Honey Mustard Chicken (Print Version)

Tender chicken breasts in a rich honey mustard sauce with garlic and spices. An effortless meal that cooks itself.

# 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

# Directions:

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 minced garlic, onion powder, paprika, salt, and black pepper into the mustard mixture. Add chicken broth and whisk to combine thoroughly.
04 - Place chicken breasts in a single layer at the bottom of the slow cooker.
05 - Pour 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 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 cornstarch 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 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 Suggestions:

01 -
  • Minimal hands-on time: Fifteen minutes of prep and then you're free to do literally anything else while the slow cooker handles the hard work.
  • Naturally glossy, restaurant-quality sauce: That honey-mustard glaze is so silky it tastes like you spent way more effort than you actually did.
  • Chicken that's actually moist: Low and slow cooking means no dry, stringy disasters—just tender meat that falls apart at the fork.
  • Flexible enough for weeknight chaos: Works with whatever sides you have and tastes even better as leftovers.
02 -
  • Don't skip the cornstarch slurry step: I learned this the hard way when I tried to thicken the sauce directly with cornstarch and ended up with a grainy, broken mess that looked like it had curdled, so the cold water method is non-negotiable.
  • Chicken thickness matters more than you'd think: Uneven pieces mean uneven cooking, and I've had plenty of dry edges and barely-cooked centers because I didn't bother trimming to uniform thickness.
  • The sauce reduces and concentrates: Don't over-season at the beginning or you'll end up with something aggressively salty by the end—better to taste at the very end and adjust from there.
03 -
  • Chicken thighs are worth trying: If you use thighs instead of breasts, cook for 3½ to 4 hours on low and you'll get richer, more forgiving meat that's nearly impossible to dry out.
  • Make the sauce the night before: Whisk everything together, refrigerate it, and just dump it in the slow cooker in the morning—the flavors will have begun melding and the result is even more integrated.
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