dissolve.
03 -
  • If your slow cooker runs hot, check the chicken at 3 and a half hours on low to avoid overcooking, every machine has its own personality.
  • Double the sauce and freeze half for next time, it thaws beautifully and cuts your prep in half on a busy night.
  • 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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