Description
Tender slow cooker chicken cooked in a creamy‑golden honey mustard sauce. Serve over brown rice for a comforting, easy weeknight meal.
Ingredients
2 boneless skinless chicken breasts
4 boneless chicken thighs
⅓ cup Dijon mustard
⅓ cup stone ground mustard
½ cup honey
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon pepper
2 tbsp potato starch (optional, for thickening)
Cooked brown rice (for serving)
Instructions
1. Spray or lightly oil the inside of the slow cooker.
2. Whisk Dijon mustard, stone ground mustard, honey, garlic, salt, and pepper in a bowl.
3. Add chicken to the slow cooker and pour sauce over to coat.
4. Cover and cook on LOW for 4–6 hours or HIGH for 2.5–3 hours.
5. (Optional) Remove chicken, mix potato starch with cold water to make a slurry, stir into sauce and thicken.
6. Shred or slice chicken and return to sauce, stirring well.
7. Serve the honey mustard chicken over cooked brown rice.
Notes
Use a meat thermometer to ensure chicken reaches 165 °F (74 °C).
If sauce is too thick, thin with a splash of water or broth.
You can substitute cornstarch or arrowroot for potato starch.
Leftovers store well — refrigerate for 3‑4 days or freeze up to 3 months.
- Prep Time: 5 mins
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: ≈309
- Sugar: 24g
- Sodium: 525mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 98mg