Pin it I stumbled into this recipe on a Wednesday when the fridge was nearly empty and I had zero energy to stand over a stove. I tossed chicken into the slow cooker with mustard and honey I found in the pantry, crossed my fingers, and went about my day. Four hours later, the kitchen smelled like a bistro, and the chicken practically fell apart under my fork. It's been my weeknight savior ever since.
The first time I made this for my sister, she walked in, took one whiff, and accused me of ordering takeout. When I lifted the slow cooker lid and showed her the bubbling honey mustard bath, she didn't believe me until she tasted it. Now she texts me every few weeks asking if I'm making that chicken thing again. It's become our unspoken dinner code.
Ingredients
- Boneless, skinless chicken breasts (4, about 1.5 to 2 pounds): They turn impossibly tender in the slow cooker, soaking up every bit of that tangy sweet sauce without drying out.
- Dijon mustard (½ cup): This is the backbone of the sauce, giving it a smooth, sharp punch that balances the honey beautifully.
- Honey (⅓ cup): It rounds out the mustard's bite and caramelizes slightly as it cooks, adding a subtle gloss to the sauce.
- Whole grain mustard (2 tablespoons): Those little seeds add texture and a rustic, grainy pop that makes the sauce feel homemade.
- Apple cider vinegar (1 tablespoon): A splash of brightness cuts through the richness and wakes up all the other flavors.
- Worcestershire sauce (1 teaspoon): It sneaks in a savory depth that you can't quite name but definitely notice.
- Garlic (2 cloves, minced): Fresh garlic melts into the sauce and fills the house with that unmistakable cozy smell.
- Onion powder (½ teaspoon): It adds a mellow sweetness without the crunch of actual onions.
- Paprika (¼ teaspoon): Just a pinch brings warmth and a hint of color to the sauce.
- Salt and black pepper (¼ teaspoon each): They sharpen everything and make sure no flavor gets lost.
- Low sodium chicken broth (¼ cup): It thins the sauce just enough so it coats every piece of chicken without feeling heavy.
- Cornstarch (2 tablespoons) and cold water (2 tablespoons): This slurry transforms the thin sauce into a luscious glaze that clings to your fork.
Instructions
- Prep the chicken:
- Trim any stubborn bits of fat and pat the breasts dry so the sauce sticks better. A little attention here makes a big difference in texture.
- Whisk the sauce base:
- Combine Dijon, honey, whole grain mustard, vinegar, and Worcestershire in a bowl until smooth and glossy. The honey can be stubborn, so whisk with confidence.
- Add the aromatics:
- Stir in garlic, onion powder, paprika, salt, pepper, and broth. The sauce should smell tangy and sweet all at once.
- Arrange the chicken:
- Lay the breasts flat in the slow cooker in one layer so they cook evenly. No stacking or they'll steam instead of simmer.
- Pour and coat:
- Drizzle the honey mustard sauce over every inch of chicken. Use a spoon to make sure nothing's left bare.
- Cook low and slow:
- Cover and set to low for 4 hours or high for 2 to 2½ hours. The chicken will be tender, juicy, and pulling apart at the edges.
- Remove and rest:
- Lift the chicken out about 15 minutes before serving and cover loosely with foil. It stays warm while you work on the sauce.
- Thicken the sauce:
- Whisk cornstarch and cold water into a slurry, pour it into the slow cooker, and stir. Turn to high and let it bubble for 10 to 15 minutes until it's thick enough to coat a spoon.
- Finish and serve:
- Return the chicken, spoon that glossy sauce all over, and let it warm through for a couple minutes. Serve it over rice, mashed potatoes, or anything that can soak up the extra sauce.
Pin it One rainy Sunday, I made a double batch and froze half the chicken in its sauce. Months later, on a night when I had nothing planned, I thawed it and reheated it in a skillet. It tasted like I'd spent all afternoon cooking. That's when I realized this recipe wasn't just easy, it was a gift to my future self.
How to Store and Reheat
Let the chicken cool completely, then store it in an airtight container with all that sauce for up to 4 days in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens too much. It also freezes beautifully for up to 3 months, just thaw overnight in the fridge before warming.
Swaps and Tweaks
If you want more heat, a pinch of cayenne or red pepper flakes will do the trick without overpowering the honey. Chicken thighs work just as well and stay even juicier, though they take about the same time. Fresh thyme or rosemary stirred into the sauce before cooking adds an herby, aromatic layer that feels a little fancier. Leftovers shred beautifully for sandwiches, wraps, or tossed with pasta.
Serving Suggestions
This chicken begs to be served over fluffy white rice or creamy mashed potatoes that can catch every drop of sauce. Roasted green beans, steamed broccoli, or a simple side salad keep it balanced without stealing the spotlight. Sometimes I toast a thick slice of bread and let it soak up the extra sauce like a very fancy dipping situation.
- Pair it with roasted Brussels sprouts for a cozy, complete meal.
- Serve over egg noodles if you're feeling nostalgic.
- Drizzle leftover sauce over roasted carrots or cauliflower for bonus flavor.
Pin it This dish proves that dinner doesn't have to be complicated to feel special. Just a little patience and a slow cooker, and you've got something worth coming home to.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this dish. They're naturally more forgiving and stay moist during longer cooking times. Adjust the cooking time to 3½–4 hours on low setting.
- → How do I store leftovers?
Store cooled chicken and sauce together in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making leftovers even more delicious.
- → Can I make this on the stovetop?
While designed for a slow cooker, you can simmer chicken in the sauce on the stovetop over medium-low heat for 25–30 minutes until cooked through, covered to retain moisture.
- → What sides pair well with this?
Mashed potatoes, rice, or roasted vegetables complement the rich sauce perfectly. The velvety coating makes these sides shine when drizzled with the honey mustard reduction.
- → Is this gluten-free?
Yes, this dish is naturally gluten-free when using cornstarch as the thickener. Always verify your mustard and Worcestershire sauce labels to ensure no gluten-containing additives.