Here’s my go-to slow cooker honey mustard chicken recipe, made with tender chicken breasts, a smooth honey mustard sauce, and just the right blend of seasonings that come together while it cooks.
This chicken dish has become my family’s favorite weeknight dinner solution. I often prep it in the morning before work, and by dinner time, we have a warm, comforting meal waiting for us. Plus, the leftovers make fantastic sandwiches for lunch the next day!
Why You’ll Love This Honey Mustard Chicken
- Effortless cooking method – Your slow cooker does all the heavy lifting – just add the ingredients and let it work its magic while you focus on other things.
- Rich, creamy sauce – The combination of honey, two types of mustard, and a touch of cream creates a sauce that’s perfectly balanced between sweet and tangy.
- Tender, juicy chicken – Using chicken thighs means you’ll get incredibly moist, fall-apart tender meat every time – it’s nearly impossible to overcook in the slow cooker.
- Make-ahead friendly – This recipe is perfect for busy weekdays since you can prep it in the morning and come home to a ready-to-serve dinner.
What Kind of Chicken Should I Use?
For this slow cooker recipe, chicken thighs are definitely the way to go. While you could substitute chicken breasts, thighs are naturally more flavorful and stay juicier during the long cooking process thanks to their higher fat content. Boneless thighs work great here, but bone-in thighs are fine too – they’ll just need a bit more cooking time. As the recipe suggests, you’ll want to remove the skin since it won’t get crispy in the slow cooker and could make the sauce too greasy. Look for thighs that are similar in size so they cook evenly, and trim off any excess fat before cooking.
Options for Substitutions
This honey mustard chicken recipe is pretty adaptable – here are some handy swaps you can try:
- Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breasts if you prefer. Just check them a bit earlier as they cook faster and can dry out more easily.
- Bacon: Regular bacon works fine if you can’t find striped bacon. Turkey bacon is also an option for a lighter version, or you can skip it altogether – though you’ll lose some of that smoky flavor.
- Cornflour: All-purpose flour works just as well for thickening. Use the same amount, but mix it with cold water first to avoid lumps.
- Mustards: If you’re missing one type of mustard, just double up on the other. Yellow mustard can work in place of Dijon, though the flavor will be slightly different.
- Honey: Maple syrup or agave nectar can replace honey, using the same amount. The taste will be slightly different but still good!
- Cooking cream: Half-and-half or full-fat milk can work instead of cooking cream. For a dairy-free version, try coconut cream, just note it might add a slight coconut flavor.
- Peas: Feel free to swap peas with other quick-cooking veggies like corn or small broccoli florets. Or leave them out if you’re not a fan!
Watch Out for These Mistakes While Cooking
The biggest challenge with slow cooker chicken is adding ingredients at the wrong time – while it’s tempting to throw everything in at once, adding the cream and peas too early will cause them to separate and become mushy. Instead, stir these in during the last 15-20 minutes of cooking for the best texture and flavor. Another common mistake is lifting the lid too often during cooking, which releases essential heat and moisture, adding up to 30 minutes to your cooking time with each peek. To ensure your sauce doesn’t become too thin, don’t skip coating the chicken pieces in cornflour before adding them to the slow cooker – this simple step helps create a perfectly thick, silky sauce. For the most flavorful results, take a few extra minutes to brown the chicken and bacon before adding them to the slow cooker, as this develops a deeper, richer taste in the final dish.
What to Serve With Honey Mustard Chicken?
This saucy slow cooker chicken calls for sides that can soak up all that tasty honey mustard goodness! Rice is my go-to choice – whether it’s plain white rice, brown rice, or even wild rice, it’s perfect for catching every drop of sauce. For some green on your plate, steamed broccoli or roasted Brussels sprouts work really well with the sweet and tangy flavors of the chicken. If you’re in the mood for something more filling, mashed potatoes or egg noodles make excellent companions to this dish, and they’re both great at soaking up the creamy sauce too.
Storage Instructions
Keep Fresh: This honey mustard chicken stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as they continue to meld together. It’s perfect for making ahead for busy weeknight dinners!
Freeze: You can freeze this dish for up to 3 months in a freezer-safe container. Just keep in mind that the cream-based sauce might separate a bit when thawed, but don’t worry – it’s still safe to eat and will taste just as good.
Reheat: To warm up your chicken, heat it gently in the microwave or on the stovetop over medium-low heat. If you’re reheating from frozen, thaw it overnight in the fridge first. Add a splash of chicken broth or cream if the sauce needs thinning out. Give it a good stir to bring the sauce back together.
| Preparation Time | 15-20 minutes |
| Cooking Time | 120-240 minutes |
| Total Time | 135-260 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1250
- Protein: 80-90 g
- Fat: 60-75 g
- Carbohydrates: 80-90 g
Ingredients
- 1 tablespoon olive oil (approx. 18g)
- 1/2 teaspoon sweet paprika (approx. 2.5g)
- 8 chicken thighs, skin removed
- 2 striped bacon pieces, roughly chopped
- 1 1/2 tablespoons cornflour (approx. 20g)
- 2 teaspoons dry mustard powder
- 2/3 cup chicken liquid stock (160ml)
- 3 tablespoons whole grain mustard (approx. 47g)
- 1 1/2 tablespoons dijon mustard (approx. 23g)
- 1/4 cup pure honey (approx. 57g)
- 1/2 cup frozen peas, thawed (80g)
- 3 tablespoons cooking cream (approx. 40ml)
- 3 tablespoons chopped fresh flat-leaf parsley (approx. 40ml)
Step 1: Marinate the Chicken
In a large bowl, combine the oil and paprika.
Add the chicken pieces into the bowl and toss them well to ensure they are evenly coated with the mixture.
Step 2: Cook the Chicken and Bacon
Heat a large non-stick frying pan over medium-high heat.
Add the marinated chicken and cook, turning occasionally, for about 5 minutes or until the pieces are browned.
Transfer the chicken to a plate once done.
In the same pan, add the bacon and cook, stirring frequently, for about 5 minutes or until it becomes golden and crisp.
Transfer the bacon to the same plate as the chicken.
Step 3: Prepare the Sauce in the Slow Cooker
Place cornflour and mustard powder in the slow cooker.
Gradually whisk in the stock, both types of mustard, and honey until you have a smooth mixture.
Make sure there are no lumps in the sauce.
Step 4: Slow Cook the Chicken and Bacon
Add the cooked chicken and bacon into the slow cooker with the sauce.
Gently stir to combine all the ingredients.
Set the slow cooker to low heat and cook for 4 hours, or if you’re short on time, set it to high heat for 2 hours.
In the last 10 minutes of cooking, stir in the peas and cream to finish the dish.
Step 5: Serve and Garnish
Once the cooking time is complete, serve the chicken hot, sprinkled with fresh parsley for garnish.
Enjoy your flavorful and creamy chicken dish!
