Slow Cooker Honey Mustard Chicken
Servings: 6 servings
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
Storage: Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days. Reheat it in the microwave or in a saucepan over low heat, adding a splash of chicken broth if the sauce becomes too thick.
Freezer: Freeze the shredded chicken and honey mustard sauce in a freezer-safe container for 3 to 4 months. Thaw it overnight in the refrigerator, then reheat slowly until the chicken reaches 165°F (74°C).
