Save The first time I made honey mustard chicken, I was skeptical about how such simple ingredients could transform into something restaurant-worthy. My oldest daughter had been begging me to try it after seeing it on a cooking show, and I reluctantly added the ingredients to my grocery list. When I lifted the lid after four hours, that honey mustard aroma hit me like a warm embrace. One taste of the velvety sauce spooned over the tender chicken changed my entire perspective on slow cooker meals.
Last winter, when my sister came over for dinner exhausted from a new job, I served this honey mustard chicken with creamy mashed potatoes. She took one bite, closed her eyes, and literally said this tastes like a warm hug. Now whenever she has a rough week, she texts me asking if honey mustard chicken is on the menu.
Ingredients
- Chicken breasts: Boneless and skinless work best here because they absorb all that sauce while staying tender and juicy
- Dijon mustard: This provides the sharp tangy base that makes the sauce sing
- Honey: Natural sweetness balances the mustard and creates that beautiful glossy finish
- Whole grain mustard: Adds texture and extra depth of flavor
- Apple cider vinegar: A splash cuts through the richness and brightens everything
- Worcestershire sauce: The secret ingredient that adds umami richness
- Garlic: Fresh minced garlic infuses the sauce as it cooks
- Cornstarch: Essential for thickening the sauce into that velvety consistency at the end
Instructions
- Prep the chicken:
- Trim any excess fat from the chicken breasts and pat them completely dry with paper towels before seasoning.
- Whisk the sauce base:
- In a medium bowl, combine Dijon mustard, honey, whole grain mustard, apple cider vinegar, and Worcestershire sauce until completely smooth.
- Add aromatics:
- Stir in the minced garlic, onion powder, paprika, salt, black pepper, and chicken broth until well incorporated.
- Layer and coat:
- Arrange chicken in the slow cooker and pour that gorgeous honey mustard mixture evenly over every piece.
- Low and slow:
- Cover and cook on low for 4 hours or high for 2 to 2½ hours until the chicken is fork tender and cooked through.
- Thicken the sauce:
- Remove chicken and whisk together cornstarch and cold water until smooth, then stir into the sauce and cook on high for 10 to 15 minutes.
- Finish and serve:
- Return chicken to the pot, spoon that luscious thickened sauce over the top, and serve hot over rice or mashed potatoes.
Save This recipe has saved me on countless busy weeknights when I still wanted to put something comforting on the table. My husband now requests it at least once a month and always says it tastes even better as leftovers the next day.
Make It Your Own
I have discovered that adding fresh thyme or rosemary takes this to another level of sophistication. Sometimes I throw in a teaspoon of either herb right into the sauce mixture before cooking.
Serving Suggestions
Rice or mashed potatoes are classic because they soak up all that sauce. Roasted vegetables or green beans also make excellent sides for balancing the sweetness.
Leftover Magic
This chicken shreds perfectly and makes incredible sandwiches or wraps the next day. The sauce keeps everything moist and flavorful.
- Store leftovers in an airtight container for up to four days
- Reheat gently with a splash of chicken broth to thin the sauce
- Freeze portions with sauce for easy future meals
Save There is something so satisfying about a meal that tastes like you spent hours on it when you really only spent fifteen minutes. I hope this becomes a regular in your dinner rotation like it has in mine.
Recipe FAQ
- → Can I cook this on high instead of low?
Yes, if you're short on time, you can cook the chicken on high for 2 to 2½ hours. Always ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
- → What if I don't have chicken breasts?
Boneless, skinless chicken thighs are an excellent alternative. They tend to stay very moist and flavorful. Cook them for approximately 3½–4 hours on low, or 2-2.5 hours on high, until tender.
- → My sauce isn't as thick as I'd like. What should I do?
The provided method includes thickening the sauce with a cornstarch slurry at the end. After removing the chicken, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir it into the hot sauce, and cook on high for another 10-15 minutes until it reaches your desired consistency.
- → How should I store leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave. The shredded chicken is also fantastic for wraps or sandwiches.
- → Can I enhance the flavor of the sauce further?
Absolutely! For added depth, consider stirring in 1 teaspoon of finely chopped fresh thyme or rosemary. If you prefer a bit of heat, a pinch of cayenne pepper or red pepper flakes would be a lovely addition.
- → Is this dish gluten-free?
This dish is designed to be gluten-free. However, it's crucial to double-check the labels of all your ingredients, especially Worcestershire sauce, as some brands may contain gluten-containing ingredients. Always verify for any specific dietary needs.