Save The first time I made honey mustard chicken, I was skeptical about how something so simple could taste so good. I remember my husband walking in the door after work, his face lighting up as the smell of garlic and honey filled our tiny apartment kitchen. Now it is one of those meals I make when I want something comforting but do not have the energy to stand over a stove.
Last winter my sister came over after a rough week at work and I had this bubbling away. She took one bite and actually went quiet for a full minute, which never happens. We ended up sitting at the counter eating straight from the slow cooker while she talked about everything and nothing.
Ingredients
- 4 boneless skinless chicken breasts: About 1.5 to 2 pounds total, pat them dry so the sauce sticks better
- ½ cup Dijon mustard: The sharp tang cuts through the honey beautifully
- ⅓ cup honey: Use a good quality honey for the best flavor
- 2 tablespoons whole grain mustard: Adds texture and little pops of mustard flavor
- 1 tablespoon apple cider vinegar: Balances all that sweetness
- 1 teaspoon Worcestershire sauce: Gives it that savory depth you cannot quite put your finger on
- 2 cloves garlic minced: Fresh garlic makes such a difference here
- ½ teaspoon onion powder: Rounds out the savory notes
- ¼ teaspoon paprika: Just a hint of warmth
- ¼ teaspoon salt: Enhances all the other flavors
- ¼ teaspoon black pepper: Freshly cracked if you have it
- ¼ cup low sodium chicken broth: Thins the sauce just enough
- 2 tablespoons cornstarch: For that velvety finish
- 2 tablespoons cold water: Mixes with cornstarch to make the slurry
Instructions
- Prep the chicken:
- Trim any excess fat and pat the chicken breasts dry with paper towels so they brown up a little in the sauce.
- Whisk the sauce base:
- In a medium bowl, combine the Dijon, honey, whole grain mustard, vinegar, and Worcestershire until completely smooth.
- Add the aromatics:
- Stir in the garlic, onion powder, paprika, salt, pepper, and chicken broth until everything is well incorporated.
- Layer it up:
- Arrange the chicken in the bottom of your slow cooker in a single layer so everything cooks evenly.
- Pour and coat:
- Pour that gorgeous honey mustard mixture all over the chicken, making sure each piece gets covered in sauce.
- Let it cook low and slow:
- Cover and cook on low for 4 hours or high for 2 to 2½ hours until the chicken is tender and cooked through.
- Remove the chicken:
- About 15 minutes before serving, take the chicken out and cover it loosely with foil to keep warm.
- Make the slurry:
- Whisk the cornstarch and cold water in a small bowl until no lumps remain.
- Thicken the sauce:
- Stir the slurry into the sauce, turn the slow cooker to high, and cook for 10 to 15 minutes, stirring occasionally, until it coats the back of a spoon.
- Bring it together:
- Return the chicken to the slow cooker, spoon that thickened sauce all over the top, and let it reheat for just a couple of minutes.
- Serve it up:
- Plate the chicken with plenty of sauce over rice, mashed potatoes, or roasted vegetables.
Save This recipe became a regular when I realized my kids would actually eat anything covered in this sauce. Something about the sweet and savory combo just works for everyone.
Make It Your Own
Fresh herbs like thyme or rosemary add a whole new dimension to the sauce. I once threw in some rosemary from my garden and my brotherinlaw asked for the recipe twice during dinner.
Switch Up The Protein
Chicken thighs work beautifully here and stay even juicier during the longer cooking time. Just adjust the cooking time to about 3½ to 4 hours on low.
Leftovers Are Gold
The sauce flavors intensify overnight and the chicken shreds perfectly for sandwiches the next day. I actually make extra just for this purpose.
- Store leftovers in an airtight container for up to 4 days
- Freeze the shredded chicken with sauce for quick future meals
- Reheat gently with a splash of broth to loosen the sauce
Save This is one of those recipes that makes your house smell amazing and makes everyone feel taken care of. Simple food done right.
Recipe FAQ
- → What's the best way to ensure the chicken stays tender and doesn't dry out?
Cooking chicken breasts in a slow cooker on the 'low' setting for the recommended time (4 hours) helps keep them incredibly moist. The sauce also acts as a protective barrier, preventing them from drying out. Avoid overcooking, as this can lead to tougher chicken.
- → Can I use chicken thighs instead of breasts for this dish?
Yes, boneless, skinless chicken thighs are an excellent substitute! They tend to be more forgiving and retain moisture even better than breasts. Adjust the cooking time slightly, typically 3½ to 4 hours on low, as thighs can handle longer cooking without drying.
- → How can I adjust the sauce's thickness?
The preparation calls for a cornstarch slurry added near the end of the cooking process to thicken the sauce. If you prefer a thinner sauce, you can reduce the amount of cornstarch. For an even thicker sauce, you can add a touch more cornstarch slurry, ensuring it's mixed well with cold water first to prevent lumps.
- → What are some ideal side dishes to serve with this?
This dish pairs wonderfully with a variety of sides. Mashed potatoes or fluffy white rice are classic choices for soaking up the delicious sauce. Roasted or steamed vegetables like broccoli, green beans, or asparagus also complement the flavors beautifully, offering a balanced meal.
- → Can I make this dish spicier if I prefer a little heat?
Absolutely! To add a kick, stir in about ¼ teaspoon of cayenne pepper or red pepper flakes to the sauce mixture along with the other seasonings. You can always adjust the amount to your personal preference for heat.
- → How should I store and reheat any leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, or in the microwave, adding a splash of chicken broth or water if the sauce has become too thick.