Save There was a week last winter when I had back to back evening commitments and no energy left to stand over the stove. I tossed chicken and a handful of pantry staples into the slow cooker before work, and by the time I got home, the kitchen smelled like a cozy bistro. That first bite of tender, glossy chicken draped in sweet tangy sauce over buttery mashed potatoes made me forget every bit of the day's chaos.
I made this for my sister when she was recovering from surgery and needed easy meals. She called me the next day asking for the recipe because her husband kept opening the fridge just to smell the leftovers. That is when I knew this unassuming dish had serious staying power.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before adding so the sauce clings better instead of sliding off, and trim any uneven bits so they cook evenly.
- Dijon mustard: This is the backbone of the sauce, providing sharp tang and a creamy base that balances the honey beautifully.
- Honey: Use a good quality honey because its sweetness shines through, I prefer wildflower or clover for a mellow floral note.
- Whole grain mustard: Those little seeds add pops of texture and a rustic, slightly spicy finish that makes the sauce feel homemade.
- Apple cider vinegar: Just a tablespoon brightens everything and keeps the sauce from feeling too heavy or cloying.
- Worcestershire sauce: It sneaks in a savory umami depth that you cannot quite name but definitely notice.
- Garlic: Fresh minced garlic melts into the sauce and perfumes the whole pot, do not skip it.
- Onion powder and paprika: These add warmth and a hint of smoke without overpowering the honey mustard star.
- Chicken broth: Low sodium broth thins the sauce just enough to coat the chicken without making it watery.
- Cornstarch and cold water: This slurry is your secret weapon for transforming the sauce into a glossy, spoonable masterpiece at the end.
Instructions
- Prep the chicken:
- Trim any excess fat and pat the breasts dry with paper towels so the sauce adheres nicely. Lay them in the slow cooker in a single layer.
- Whisk the sauce base:
- In a medium bowl, combine Dijon, honey, whole grain mustard, vinegar, and Worcestershire until smooth and glossy. The smell alone will make you hungry.
- Season and thin:
- Stir in garlic, onion powder, paprika, salt, pepper, and chicken broth. Whisk until everything is well blended and pourable.
- Coat the chicken:
- Pour the sauce evenly over the chicken, making sure each piece gets a generous coating. Use a spoon to nudge any pooling sauce over bare spots.
- Slow cook:
- Cover and cook on low for 4 hours or high for 2 to 2.5 hours until the chicken is tender and cooked through. Your kitchen will smell incredible.
- Remove and rest:
- About 15 minutes before serving, lift the chicken out gently with tongs and set aside loosely covered with foil. This keeps it warm while you thicken the sauce.
- Thicken the sauce:
- Mix cornstarch with cold water until smooth, then stir it into the slow cooker. Turn to high, cover, and cook 10 to 15 minutes, stirring once or twice until the sauce is luscious and thick.
- Finish and serve:
- Return the chicken to the pot, spoon that gorgeous sauce all over, and let it warm for 2 to 3 minutes. Serve hot with extra sauce pooled on the side.
Save One Sunday I served this at a casual dinner with friends, and someone asked if I had been secretly taking cooking classes. I laughed and told them it was just a slow cooker and ten minutes of whisking. Sometimes the simplest recipes earn the most compliments, and this one never fails to make me look like I tried way harder than I did.
Making It Your Own
I have added fresh thyme and rosemary when I am feeling herby, and a pinch of cayenne when I want a gentle kick. If you love a little heat, red pepper flakes stirred in at the start will warm things up without overwhelming the sweet tang. Chicken thighs work beautifully too, just give them the full 4 hours on low so they get fall apart tender.
Serving Suggestions
This sauce begs to be soaked up, so I serve it over fluffy white rice, creamy mashed potatoes, or even buttered egg noodles. Roasted broccoli or green beans on the side soak up any extra drippings, and a simple green salad with a tart vinaigrette balances the richness. Leftover chicken shreds perfectly for next day wraps or stuffed into a sandwich with crisp lettuce and pickles.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and the flavors deepen overnight. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce. I have also frozen portions in freezer safe bags for up to three months, then thawed them in the fridge overnight and reheated with great results.
- Store chicken and sauce together so the meat stays moist and flavorful.
- Reheat on medium power to avoid drying out the chicken.
- Add a drizzle of honey or mustard when reheating if the sauce tastes muted after freezing.
Save This recipe has saved more weeknights than I can count, and it never gets old. I hope it brings you the same relief and quiet joy it has brought me.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work beautifully and may stay even more moist during the longer cooking time. Reduce the cooking time slightly to 3½ to 4 hours on low.
- → How do I store and reheat leftovers?
Store cooled chicken and sauce in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.
- → What sides pair well with this dish?
The creamy sauce is perfect for mashed potatoes, but also complements rice, roasted potatoes, egg noodles, or crusty bread for sopping up the extra glaze.
- → Can I make this on the stovetop or in the oven?
Yes, simmer covered on low heat for 45-60 minutes or bake at 350°F covered for about 45 minutes until chicken reaches 165°F internally.
- → How can I make the sauce spicier?
Stir in ¼ teaspoon cayenne pepper, red pepper flakes, or a splash of hot sauce when adding the spices for a gentle kick that balances the honey's sweetness.
- → Is this gluten-free?
Yes, this version is naturally gluten-free when using certified gluten-free Dijon mustard and Worcestershire sauce. Always check labels to confirm.