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–+ servings

Slow Cooker Mustard Chicken

An easy, hands-off slow cooker dish featuring tender chicken breasts coated in a sweet and tangy mustard sauce, perfect for busy weeknights.
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 4 pieces chicken breasts (boneless, skinless)
  • 1/4 cup mustard (Dijon or yellow) Dijon gives a tangier, smoother sauce; whole-grain adds texture.
  • 1/4 cup honey For a lower-sugar version, cut the honey to 2 tablespoons.
  • 1/4 cup soy sauce Use low-sodium to control salt.
  • 2 cloves garlic, minced Or use 1/2 teaspoon garlic powder.
  • to taste Salt and pepper
  • optional fresh herbs (parsley, thyme) For garnish

Instructions

Preparation

  • Whisk together the mustard, honey, soy sauce, minced garlic, and a pinch of salt and pepper in a small bowl until smooth.
  • Taste and adjust — a splash more honey will sweeten, extra mustard will brighten.
  • Place the chicken breasts in a single layer in the slow cooker. If they overlap, they’ll still cook but may take slightly longer.
  • Pour the mustard mixture over the chicken, turning each breast so it’s well coated.

Cooking

  • Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until an instant-read thermometer reads 165°F (74°C) at the thickest part.
  • Let rest for 5 minutes before serving.
  • Optional: Remove the chicken, skim off excess fat, and simmer the cooking liquid on the stovetop to reduce and thicken, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and boil for a minute.

Serving Suggestions

  • Serve sliced or lightly shredded over steamed white or brown rice to soak up the sauce.
  • Pair with roasted or steamed vegetables like green beans or broccoli.
  • For a lighter meal, serve on a bed of mixed greens with leftover sauce drizzled as a warm dressing.

Notes

Store cooled leftovers in an airtight container for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Always cool the slow cooker contents to room temperature within two hours and refrigerate promptly.