Slow Cooker Honey Mustard Chicken that’s sweet-tangy, juicy, and hands-off. A family-friendly, gluten-free weeknight dinner with a glossy, saucy finish. So easy!
Let’s talk Slow Cooker Honey Mustard Chicken: the cozy, saucy crockpot dinner that basically cooks itself. This crockpot honey mustard chicken is beloved for its bold but balanced flavor, juicy chicken, and that glossy honey-Dijon sauce that makes everyone “accidentally” lick their plates. It’s wildly versatile—serve with rice, potatoes, or greens—and it’s exactly the kind of easy weeknight dinner you’ll make on repeat. If you’re into dump-and-go slow cooker chicken recipes, gluten-free honey mustard chicken, or honey mustard chicken thighs with minimal cleanup, you’re in the right place. Ready to discover my spins that make it better than the rest?
What Makes This Slow Cooker Honey Mustard Chicken Special?
Here’s why this version stands out from typical crockpot honey mustard chicken (and quietly one-ups the competition):
- Balanced sweetness: A blend of Dijon and whole-grain mustard keeps the sauce tangy—not cloying—so it’s kid-friendly and adult-approved.
- Thighs or breasts: Works with boneless skinless chicken breasts or chicken thighs; timing notes ensure juicy results either way.
- No sear, still stellar: It’s truly a dump-and-go slow cooker chicken recipe, with an optional broil step for caramelized edges if you love a little char.
- Gluten-free friendly: Use tamari or coconut aminos to keep this gluten-free honey mustard chicken completely celiac-safe.
- Sauce you’ll spoon on everything: A cornstarch slurry + a pat of butter for a glossy, restaurant-style finish (still dairy-free optional).
- Meal-prep superstar: This healthy crockpot honey mustard chicken keeps beautifully and reheats like a dream—great for lunches.
- Custom heat level: Add chili flakes or hot honey for a spicy honey mustard chicken twist without overpowering the dish.
- Clear cook times: Specific low/high timings for breasts vs. thighs reduce guesswork and dry chicken—yes, even with slow cooker variances.
Ingredient Notes
Before you toss everything into the crock, here’s what matters most for flavor and texture in this slow cooker honey mustard chicken:
- Chicken: Boneless skinless chicken thighs stay ultra-juicy; chicken breasts work too with the right timing to avoid dryness.
- Mustard: Use a combo of Dijon for tang and whole-grain mustard for pops of texture; yellow mustard adds classic drive-thru vibes if you want it.
- Honey: Choose a light, mild honey to avoid bitterness; hot honey if you want a kick.
- Garlic: Fresh cloves preferred; garlic powder works in a pinch for an extra dump-and-go moment.
- Chicken broth: Adds savory depth and prevents the sauce from getting too sticky in the slow cooker.
- Soy sauce or tamari: A splash for umami; use tamari or coconut aminos to keep it gluten-free.
- Apple cider vinegar: Brightens and balances the sweetness; lemon juice also works.
- Smoked paprika: A hint of smokiness rounds out the sauce; regular paprika is fine.
- Cornstarch: Slurry at the end thickens the sauce to silky perfection; arrowroot if you prefer.
- Butter: Finishes the sauce glossy and luxurious; skip for dairy-free or use ghee.
- Fresh herbs: Parsley or thyme for a fresh finish—optional but lovely.
How To Make Slow Cooker Honey Mustard Chicken
Minimal prep, big payoff. This crockpot honey mustard chicken is a true set-it-and-forget-it dinner with a quick finishing step for a silky sauce.
- Whisk the sauce: In a bowl, combine honey, Dijon, whole-grain mustard, chicken broth, tamari/soy, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper until smooth.
- Season the chicken: Pat chicken dry and lightly season both sides with salt and pepper. Place chicken in the slow cooker in an even layer.
- Pour and cook: Pour the honey mustard sauce over the chicken. Cook on Low 3 to 4 hours for breasts (internal temp 165°F), 4 to 5 hours for thighs; or on High about 1.5 to 2.5 hours.
- Rest and remove: Transfer cooked chicken to a plate and tent with foil to keep juicy while you thicken the sauce.
- Thicken the sauce: Whisk 1 to 2 tablespoons cornstarch with equal cold water. Stir into the hot slow cooker juices, cover, and cook on High 5 to 10 minutes until glossy and slightly thick.
- Finish with butter: Stir in a tablespoon of butter (or ghee) for a shiny, restaurant-style finish. Taste and adjust with a squeeze of lemon, more honey, or extra salt as needed.
- Optional broil for caramelization: For extra texture, place the chicken on a foil-lined sheet, brush with thickened sauce, and broil 2 to 3 minutes until lightly charred on the edges.
- Serve: Return chicken to the sauce or spoon sauce over when plating. Garnish with chopped parsley or thyme. Serve with rice, mashed potatoes, or roasted veggies.
WANT TO SAVE THIS RECIPE?
Pro Tips
- Avoid dry chicken: Start checking for doneness early; slow cookers run hot and 30 minutes can make a big difference.
- Control the sweetness: Prefer less sweet? Use 25% less honey and add 1 extra teaspoon apple cider vinegar.
- Make it spicy: Add 1 to 2 teaspoons hot honey or 1/2 teaspoon red pepper flakes to the sauce.
- Layer the mustard: A 50/50 mix of Dijon and whole-grain mustard creates the best balance of tang + texture.
- Meal prep hero: This honey mustard chicken meal prep stores beautifully. Double the sauce if you love extra for drizzling.
- Serving ideas: Try it with creamy mashed potatoes, simple rice, or crispy roasted veggies.
Storage & Reheating
Leftovers are a blessing here. The sauce stays silky, and the chicken stays tender—perfect for lunches and busy nights.
- Fridge: Store in an airtight container with sauce for 3 to 4 days.
- Freezer: Freeze up to 3 months. Cool completely and freeze in portions with extra sauce.
- Reheat: Gently warm on the stove over low or microwave at 60% power, basting with sauce to keep juicy.
- Prep ahead: Whisk the sauce up to 3 days in advance. Freeze raw chicken with sauce in a bag for a freezer “dump-and-go” meal.
Variations & Substitutions
Make it your own with these easy swaps and twists—without losing that craveable honey-mustard magic.
- Use chicken thighs: For extra-juicy slow cooker honey mustard chicken thighs, cook on Low 4 to 5 hours.
- Lighter/less sweet: Reduce honey by 2 tablespoons and add 1 teaspoon extra Dijon plus lemon juice at the end.
- Dairy-free: Skip the butter or use ghee; the sauce will still thicken and shine.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Extra tangy: Stir in a spoonful of grainy mustard at the end for pop and texture.
- Veggie add-ins: Add baby potatoes and green beans in the last 60 to 90 minutes so they don’t overcook.
- Instant Pot-friendly: Pressure cook on High 7 to 9 minutes (breasts) or 10 minutes (thighs), natural release 5 minutes; thicken with slurry on Sauté.
- Low-sodium: Use low-sodium broth and tamari; season to taste at the end.
- Make it smoky: Add 1/2 teaspoon liquid smoke or extra smoked paprika.
- Serve it fancy: Finish with chopped tarragon and a splash of cream for a dinner-party vibe.
If you love an easy weeknight dinner that tastes like you did the most (but you actually got stuff done while the slow cooker worked its magic), this slow cooker honey mustard chicken is your new hero. It’s sweet-tangy, saucy, crowd-pleasing, and endlessly flexible—from honey mustard chicken breasts to juicy thighs, from mild to spicy. Don’t forget extra sauce for dipping. You’ll want it on everything.
FAQ
How do I keep chicken breasts from drying out in the slow cooker?
Start checking at 3 hours on Low. Pull the chicken right at 165°F, then let it rest while you thicken the sauce. Cooking longer “just in case” is how it dries out.
Can I make this gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce. Everything else is naturally gluten-free. Easy win for gluten-free honey mustard chicken night.
My sauce is too sweet. What now?
Whisk in 1–2 teaspoons Dijon or 1 teaspoon apple cider vinegar, then taste. A squeeze of lemon also brightens without making it harsh. Balance is everything.
The sauce didn’t thicken—help?
Bring the slow cooker to High, then stir in a fresh 1:1 cornstarch slurry. Cover and cook 5–10 minutes. Still thin? Add another teaspoon slurry and repeat. Patience beats paste lumps every time.
Do I have to sear the chicken first?
Nope. This is a true dump-and-go slow cooker chicken recipe. If you love a little char, broil the cooked chicken with sauce for 2–3 minutes at the end. Best of both worlds.
What should I serve with it?
Rice, quinoa, or mashed potatoes are perfect for soaking up sauce. Add roasted veggies or a fresh salad to round it out.
Slow Cooker Honey Mustard Chicken
Slow Cooker Honey Mustard Chicken that’s sweet-tangy, juicy, and hands-off. A family-friendly, gluten-free weeknight dinner with a glossy, saucy finish. So easy!
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Servings: 6 servings
Equipment
- Slow cooker
- Whisk
- Measuring cups and spoons
Ingredients
Ingredients
- 2 lb boneless skinless chicken breasts
- 1/2 cup honey
- 1/3 cup Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 3 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper
- 1 tbsp cornstarch optional, for thickening
- 1 tbsp water for slurry, optional
Instructions
- Whisk the honey, Dijon, whole grain mustard, apple cider vinegar, garlic, paprika, onion powder, salt, and pepper in a bowl until smooth.
- Place the chicken breasts in the slow cooker in a single layer. Pour the honey mustard mixture over the top and turn the chicken to coat.
- Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is cooked through and reaches 165°F internally.
- Transfer the chicken to a plate. If you want a thicker sauce, whisk the cornstarch with the water, then stir the slurry into the sauce in the slow cooker. Cover and cook on High for 10–15 minutes until slightly thickened.
- Return the chicken to the cooker and spoon sauce over top, or slice/shred and toss with the sauce. Serve with your favorite sides.
Notes
Boneless, skinless thighs can replace breasts; cook time may be similar. Adjust sweetness by adding more mustard or a splash of vinegar to taste. Great with rice, mashed potatoes, or roasted veggies. Refrigerate leftovers up to 4 days; reheat gently and add a splash of water if the sauce thickens too much.
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