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Honey Mustard Chicken

There’s something comforting about a warm, glossy sauce clinging to tender chicken—like a favorite childhood takeout made right at home. This honey mustard chicken is slow-cooked until the meat practically falls apart, marrying sweet honey and tangy Dijon for a perfectly balanced, cozy weeknight meal. If you ever crave a crispier finish, try this crispy hot honey chicken for a different texture and a little extra kick.

Why make this recipe
If you’re tired of dry, flavorless weeknight chicken and want something effortless and impressive, this slow-cooker honey mustard chicken is the answer: pop ingredients in the pot in the morning, come home to a savory-sweet dinner, and enjoy minimal hands-on time. It’s ideal for busy households, potlucks, or nights when you want comfort food without babysitting the stove. Plus, the sauce doubles as a great drizzle or sandwich spread, turning leftovers into an entirely new meal.

Step-by-Step Guide to Making Honey Mustard Chicken

Ingredients

4 chicken thighs or breasts
1/2 cup honey
1/4 cup Dijon mustard
1/4 cup chicken broth
2 tablespoons soy sauce
Salt and pepper to taste
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon olive oil

Before you start: choose thighs for more forgiving, juicier results; breasts work fine if you’re careful not to overcook. If skin-on pieces are used and you prefer a crisp finish, you can finish under the broiler after slow-cooking; instructions for that are included below.

Directions (expanded)

Prepare the sauce: In a medium bowl, whisk together the honey, Dijon mustard, chicken broth, soy sauce, garlic powder, onion powder, and a generous pinch of salt and pepper. Taste the mixture and adjust—add a pinch more salt or a squeeze of extra mustard if you like it tangier.
Coat the chicken: Place the chicken in the slow cooker in a single layer or a slightly overlapped pile. Pour the honey-mustard sauce evenly over the top, turning pieces to ensure they’re well coated.
Add oil: Drizzle the tablespoon of olive oil over the chicken (this helps the sauce glide and adds a touch of richness).
Slow-cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and is tender. Thighs will be especially tender and may shred easily; breasts will be done and sliceable but can dry if cooked too long—use the lower range for breasts.
Optional finish for crisp skin or glaze: If you used skin-on pieces and want crisp skin, carefully transfer the chicken to a rimmed baking sheet, spoon some sauce over the top, and broil for 2–4 minutes until the skin crisps and caramelizes—watch closely to avoid burning. Alternatively, you can sear the cooked pieces in a hot skillet with a teaspoon of oil for 1–2 minutes per side for color.
Serve: Arrange the chicken on plates and spoon extra sauce from the slow cooker over the top as a drizzle. Garnish with chopped parsley, sliced green onions, or a lemon wedge if desired.

Notes on timing and texture

Slow cooker low-and-slow gives the most tender results (especially with thighs).
If using chicken breasts and you want to avoid shredding, check doneness at 3 hours on HIGH or 5–6 hours on LOW.
The sauce will thin during cooking; if you want it thicker at serving time, transfer sauce to a small saucepan and simmer until reduced, or whisk a teaspoon of cornstarch with a tablespoon of water and stir in while simmering until thickened.

Finishing and presentation tips

For a glossy finish, spoon a little warmed sauce over the chicken right before serving and sprinkle with fresh herbs.
Serve over steamed rice, creamy mashed potatoes, or buttered noodles to catch the sauce. Vegetables like roasted Brussels sprouts, green beans, or a crisp slaw are excellent contrasts.

Best Way to Store Honey Mustard Chicken

Refrigerate in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freeze in a freezer-safe container at 0°F (-18°C) for up to 3 months for best quality.
Cool to room temperature within two hours before refrigerating or freezing to keep food-safe and maintain texture.
Reheat to an internal temperature of 165°F (74°C) before serving; reheat gently in a covered skillet over medium-low heat or in a 325°F (160°C) oven to avoid drying out.

Serving Ideas for Honey Mustard Chicken

Classic comfort plate: spoon chicken and sauce over a mound of mashed potatoes and add steamed green beans or roasted carrots. The sweet-savory sauce is excellent with creamy starches.
Rice bowls: place shredded chicken over jasmine or brown rice, add quick-pickled cucumbers, shredded cabbage, and a sprinkle of sesame seeds for texture.
Sandwiches and wraps: pile warm chicken into a toasted bun or wrap with lettuce, tomato, and extra sauce for an elevated sandwich. Leftover chilled chicken is also terrific in slaws and sandwiches.
Salads: add sliced warm chicken to a bed of mixed greens, apple slices, toasted almonds, and a light vinaigrette—use the honey mustard sauce as a drizzle for a cohesive flavor.
Potluck-friendly: keep the sauce warm in a small slow cooker or insulated dish and allow guests to serve themselves so the chicken stays juicy and saucy.
Kid-friendly plate: serve the chicken with roasted potato wedges and steamed broccoli; cut the chicken into strips for easy dipping.

Tips to make Honey Mustard Chicken (Q&A style)
Q: How do I keep the chicken moist?
A: Use thighs if possible (they tolerate longer cooking better) and avoid overcooking breasts—check early. Cook on LOW for longer, which helps retain moisture.

Q: How can I thicken the sauce if it’s too thin after slow cooking?
A: Remove a cup of the sauce, whisk in 1 tsp cornstarch and a tablespoon of cold water, then simmer on the stovetop until thickened. Alternatively, reduce the sauce over medium heat until it reaches your desired consistency.

Q: Can I make this without soy sauce?
A: Yes—substitute 2 tbsp of low-sodium tamari for a gluten-free option, or replace with a splash of Worcestershire sauce if avoiding soy entirely.

Q: Can I use fresh garlic instead of garlic powder?
A: Yes, use 1–2 cloves minced fresh garlic in the sauce. Fresh garlic will be more pronounced; adjust to taste.

Variations

Baked or grilled version (bullet): For a quicker method with more texture, brush the honey-mustard sauce onto chicken pieces and bake at 425°F (220°C) for 20–30 minutes (depending on thickness), or grill over medium-high heat 6–8 minutes per side, basting frequently until cooked through and slightly charred at the edges. This intensifies caramelization and creates a firmer exterior.
Creamy take (paragraph): If you prefer a richer, velvety sauce, after slow-cooking, stir in 1/3 to 1/2 cup of heavy cream or sour cream into the warmed sauce and heat gently until combined—this creates a luscious, tangy gravy perfect for pouring over mashed potatoes or buttered pasta. For a lighter creamy option, use Greek yogurt stirred in off the heat so it doesn’t break.

FAQs
Q: How long will the sauce keep?
A: The sauce kept separately in the refrigerator will stay good for 3–4 days. If frozen, the texture may change slightly but it’s still usable for up to 2–3 months.

Q: Can I double the recipe?
A: Yes—double or triple the ingredients and use a larger slow cooker. Cooking time is mostly the same, though larger volumes can retain heat longer; check for doneness around the shorter end of the recommended time.

Q: What’s the best cut of chicken for this recipe?
A: Thighs (bone-in or boneless) are best for slow-cooking because they stay moist and become tender; boneless breasts work but require a bit more attention to avoid dryness.

Is this healthy?
Honey mustard chicken strikes a good balance—lean protein with a flavorful sauce. To lighten it, use less honey (start with 1/3 cup), opt for low-sodium broth and soy sauce, and serve it over whole grains and lots of vegetables. For a more indulgent meal, finish with cream or serve over buttery mashed potatoes.

Make-ahead and meal prep

Assemble in the slow cooker insert the night before: combine sauce and chicken, cover, and refrigerate. In the morning, place insert in the cooker and set on LOW—this saves time on busy days.
Prepare a double batch and freeze half for future dinners. Thaw overnight in the refrigerator and reheat either in a slow cooker on LOW until heated or in a covered baking dish in a 325°F oven until warmed through.
Shred the cooled chicken and use it as a filling for sandwiches, tacos, or burrito bowls during the week.

Troubleshooting common issues

Sauce too sweet: Stir in an extra tablespoon of Dijon or a splash of apple cider vinegar to brighten and balance.
Sauce too thin: Reduce on stovetop or add a cornstarch slurry as described above.
Chicken dry: Likely overcooked; next time use thighs, cook on LOW, or reduce cooking time. For immediate salvage, shred chicken and mix with extra sauce—serve over moist grains or in a sandwich.

Pairings and what to serve with it

Vegetables: roasted root veggies, sautéed green beans, or a citrusy arugula salad.
Starches: creamy mashed potatoes, buttered egg noodles, garlic rice, or a wild rice pilaf.
Wine: a lightly oaked Chardonnay or a fruity Pinot Noir complements the honey and mustard nicely. For non-alcoholic pairings, sparkling water with lemon or a lightly sweet iced tea works well.

Final presentation ideas

Serve family-style in the slow cooker on the table with a ladle for the sauce and bowls of sides so everyone can customize portions.
For a dinner party, plate individual servings with a spoon of sauce artistically drizzled and a small herb sprig for color.
For kids, slice the chicken into strips and serve with a side of apple slices and roasted potatoes for a balanced plate.

Extra notes on seasoning balance

Honey is the dominant sweetener—if you prefer subtler sweetness, reduce to 1/3 cup and adjust to taste.
Dijon adds tang and body; if you only have yellow mustard, increase to 1/3 cup and add a teaspoon of white wine vinegar for depth.
Soy sauce provides umami; if you’re avoiding soy, experiment with Worcestershire, but taste carefully as it can be stronger.

FAQs (varied formats)

Q: Can I make this on the stovetop?
A: Yes—simmer the sauce in a skillet, add seasoned chicken, cover, and cook on low for 20–30 minutes, turning once, until the chicken reaches 165°F.
Q: Is this recipe kid-friendly?
A: Absolutely—its sweet-and-tangy flavor tends to be a hit with kids. Reduce mustard slightly for very sensitive palates.
How can I add heat?
Add 1/4–1/2 teaspoon crushed red pepper flakes to the sauce or finish with a drizzle of sriracha for a spicy-sweet kick.
What if I don’t have chicken broth?
Use water with a splash of white wine or a pinch of bouillon—both will work in a pinch.

Conclusion
For a stovetop creamy variation that’s rich and velvety, see Creamy Honey Mustard Chicken • Salt & Lavender, which offers a different texture and finishing technique. If you’re curious about baked or grilled versions with more caramelization and crispiness, check out Honey Mustard Chicken (baked or grilled!) | Ambitious Kitchen for alternative methods and ideas.