Honey Mustard Chicken (Printable)

Tender chicken breasts slow-cooked in a sweet and tangy honey mustard garlic sauce, perfect served over rice or mashed potatoes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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

# Step-by-Step Guide:

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 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 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. Stir into the sauce in the slow cooker.
09 - Turn slow cooker to high, cover, and cook for an additional 10 to 15 minutes, stirring once or twice, until sauce thickens.
10 - Return chicken to 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 -
  • The sauce does all the heavy lifting while you go about your day, no hovering required.
  • It transforms plain chicken into something restaurant worthy without a single complicated technique.
  • Leftovers reheat like magic and taste even better the next day tucked into a wrap or over greens.
02 -
  • Do not add the cornstarch directly to the hot sauce or you will end up with gummy clumps instead of silky smoothness, always mix it with cold water first.
  • If your slow cooker runs hot, check the chicken at 3 and a half hours on low because overcooked chicken breasts turn dry and stringy no matter how good the sauce is.
  • Let the sauce thicken with the lid on, lifting it too often releases steam and delays the process, patience here makes all the difference.
03 -
  • Add a teaspoon of fresh thyme or rosemary to the sauce before cooking for an herby depth that makes it taste like you spent hours in the kitchen.
  • If you like heat, stir in a quarter teaspoon of cayenne or red pepper flakes with the spices, it adds a gentle warmth without overpowering the honey.
  • Use a slow cooker liner for the easiest cleanup of your life, because no one wants to scrub sticky sauce off ceramic at the end of a long day.
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