Slow Cooker Honey Mustard Chicken
Slow Cooker Honey Mustard Chicken is tender, juicy, and packed with sweet-savory flavor.A simple honey-Dijon sauce gives the chicken a delicious tangy glaze.Garlic, paprika, and seasonings add extra depth to the sauce.The slow cooker keeps the chicken moist while making dinner effortless.It pairs beautifully with rice, mashed potatoes, vegetables, or salad.This easy crockpot recipe is perfect for busy weeknight family meals.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- ½ cup honey
- ⅓ cup Dijon mustard
- 2 tablespoons yellow mustard
- ¼ cup chicken broth
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels. Season both sides lightly with salt, pepper, and smoked paprika.
Make the Honey-Mustard Sauce
- In a bowl, whisk together the honey, Dijon mustard, yellow mustard, chicken broth, minced garlic, olive oil, apple cider vinegar, thyme, salt, and black pepper.
Add the Chicken to the Slow Cooker
- Place the seasoned chicken in the crockpot in a single layer if possible. Pour the honey-mustard sauce evenly over the chicken.
Slow Cook
- Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours, depending on the size and thickness of the chicken pieces.Cook until the chicken reaches a safe internal temperature of 165°F (74°C).
Thicken the Sauce
- For a thicker sauce, carefully remove the cooked chicken and transfer the liquid to a small saucepan. Mix the cornstarch with cold water to make a smooth slurry.Whisk the slurry into the sauce and simmer gently until thickened.
Return the Chicken
- Place the chicken back into the thickened sauce and spoon the sauce generously over the top.
Garnish
- Sprinkle with freshly chopped parsley and, if desired, a little freshly cracked black pepper.
Serve
- Serve hot over mashed potatoes, rice, quinoa, roasted vegetables, or steamed green beans.
Notes
- Chicken breasts or thighs: Both work well, although thighs generally remain more tender during slow cooking.
- Dijon mustard: Dijon provides a sharper, more sophisticated flavor than yellow mustard alone.
- Honey: Adjust the honey slightly if you prefer a sweeter or less sweet sauce.
- Sauce consistency: The sauce will naturally be thinner after slow cooking and can be thickened at the end.
- Avoid overcooking: Chicken breasts can become dry if cooked significantly longer than necessary.
- Check temperature: Use an instant-read thermometer to verify that the thickest part reaches 165°F (74°C).
- Extra tang: Add another teaspoon of Dijon mustard or a splash of apple cider vinegar if you prefer a sharper flavor.
- Leftovers: Store leftovers in an airtight container in the refrigerator and reheat gently.