Honey Mustard Chicken (Printable Version)

Tender chicken breasts slow-cooked in a velvety honey mustard sauce with garlic and spices.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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

# Steps:

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 until fully combined.
04 - Place chicken breasts in a single layer at the bottom of the slow cooker.
05 - Pour the honey mustard sauce evenly over the chicken, ensuring each piece is thoroughly 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.
09 - Stir the slurry into the sauce in the slow cooker. Turn the slow cooker to high, cover, and cook for 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 Advice:

01 -
  • The chicken stays impossibly moist while you go about your day, no hovering required.
  • That glossy sauce clings to every bite and turns plain rice into something worth seconds.
  • Cleanup is almost nonin­existent, just one pot and a couple of bowls.
  • It tastes like you fussed, but you barely lifted a finger.
02 -
  • Do not skip the cornstarch step, the sauce is too thin without it and won't coat anything properly.
  • If your chicken breasts are huge, slice them in half horizontally so they cook through in the same amount of time as smaller pieces.
  • Let the sauce thicken on high with the lid on, lifting it too often releases the steam and slows everything down.
03 -
  • Use chicken breasts that are similar in size so they finish cooking at the same time and nothing ends up overdone.
  • Make the cornstarch slurry in a separate bowl and whisk it smooth before adding it to the pot, lumpy sauce is a tragedy.
  • If you're doubling the recipe, don't stack the chicken, use a bigger slow cooker or cook in batches.
Go Back