Honey Mustard Chicken (Printable Version)

Tender chicken breasts simmered in a rich honey mustard sauce with garlic and spices

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 to 2 pounds)

→ Sauce

02 - 1/2 cup Dijon mustard
03 - 1/3 cup honey
04 - 2 tablespoons whole grain mustard
05 - 1 tablespoon apple cider vinegar
06 - 1 teaspoon Worcestershire sauce
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon paprika
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 cup low-sodium chicken broth

→ Thickener

13 - 2 tablespoons cornstarch
14 - 2 tablespoons cold water

# How to Make It:

01 - Trim excess fat from chicken breasts and pat dry with paper towels.
02 - In a medium bowl, whisk together Dijon mustard, honey, whole grain mustard, apple cider vinegar, and Worcestershire sauce until smooth.
03 - Stir in minced garlic, onion powder, paprika, salt, and black pepper. Add chicken broth and whisk to combine.
04 - Place chicken breasts in the bottom of the slow cooker in a single layer.
05 - Pour the honey mustard sauce evenly over the chicken, ensuring each piece is well coated.
06 - Cover and cook on low for 4 hours or on high for 2 to 2.5 hours, until the chicken is cooked through and tender.
07 - About 15 minutes before serving, remove the chicken breasts and set aside, covered loosely with foil.
08 - In a small bowl, mix cornstarch with cold water to create a smooth slurry. Stir into the sauce in the slow cooker.
09 - Turn the slow cooker to high, cover, and cook for an additional 10 to 15 minutes, stirring once or twice, until the sauce thickens.
10 - Return the chicken to the slow cooker, spoon thickened sauce over the top, and reheat for 2 to 3 minutes.
11 - Serve hot, drizzled with extra sauce, alongside rice, mashed potatoes, or roasted vegetables.

# Expert Tips:

01 -
  • The slow cooker does all the work while you go about your day, and you come home to dinner already done.
  • The sauce tastes complex and restaurant-worthy, but it comes together with pantry staples in one quick whisk.
  • Chicken breasts stay incredibly moist and juicy instead of drying out, thanks to the low, gentle heat.
  • Leftovers shred beautifully for sandwiches, grain bowls, or next-day lunches that actually taste better the second time around.
02 -
  • Do not skip patting the chicken dry, or the sauce will turn thin and watery as it cooks.
  • Always mix the cornstarch with cold water before adding it to the slow cooker, or you will end up with lumps you cannot whisk out.
  • If you lift the lid too often during cooking, you add 15 to 20 minutes to the total time, so resist the urge to peek.
03 -
  • Use chicken thighs instead of breasts if you want even more flavor and a texture that is nearly impossible to overcook.
  • Add the cornstarch slurry in two stages if you are not sure how thick you want the sauce, so you can control the final consistency.
  • Let the chicken rest for a few minutes after removing it from the slow cooker so the juices redistribute and every bite stays moist.
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