Save to Pinterest My sister brought her slow cooker over one Thursday afternoon, insisting I stop overthinking dinner. She mixed mustard and honey right in front of me, poured it over chicken, and said we'd talk for four hours while it cooked itself. The smell that filled my kitchen that evening made me realize I'd been working too hard for too little joy. Now this recipe lives in my rotation every time I need something foolproof and comforting.
I made this for a neighbor recovering from surgery, and she called me two days later asking for the recipe. She said it tasted like care, which is exactly what comfort food should be. That's when I knew this dish wasn't just easy, it was generous.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before adding to the slow cooker so the sauce clings better and doesn't get watery.
- Dijon mustard: This is the backbone of the sauce, giving it that smooth, tangy sharpness that balances the sweetness.
- Honey: Use real honey, not the squeeze bottle kind, it makes a noticeable difference in flavor depth.
- Whole grain mustard: Adds little pops of texture and extra mustard punch throughout the sauce.
- Apple cider vinegar: Brightens everything up and keeps the sauce from feeling too heavy.
- Worcestershire sauce: A few dashes bring in that savory, umami richness you didn't know you needed.
- Garlic, minced: Fresh garlic is worth it here, the slow heat mellows it into something sweet and mellow.
- Onion powder: Adds a gentle savory note without the bite of raw onion.
- Paprika: Just a pinch gives the sauce a warm, subtle color and a hint of smokiness.
- Salt and black pepper: Season the sauce itself so every bite is balanced.
- Low sodium chicken broth: Thins the sauce just enough so it coats the chicken without being too thick or sticky.
- Cornstarch and cold water: Mixed into a slurry at the end, this transforms the sauce into a glossy, spoonable glaze.
Instructions
- Prep the Chicken:
- Trim any excess fat and pat the chicken breasts dry with paper towels. This helps the sauce stick and keeps the texture just right.
- Mix the Sauce:
- In a medium bowl, whisk together Dijon mustard, honey, whole grain mustard, apple cider vinegar, and Worcestershire sauce until it's smooth and glossy. Stir in the garlic, onion powder, paprika, salt, pepper, and chicken broth until everything is well combined.
- Assemble in the Slow Cooker:
- Lay the chicken breasts in a single layer at the bottom of your slow cooker. Pour the honey mustard sauce evenly over the top, making sure each piece is well coated.
- Cook Low and Slow:
- Cover and cook on low for 4 hours or on high for 2 to 2 and a half hours. The chicken should be tender and cooked through, reaching an internal temperature of 165 degrees.
- Remove and Rest:
- About 15 minutes before serving, take the chicken out and set it aside, loosely covered with foil. This lets you thicken the sauce without overcooking the meat.
- Thicken the Sauce:
- In a small bowl, mix the cornstarch with cold water to make a smooth slurry. Stir it 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 beautifully.
- 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 with rice, mashed potatoes, or roasted vegetables, drizzling extra sauce over everything.
Save to Pinterest 
Save to Pinterest One evening I served this over mashed potatoes and my husband paused mid bite to say it tasted like something his grandmother would have made. That's the highest compliment in our house. This dish has a way of feeling like home, no matter whose table it's on.
Making It Your Own
I've stirred in fresh thyme when I have it, and the herbaceous note makes the sauce feel a little fancier. If you like heat, a pinch of cayenne or red pepper flakes wakes everything up without overpowering the sweetness. Chicken thighs work beautifully too, just cook them a bit less, around 3 and a half to 4 hours on low, and they come out even more tender.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days. The chicken shreds easily and makes incredible sandwiches or wraps the next day. Reheat gently on the stovetop with a splash of broth, or microwave in 30 second intervals, stirring between, so the sauce doesn't separate.
What to Serve Alongside
This chicken begs for something to soak up the sauce. I love it over jasmine rice, creamy mashed potatoes, or even buttered egg noodles. Roasted green beans or steamed broccoli add a bit of color and crunch. On busy nights, I'll just toss together a simple side salad and call it done.
- A crusty piece of bread is perfect for mopping up every last bit of sauce.
- Cauliflower rice keeps it low carb without sacrificing the comfort factor.
- Roasted sweet potatoes add a touch of sweetness that plays beautifully with the mustard.
Save to Pinterest 
Save to Pinterest This is the kind of recipe that makes you look like you tried harder than you did. Serve it up, watch everyone go back for seconds, and enjoy the compliments.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Chicken thighs work wonderfully and may actually stay juicier during the longer cooking time. Cook them for 3½ to 4 hours on low setting until tender.
- → How do I store leftovers?
Store cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop and taste even better the next day.
- → Can I make this in an Instant Pot?
Yes, cook on high pressure for 8-10 minutes, then quick release. Use the sauté function to thicken the sauce with the cornstarch slurry after cooking.
- → What sides pair well with this dish?
Mashed potatoes, rice, roasted vegetables, or crusty bread to soak up the extra sauce all make excellent accompaniments to this savory-sweet chicken.
- → Can I freeze this meal?
Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.