Slow cooker honey mustard chicken is a quick to prepare meal that requires very few ingredients.
🛒 What You Need
Chicken
When making most chicken-based slow cooker meals, I find boneless and skinless chicken thighs are the best to use.
Chicken breasts do work, too, and I have used them here, but they require less cooking time and don’t come out as tender as thighs.
Honey
Runny honey is the easiest to use – I normally add 4 tbsp honey to the slow cooker – because we like our honey mustard chicken sweet – but you can reduce this to 2 or 3 tablespoons if you prefer a less sweet version.
Mustard
Dijon mustard is best for this recipe. I have used English mustard before, and the Dijon definitely added more flavour to this dish. 2 tbsp should be enough – add a little more if you prefer a more mustardy kick.
Spring Onions
Sliced up and thrown in – I prefer spring onions with this recipe, but you can use normal yellow onions.
Garlic
I used 2 cloves of garlic, crushed.
Stock
Either vegetable or chicken stock. I add 150ml of stock to this slow cooker recipe – remember the chicken will release a lot of juices during the cooking time.
Cornflour
The sauce at the end of the cooking time will likely not be thick enough – you can leave the lid off for the last half an hour of the cooking time, but adding in some cornflour will help thicken it up some more. Alternatively, you can stir in some cream to thicken it up.
Peas/Broccoli
Optionally, add some peas for the last 15 to 30 minutes of cooking time (when you leave the lid off).
👩🍳 Making It
You can optionally sear the chicken first – I don’t tend to with slow cooker recipes (unless it’s sausages!) – but you can if you have a slow cooker sear model.
Make up the stock in a jug and stir in the honey, mustard and any seasoning (salt, pepper, garlic powder, etc, according to taste).
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Place the chicken and spring onions in the slow cooker.
Pour the stock mixture over the top.
Half an hour before the end, lift the lid off to let the sauce thicken.
You can add in some peas or broccoli at this point, too, if you wish.
🍽 What To Serve With Honey Mustard Chicken
You could have it with rice, noodles, mashed potato – or, if you like, add some new potatoes in at the beginning of the cooking time and have an all in one meal ready for you!
Can I Freeze Honey Mustard Chicken?
Yes, you can freeze it, but I would leave the cream out (if using) and stir that in when you reheat it. Leave it to completely cool down before storing in a freezer suitable container.
🧾 More Slow Cooker Chicken Recipes
Are you looking for more slow cooker chicken recipes? Check out some of these for inspiration:
📚 My Slow Cooker Recipe Books
I have a digital slow cooker recipe book and a paperback version available on Amazon.
100 easy to make, tried and tested UK recipes.
From hearty soups and stews, to comforting casseroles and desserts - there's something for everyone.
Slow Cooker Recipe Book: 100 Slow Cooker Recipes
100 easy to make, tried and tested UK recipes including;
- Chilli Peanut Coconut Chicken
- Beef & Sweet Potato Stew
- Chocolate Lava Cake - and many more!
👉 Recipe Card (+ Print)
Slow Cooker Honey Mustard Chicken
Ingredients
- 8 boneless chicken thighs
- 2-4 tbsp honey
- 2 tbsp Dijon mustard
- 4 spring onions sliced
- 2 cloves garlic crushed
- 150 ml chicken stock
Instructions
- Optionally sear the chicken before adding it to the slow cooker.
- In a jug make up the stock with hot water. Add in the honey, mustard, garlic and spring onions. Also add in any seasoning you might want to (according to taste).
- Pour the stock mixture over the chicken in the slow cooker.
- If you are adding new potatoes, add them in now too.
- Set off on low for 6 hours, or high for 4 hours.
- In the last 30 minutes, lift the lid off to allow the sauce to thicken up. If you are adding peas or broccoli you can add them now.
- If the sauce is too runny for you make up a little cornflour slurry according to the packet instructions, or alternatively stir in a little cream.
- Serving suggestions: with rice, noodles or mashed potatoes.
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Janet Speirs
Sunday 28th of February 2021
Hi Liana, me again!
Getting organised to do the recipe tomorrow but to be honest don't want the chicken to be shredded. Is this also going to affect the time?
Many thanks Janet x
Liana Green
Tuesday 2nd of March 2021
Hi Janet- sorry, I forgot to answer this one! No, you don't need to shred it - just cook it as per the recipe and serve the chicken whole. I hope you enjoyed it!
Janet Speirs
Friday 19th of February 2021
Since I've got loads of chicken breasts in my freezer and you say they cook faster, what would the cooking time be for them please?
Ta much x
Liana Green
Sunday 21st of February 2021
Hi Janet - I would say low for 4 hours or high for 2-3 hours - check they are cooked through, but this should be more than enough time for breasts without them drying out. Let me know how you get on!