Pin My friend Sarah dropped by last winter with a jar of local honey and a container of grainy mustard from her trip to the farmers market. We ended up throwing everything into my slow cooker while her kids played in the living room, and three hours later my entire apartment smelled like something you would order at a restaurant but better because it made your house feel warm and lived in.
I made this for a Tuesday dinner with my brother who claims he hates mustard, and he went back for thirds. Later he texted me asking if there was some trick ingredient, but really it is just the patience of letting things meld together in the slow cooker until the flavors decide to get along.
Ingredients
- 4 boneless skinless chicken breasts: These stay juicy because the sauce protects them from drying out, but avoid the super thick ones or they will take forever to cook through
- ½ cup Dijon mustard: The smooth base that makes everything else come together, and the sharpness balances the honey perfectly
- ⅓ cup honey: Use local honey if you can find it, the flavor really comes through in the final sauce
- 2 tablespoons whole grain mustard: Those little mustard seeds are what give the sauce texture and make it feel homemade
- 1 tablespoon apple cider vinegar: Just enough brightness to cut through the richness so the sauce does not feel heavy
- 1 teaspoon Worcestershire sauce:The secret ingredient that adds depth without tasting like anything you can name
- 2 cloves garlic minced:Fresh garlic matters here, the jarred stuff never mellows the same way in long cooking
- ½ teaspoon onion powder:Builds a savory base note without adding any texture
- ¼ teaspoon paprika:Mostly for that golden color but adds a subtle warmth
- ¼ teaspoon salt and ¼ teaspoon black pepper:The sauce will reduce a bit so go easy on seasoning upfront
- ¼ cup low sodium chicken broth:Keeps the sauce pourable, and low sodium lets you control the salt level
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water:The magic that transforms thin cooking liquid into something you actually want to spoon over everything
Instructions
- Prep the chicken:
- Trim any fat and pat the chicken dry with paper towels so the sauce can cling to every surface instead of sliding right off
- Whisk the sauce base:
- Combine Dijon mustard, honey, whole grain mustard, vinegar, and Worcestershire sauce in a medium bowl until the honey dissolves completely and everything looks smooth and glossy
- Add the aromatics:
- Stir in the garlic, onion powder, paprika, salt, and pepper, then pour in the chicken broth and give it another whisk until everything is one uniform mixture
- Layer it up:
- Arrange the chicken in the slow cooker in a single layer, then pour that beautiful honey mustard mixture all over the top, using a spoon to make sure every piece gets covered
- Let it work:
- Cover and cook on low for 4 hours or on high for 2 to 2½ hours, until the chicken is tender and cooked through but still moist
- Thicken the magic:
- Pull the chicken out and cover it loosely with foil, then stir that cornstarch slurry into the sauce and turn the heat to high for 10 to 15 minutes until it coats the back of a spoon
- Bring it home:
- Nestle the chicken back into the sauce and let everything warm through for a couple minutes before serving, spooning that thickened sauce over the top
Pin This has become my answer to those nights when everyone is hungry but nobody wants to cook, and somehow it turns dinner into something that feels like a treat instead of just getting food on the table.
Making It Your Own
Once you have the basic method down, this sauce is incredibly forgiving. I have added fresh thyme from my windowsill garden, and a friend swears by a splash of white wine in place of some of the broth. The recipe works because of how the elements balance, not because there is only one way to do it.
Side Dish Magic
Mashed potatoes are the obvious choice here because they soak up that sauce like it is their job, but roasted sweet potatoes or even just good bread for sopping up the extra liquid work beautifully. I have served it over rice when I needed to stretch the meal, and the sauce thickened just enough to cling to every grain.
Leftover Strategy
The chicken shreds beautifully the next day for sandwiches or wraps, and the sauce keeps well in the refrigerator for a quick protein addition to salads. I have even frozen the leftover sauce in ice cube trays to add instant flavor to future weeknight meals.
- Thin leftover sauce with a splash of broth or water before reheating since cornstarch thickens further as it cools
- The flavors actually get better after a day or two in the refrigerator
- If you only have a few pieces of chicken left, chop it up and stir it into the sauce for a quick protein topper for baked potatoes
Pin There is something deeply satisfying about a recipe that asks so little of you but delivers so much comfort in return. This honey mustard chicken has become one of those meals I make when I want dinner to feel special without spending my whole evening in the kitchen.
Recipe FAQ
- → What's the best way to thicken the sauce?
To achieve a luscious, thick sauce, create a smooth slurry by whisking cornstarch with cold water. Stir this mixture into the simmering sauce in the slow cooker during the last 10-15 minutes of cooking. Continue to stir occasionally until it reaches your desired consistency.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are an excellent substitute. They tend to stay even more moist. Cook them for approximately 3½–4 hours on the low setting in your slow cooker.
- → How can I adjust the flavor or add a spicy kick?
For added depth, consider stirring in 1 teaspoon of finely chopped fresh thyme or rosemary into the sauce before cooking. If you enjoy a bit of heat, ¼ teaspoon of cayenne pepper or red pepper flakes can be added to the sauce mixture.
- → What are the best side dishes to serve with this?
This dish pairs wonderfully with a variety of sides. Mashed potatoes or fluffy white rice are classic choices that soak up the delicious sauce. Roasted vegetables like broccoli or asparagus also complement the rich flavors beautifully.
- → Can I prepare this dish in advance?
Yes, you can certainly prepare this dish ahead of time. Cooked chicken can be stored in an airtight container with its sauce in the refrigerator for up to 3-4 days. Gently reheat on the stovetop or in the slow cooker on a low setting until warmed through.