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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