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Slow Cooker Honey Mustard Chicken

Tender Slow Cooker Honey Mustard Chicken for Ultimate Comfort

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This Slow Cooker Honey Mustard Chicken is a comforting dish that transforms simple ingredients into a tender, juicy delight.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2-2.5 lbs Chicken Thighs or Breasts Choose thighs for more tenderness.
For the Sauce
  • 0.5 cup Honey Can substitute with maple syrup.
  • 0.25 cup Dijon Mustard Whole grain mustard can be substituted.
  • 0.25 cup Yellow Mustard Substitute with spicy mustard if desired.
  • 0.25 cup Soy Sauce Opt for low-sodium for a healthier option.
  • 2 tbsp Apple Cider Vinegar White vinegar works as an alternative.
  • 3-4 cloves Garlic, minced Substitute with 1 tsp garlic powder if fresh is unavailable.
  • 1 Onion, sliced Shallots can be used as an alternative.
  • 1 tbsp Olive Oil Any neutral oil can also be used.
  • 1 tsp Paprika Smoked paprika can enhance the flavor further.
  • 1 tsp Onion Powder Optional if using fresh onion.
  • 1 tsp Garlic Powder Optional if using fresh garlic.
  • 0.5 tsp Black Pepper Adjust to taste.
  • 1 tbsp Cornstarch To thicken the sauce; optional.
  • 2 tbsp Cold Water To mix with cornstarch for slurry.

Equipment

  • slow cooker
  • Skillet
  • Mixing Bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Start by patting the chicken thighs or breasts dry with paper towels and generously season both sides with salt and pepper.
  2. Heat 1 tablespoon of olive oil over medium-high heat in a skillet, sear the chicken for 2-3 minutes on each side until golden brown, then transfer to the slow cooker.
  3. In a mixing bowl, whisk together honey, Dijon mustard, yellow mustard, soy sauce, apple cider vinegar, minced garlic, and desired spices until smooth.
  4. Layer sliced onion at the bottom of the slow cooker, add seared chicken on top, and pour the honey mustard sauce over, ensuring it's well coated.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, checking that the internal temperature reaches at least 165°F (74°C).
  6. Remove the chicken, let it cool slightly, then shred it using two forks and mix back into the sauce in the slow cooker.
  7. For a thicker sauce, mix cornstarch with cold water to create a slurry, stir into the slow cooker, and cook on high for an additional 10-15 minutes.
  8. Serve garnished with freshly chopped parsley or green onions over rice, mashed potatoes, or roasted vegetables.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 900mgPotassium: 600mgSugar: 25gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Using thighs instead of breasts ensures extra tenderness. Searing is optional. Always check the chicken's internal temperature for safety. Avoid frozen chicken to ensure even cooking.

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