Save There was this Tuesday when I needed dinner to practically make itself. I tossed chicken into the slow cooker that morning, whisked together honey and mustard without measuring too carefully, and left for work hoping for the best. When I opened the door that evening, the smell of sweet garlic and tang stopped me in the hallway. That night, my husband scraped his plate clean twice.
I made this for my sister when she had her second baby, doubling the batch and delivering it in a glass dish still warm. She texted me later that night saying her toddler licked the sauce off his fingers and asked for chicken again. It has been her go to ever since, and I smile every time she mentions it.
Ingredients
- Boneless, skinless chicken breasts (about 1.5 to 2 pounds): Pat them dry before adding to the slow cooker so the sauce clings better instead of pooling with extra moisture.
- Dijon mustard: This is the backbone of the sauce, giving it that smooth, sophisticated tang without any sharpness.
- Honey: Balances the mustard with natural sweetness and helps the sauce caramelize slightly at the edges.
- Whole grain mustard: Adds little pops of texture and a rustic, slightly spicy finish that makes the sauce more interesting.
- Apple cider vinegar: Brightens everything up and cuts through the richness so the sauce does not feel heavy.
- Worcestershire sauce: Just one teaspoon brings a deep, savory umami note that makes people ask what your secret is.
- Garlic, minced: Fresh garlic mellows beautifully over the long cook and perfumes the whole dish.
- Onion powder: Adds a gentle sweetness and background flavor without any chunks.
- Paprika: A hint of warmth and color, nothing spicy, just cozy.
- Salt and black pepper: Simple seasoning that lets all the other flavors shine without competing.
- Low sodium chicken broth: Thins the sauce just enough so it coats the chicken instead of sitting like a paste.
- Cornstarch and cold water: The slurry you stir in at the end transforms the sauce from thin to luxuriously glossy and spoonable.
Instructions
- Prep the chicken:
- Trim any excess fat and pat the breasts completely dry with paper towels. This helps the sauce stick instead of sliding off into the bottom of the pot.
- Make the sauce:
- In a medium bowl, whisk together Dijon mustard, honey, whole grain mustard, apple cider vinegar, and Worcestershire sauce until the mixture is smooth and glossy. Stir in the minced garlic, onion powder, paprika, salt, black pepper, and chicken broth, whisking until everything is evenly combined.
- Arrange the chicken:
- Lay the chicken breasts in a single layer at the bottom of your slow cooker so they cook evenly. Pour the honey mustard sauce 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 sauce will bubble gently around the edges and smell incredible.
- Remove and rest:
- About 15 minutes before serving, take the chicken out and set it aside on a plate, loosely covered with foil to keep it warm.
- Thicken the sauce:
- In a small bowl, mix the cornstarch with cold water until smooth with no lumps. Stir this slurry into the sauce left in the slow cooker, then turn the heat to high, cover, and cook for 10 to 15 minutes, stirring once or twice, until the sauce thickens and coats the back of a spoon.
- Finish and serve:
- Return the chicken to the slow cooker, spoon the glossy sauce over the top, and let it reheat for 2 to 3 minutes. Serve hot with extra sauce drizzled generously over rice, mashed potatoes, or roasted vegetables.
Save One Sunday, I served this to friends who claimed they hated mustard. They went quiet after the first bite, then asked for seconds, then the recipe. Now one of them makes it every other week and sends me photos. Food has a way of changing minds when you are not looking.
What to Serve Alongside
I love spooning this over buttery mashed potatoes so the sauce pools in the craters, or over fluffy white rice that soaks up every drop. Roasted green beans or glazed carrots add color and a little crunch, and a simple side salad with lemon vinaigrette keeps things fresh and light. If you are feeling indulgent, warm dinner rolls for dipping into the extra sauce are worth every carb.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days and somehow taste even better the next day when the flavors have mingled. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to loosen the sauce. You can also shred the chicken and toss it with the sauce for easy wraps, grain bowls, or sandwiches that feel like a completely different meal.
Make It Your Own
I have stirred in fresh thyme and rosemary when I am feeling fancy, and the herby notes make the dish smell like a French bistro. A pinch of cayenne or red pepper flakes adds a gentle kick if you like a little heat, and swapping chicken breasts for thighs gives you even more tenderness and flavor, though you will want to cook them a bit longer. Sometimes I double the sauce and save half in a jar for drizzling over roasted vegetables or grilled pork chops later in the week.
- Add a teaspoon of finely chopped fresh thyme or rosemary to the sauce for an herby, aromatic twist.
- Stir in a quarter teaspoon of cayenne pepper or red pepper flakes if you want a subtle spicy warmth.
- Use chicken thighs instead of breasts for richer flavor and extra juiciness, cooking them for 3 and a half to 4 hours on low.
Save This recipe has saved more weeknights than I can count, and it never feels like settling for easy. I hope it becomes one of those dishes you make without thinking, the kind that fills your kitchen with warmth and your table with happy, satisfied faces.
Recipe Help & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in this dish. Cook them for 3½ to 4 hours on low heat. They'll be even more tender and flavorful due to their higher fat content.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F and the meat is tender enough to shred easily with a fork. After 4 hours on low, it should be perfectly cooked through.
- → Can I make the sauce thicker or thinner?
Absolutely. For a thicker sauce, use 3 tablespoons of cornstarch. For a thinner consistency, skip the cornstarch step or use just 1 tablespoon. Adjust to your preference.
- → What can I serve with this dish?
This pairs beautifully with white rice, mashed potatoes, quinoa, or roasted vegetables. Steamed broccoli or green beans also complement the sweet and tangy flavors perfectly.
- → How should I store leftovers?
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The chicken also shreds wonderfully for sandwiches and wraps.
- → Can I add vegetables to the slow cooker?
Yes, you can add hearty vegetables like carrots, potatoes, or pearl onions to the slow cooker. Place them at the bottom before adding the chicken so they cook evenly in the flavorful sauce.