Pin My slow cooker sat dusty on the top shelf until a Tuesday night when I was too tired to stand over the stove. I tossed chicken and a jar of mustard into it, crossed my fingers, and came home to the most intoxicating aroma drifting through the door. That haphazard experiment turned into this recipe, a foolproof dinner that rescues even the most exhausting weeks. Now it's the dish I make when I need comfort without the effort.
I started making this for my family on Sundays, letting it bubble away while we cleaned the garage or worked in the yard. My daughter would wander into the kitchen every hour, lifting the lid to peek, and the steam would fog her glasses. By dinnertime, everyone gathered without being called, drawn by the sweet and tangy cloud hanging in the air. It became our reset button, the meal that pulled us back together after scattered, busy weeks.
Ingredients
- Boneless, skinless chicken breasts: I always pat them dry first so the sauce clings better instead of pooling around watery chicken, and trimming any weird bits ensures even cooking.
- Dijon mustard: This is the backbone of the sauce, providing sharpness and body that honey alone can't deliver.
- Honey: Use real honey, not the squeeze bottle corn syrup kind, because the floral notes make all the difference in the final glaze.
- Whole grain mustard: Those little seeds add pops of texture and a rustic, homemade look to the sauce.
- Apple cider vinegar: Just enough acidity to cut through the sweetness and wake up every other flavor in the pot.
- Worcestershire sauce: A secret umami depth that makes people ask what your magic ingredient is.
- Garlic: Fresh minced garlic beats the jarred stuff every time, releasing its perfume slowly as it cooks.
- Onion powder, paprika, salt, black pepper: These quiet spices build a savory foundation without shouting.
- Chicken broth: Low sodium lets you control the salt, and it loosens the sauce just enough to coat without being gloppy.
- Cornstarch and cold water: The slurry thickens the sauce at the end, transforming it from thin liquid into a luscious glaze that clings to every bite.
Instructions
- Prep the chicken:
- Trim any excess fat and blot the breasts dry with paper towels so the sauce has a clean surface to grip. Lay them flat in the slow cooker in a single layer, not stacked, for even heat.
- Whisk the base:
- In a bowl, combine Dijon, honey, whole grain mustard, vinegar, and Worcestershire, whisking until the honey dissolves into a smooth, glossy mixture. It should look almost pourable, like a loose salad dressing.
- Season the sauce:
- Stir in the garlic, onion powder, paprika, salt, and pepper, then pour in the chicken broth. Whisk again until every spice is distributed and the sauce smells bright and inviting.
- Pour and coat:
- Drizzle the sauce evenly over the chicken, using a spoon to make sure each piece gets covered. The raw sauce will look thin, but trust the process.
- Slow cook:
- Cover the cooker and set it to low for 4 hours, or high for 2 to 2 and a half hours. Resist peeking too often, every lifted lid adds 15 minutes to the cooking time.
- Remove and rest:
- About 15 minutes before serving, lift the chicken out with tongs and tent it loosely with foil. This keeps it warm while you work on thickening the sauce.
- Thicken the sauce:
- Whisk cornstarch and cold water in a small bowl until no lumps remain, then stir the slurry into the sauce in the slow cooker. Switch to high, cover, and let it cook for 10 to 15 minutes, stirring once or twice until it's glossy and thick enough to coat the back of a spoon.
- Finish and serve:
- Return the chicken to the pot, spoon the thickened sauce over the top, and let everything reheat together for a couple of minutes. Serve hot, spooning extra sauce over rice, mashed potatoes, or roasted veggies.
Pin One evening, my neighbor knocked on the door just as I was plating this dish. I invited her in, and she took one bite and asked if I'd started a catering business. We ended up sitting at the counter, splitting the meal and talking until the plates were clean and the kitchen smelled like honey and garlic. That chicken turned a regular Wednesday into one of those nights you remember for no big reason except it felt right.
Making It Your Own
I've stirred in fresh thyme and rosemary when I have them on hand, and the herbaceous note makes the sauce taste more sophisticated. If you like heat, a pinch of cayenne or red pepper flakes added to the sauce gives it a gentle kick without overwhelming the sweetness. Chicken thighs work beautifully too, just cook them a bit less, around 3 and a half to 4 hours on low, since they stay juicy even if you slightly overcook them.
Storing and Using Leftovers
Leftover chicken keeps in the fridge for up to four days in an airtight container, and the sauce thickens even more as it cools. I shred it for sandwiches on crusty bread or pile it into wraps with crisp lettuce and pickles. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce, and it tastes just as good as the first night.
Serving Suggestions
This chicken begs to be served over something that can soak up the sauce, fluffy white rice, buttery mashed potatoes, or even creamy polenta. I like to add a side of roasted green beans or steamed broccoli for color and crunch. Sometimes I toss baby potatoes into the slow cooker for the last hour, and they come out glazed and tender, turning the whole thing into a one pot wonder.
- Serve over jasmine rice or wild rice pilaf for a hearty base.
- Pair with roasted Brussels sprouts or honey glazed carrots for a complete plate.
- Drizzle extra sauce over everything, it's too good to waste a drop.
Pin This recipe has saved more weeknights than I can count, and it never gets old. I hope it brings the same ease and comfort to your table that it's brought to mine.
Recipe Q&A
- → How long does honey mustard chicken take in the slow cooker?
Cook on low setting for 4 hours or on high for 2 to 2½ hours until the chicken reaches an internal temperature of 165°F and feels tender when pierced.
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless chicken thighs work beautifully and may need 3½ to 4 hours on low. They add extra richness and stay incredibly moist.
- → How do I thicken the sauce?
Create a slurry by whisking 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, then stir into the sauce and cook on high for 10-15 minutes until thickened.
- → What sides pair well with honey mustard chicken?
The sauce pairs wonderfully with mashed potatoes, white rice, roasted vegetables, or crusty bread to soak up every drop of the velvety mustard sauce.
- → Can I make this ahead of time?
Yes. The flavors actually deepen overnight. Store cooled chicken in sauce in the refrigerator and reheat gently on the stove or in the slow cooker.
- → Is this gluten-free?
Yes, as written. Always verify your mustard and Worcestershire sauce labels to ensure they're certified gluten-free.