Description
This Slow Cooker Honey Mustard Chicken recipe offers tender, flavorful chicken breasts cooked to perfection in a sweet and tangy honey mustard sauce. With minimal prep and slow cooking, it’s an effortless and delicious meal perfect for busy days.
Ingredients
Scale
Chicken:
- 4 boneless skinless chicken breasts
Sauce:
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/4 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Thickening Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish (optional):
- Fresh parsley, chopped
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the honey, Dijon mustard, whole grain mustard, chicken broth, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper until well combined.
- Arrange the Chicken: Place the chicken breasts evenly in the bottom of the slow cooker, making sure they lay flat for even cooking.
- Add the Sauce: Pour the prepared honey mustard sauce over the chicken breasts, coating each piece thoroughly.
- Cook: Cover the slow cooker with its lid and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is fully cooked and tender.
- Thicken the Sauce: About 30 minutes before the end of cooking, mix the cornstarch with water in a small bowl to create a slurry. Stir this into the sauce in the slow cooker to thicken it as it finishes cooking.
- Serve: Once the chicken is cooked through and the sauce has thickened, serve the chicken hot, spooning the honey mustard sauce over the top. Garnish with chopped fresh parsley if desired.
Notes
- For best results, use chicken breasts of similar size to ensure even cooking.
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
- The sauce can be made a day ahead and refrigerated to deepen the flavors.
- Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days.
