This slow cooker honey mustard chicken is an easy weeknight dinner made with tender shredded chicken and a sweet, tangy honey mustard sauce. It takes about 10 minutes to put together, then the slow cooker handles the rest.
Dijon mustard gives the sauce a sharp, savory flavor, while honey adds just enough sweetness to balance it. Serve this honey mustard chicken over rice, mashed potatoes, or roasted vegetables, or on hamburger buns for a simple meal the whole family can enjoy.
If you like this Crockpot honey mustard chicken, try my Slow Cooker Chicken Spaghetti or Zesty Italian BBQ Chicken for another easy, hands-off dinner. My 4-Ingredient Crockpot Chicken and Mississippi Pot Roast are also simple options when you need a low-effort recipe with a short ingredient list.
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Shortcut Notes
- Quick prep: The chicken and sauce take about 10 minutes to assemble before cooking.
- Simple ingredients: This honey mustard chicken recipe uses basic seasonings and pantry staples.
- Hands-off cooking: The chicken cooks in the slow cooker until tender, leaving only a few minutes of work before serving.
Ingredient Breakdown
- Chicken: Boneless, skinless chicken breast.
- Seasoning: Garlic powder, onion powder, salt, and black pepper.
- Dijon mustard: Gives the honey mustard sauce its tangy flavor and smooth texture.
- Honey: Sweetens the sauce and balances the sharp Dijon mustard.
- Chicken broth: Thins the sauce and adds savory flavor while the chicken cooks.
- Cornstarch + cold water: Thickens the sauce after the chicken has finished cooking.
See the recipe card for quantities.
How to Make Slow Cooker Honey Mustard Chicken
Season the chicken: Lightly spray the slow cooker with cooking spray. Add the chicken breasts and sprinkle evenly with garlic powder, onion powder, salt, and black pepper.
Add the sauce: In a small bowl, whisk together the dijon mustard, honey, and chicken broth until smooth. Pour the sauce evenly over the top of the chicken.
Cook: Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours, until the chicken reaches 165°F (74°C) (though a slightly higher internal temperature can make shredding easier). Remove the whole breasts and set aside.
Thicken the sauce: In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth, then stir the slurry into the sauce. Cover and cook on LOW for 10–15 minutes, until slightly thickened.
Shred the chicken: While the sauce thickens, shred the chicken with two forks, then return it to the slow cooker and toss to coat. Taste and adjust seasoning if needed.
Substitutions
- Chicken breasts: Use boneless, skinless chicken thighs for a richer flavor and slightly more tender texture.
- Dijon mustard: Spicy brown mustard works well for a stronger flavor. Yellow mustard can be used, but the sauce will taste milder and slightly sweeter.
- Chicken broth: Substitute vegetable broth or water with a small pinch of extra salt.
- Cornstarch: Use arrowroot starch as an alternative thickener.
Behind the Recipe
I like slow cooker chicken recipes that give me several serving options without adding extra work. I can serve this chicken over mashed potatoes for dinner, then use the leftovers for honey mustard chicken sandwiches the following day. I like mine on a brioche hamburger bun with pickles, shredded lettuce, and bacon.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes. Boneless, skinless chicken thighs work well in this slow cooker honey mustard chicken recipe and tend to stay moist during longer cook times.
You can use yellow mustard, but the flavor will be milder and less tangy than Dijon mustard. Taste the sauce before serving and add a little more mustard if needed.
📖 Recipe
Slow Cooker Honey Mustard Chicken
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup dijon mustard
- ⅓ cup honey
- ¼ cup chicken broth
- 2 tablespoons cornstarch
Instructions
- Season the chicken: Lightly spray the slow cooker with cooking spray. Add the chicken breasts and sprinkle evenly with garlic powder, onion powder, salt, and black pepper.
- Add the sauce: In a small bowl, whisk together the dijon mustard, honey, and chicken broth until smooth. Pour the sauce evenly over the top of the chicken.
- Cook: Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours, until the chicken reaches 165°F (74°C) (though a slightly higher internal temperature can make shredding easier). Remove the whole breasts and set aside.
- Thicken the sauce: In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth, then stir the slurry into the sauce. Cover and cook on LOW for 10–15 minutes, until slightly thickened.
- Shred the chicken: While the sauce thickens, shred the chicken with two forks, then return it to the slow cooker and toss to coat. Taste and adjust seasoning if needed.
Notes
Nutrition
Food safety
- Keep raw chicken refrigerated until you are ready to place it in the slow cooker.
- Wash your hands, utensils, and work surfaces after handling raw chicken.
- Cook the chicken until the thickest portion reaches 165°F (74°C).
- Refrigerate leftover chicken within two hours of serving.
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Kelsey Smith says
I hope ya'll love my recipe. If you give it a try, please leave a rating.