Pin It The first slow cooker I owned sat on my counter for months before I worked up the nerve to use it. I was convinced I'd somehow ruin dinner by walking away from it, but one rainy Wednesday I tossed together honey, mustard, and chicken on a whim. Four hours later, the whole apartment smelled like a bistro, and I was hooked. That same recipe has since saved me on busy weeknights more times than I can count.
I made this for a potluck once, and a friend who swore she hated slow cooker meals asked for the recipe before dessert even hit the table. She texted me a week later to say she'd already made it twice. There's something about the way the honey caramelizes just slightly at the edges of the chicken that makes people lean in for a second helping. It's unpretentious comfort food that somehow impresses anyway.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before adding to the slow cooker so the sauce clings better and the texture stays silky instead of watery.
- Dijon mustard: This is the backbone of the sauce, bringing sharpness and body without any heavy cream or butter.
- Honey: Use a good quality honey if you have it, the floral notes really come through after slow cooking.
- Whole grain mustard: Those little mustard seeds add pops of texture and a rustic, homemade feel to the sauce.
- Apple cider vinegar: Just a tablespoon balances the sweetness and brightens everything up.
- Worcestershire sauce: It sneaks in a layer of umami that makes people wonder what your secret ingredient is.
- Garlic, minced: Fresh garlic is key here, the jarred stuff just doesn't meld into the sauce the same way.
- Onion powder: A quiet supporter that rounds out the savory base without any chopping required.
- Paprika: Adds a whisper of warmth and a hint of color to the golden sauce.
- Salt and black pepper: Season lightly at first, you can always adjust after the sauce thickens.
- Low sodium chicken broth: Thins the sauce just enough to coat the chicken evenly and keeps it from getting too thick too fast.
- Cornstarch and cold water: This slurry is your magic trick for turning a thin sauce into a glossy, spoonable glaze at the end.
Instructions
- Prep the chicken:
- Trim any excess fat and pat the breasts dry with paper towels. This helps the sauce stick and prevents a watery finish.
- Mix the sauce:
- In a medium bowl, whisk together Dijon mustard, honey, whole grain mustard, apple cider vinegar, and Worcestershire sauce until smooth. Stir in the garlic, onion powder, paprika, salt, pepper, and chicken broth until everything is well combined.
- Arrange the chicken:
- Lay the chicken breasts in a single layer in the slow cooker. Pour the honey mustard sauce evenly over the top, making sure each piece is well coated.
- Slow cook:
- Cover and cook on low for 4 hours or on high for 2 to 2 and a half hours, until the chicken is tender and cooked through. The aroma will start filling your kitchen after the first hour.
- Remove and rest:
- About 15 minutes before serving, lift the chicken breasts out and set them aside, loosely covered with foil. This keeps them warm while you finish the sauce.
- Thicken the sauce:
- In a small bowl, mix the cornstarch with cold water to create a smooth slurry, then stir it into the sauce in the slow cooker. Turn the heat to high, cover, and cook for 10 to 15 minutes, stirring once or twice, until the sauce thickens into a glossy glaze.
- Finish and serve:
- Return the chicken to the slow cooker, spoon the thickened sauce over the top, and let it reheat for 2 to 3 minutes. Serve hot, drizzled with extra sauce, alongside rice, mashed potatoes, or roasted vegetables.
Pin It One night, I was too tired to cook anything complicated, so I served this over a pile of mashed potatoes with steamed green beans on the side. My partner looked up mid bite and said it tasted like something we'd order at a restaurant. That's when I realized this recipe had quietly become one of my most reliable go tos, the kind of dish that feels like a warm hug at the end of a long day.
Ingredient Swaps and Variations
If you want a little more depth, try adding a teaspoon of finely chopped fresh thyme or rosemary to the sauce before cooking. For a spicier kick, stir in a quarter teaspoon of cayenne pepper or red pepper flakes. Chicken thighs work beautifully here too, just cook them for 3 and a half to 4 hours on low since they're a bit fattier and stay moist longer. I've also used this sauce on pork chops with great success.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days. The chicken shreds easily once it's cold, making it perfect for wraps, sandwiches, or tossed into a grain bowl. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to loosen the sauce. I've even frozen portions in freezer safe bags for up to three months, just thaw overnight in the fridge before reheating.
Serving Suggestions
This chicken begs to be served over something that can soak up the sauce. Fluffy white rice, creamy mashed potatoes, or buttery egg noodles all work beautifully. I like to add a simple side of roasted broccoli or green beans for color and crunch. A crisp green salad with a light vinaigrette balances the richness, and crusty bread is always welcome for mopping up every last drop of sauce.
- Pair it with roasted sweet potatoes for a slightly sweet contrast.
- Serve over cauliflower rice for a lighter, low carb option.
- Garnish with fresh parsley or chives for a pop of color and freshness.
Pin It This recipe has a way of making ordinary weeknights feel a little more special without any extra effort. I hope it becomes a staple in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully and stay juicy. Cook them on low for 3½ to 4 hours. Thighs add richness and stand up well to the bold mustard flavors.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce. The flavors actually deepen overnight.
- → Can I make this in an Instant Pot?
Certainly. Cook on high pressure for 8-10 minutes, then quick release. Use the sauté function to thicken the sauce with cornstarch after cooking. The result will be just as tender.
- → Is this dish gluten-free?
Yes, when made with gluten-free Dijon mustard and Worcestershire sauce. Double-check labels, as some brands contain hidden gluten. Serve with rice or gluten-free grains for a complete meal.
- → What sides pair best with this chicken?
Creamy mashed potatoes are classic for soaking up the sauce. Roasted vegetables, buttered egg noodles, or fluffy rice also work beautifully. A crisp green salad balances the richness.
- → Can I freeze the finished dish?
Yes, freeze portions in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly but will come together when reheated with stirring.