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Slow Cooker Honey Mustard Chicken - Simple, Comforting, and Full of Flavor

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken thighs (or use breasts; see notes in Variations)
  • 1/2 cup honey (mild, not strongly floral)
  • 1/3 cup Dijon mustard
  • 2 tablespoons whole-grain mustard (adds texture and extra tang)
  • 2 tablespoons low-sodium soy sauce (or coconut aminos)
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • 4 cloves garlic, minced
  • 1 small yellow onion, thinly sliced
  • 1/2 teaspoon smoked paprika (optional but delicious)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges, for serving (optional, brightens the sauce)

Method
 

  1. Prep the slow cooker: Lightly grease the insert or use a liner. Scatter the sliced onion across the bottom to create a flavorful base.
  2. Make the sauce: In a bowl, whisk honey, Dijon mustard, whole-grain mustard, soy sauce, apple cider vinegar, garlic, smoked paprika, thyme, salt, and pepper until smooth and glossy.
  3. Add the chicken: Place chicken thighs on top of the onions. Pour the sauce evenly over the chicken, turning pieces to coat.
  4. Cook low and slow: Cover and cook on Low for 4–5 hours, or on High for 2.5–3 hours, until the chicken is tender and reaches 165°F internally.
  5. Shred or slice: Transfer chicken to a plate. Shred with two forks or slice into thick pieces, then return to the sauce.
  6. Thicken (optional): If you prefer a thicker sauce, whisk cornstarch with water, stir into the slow cooker, and cook on High for 10–15 minutes until slightly glossy. Return the chicken and stir to coat.
  7. Taste and finish: Adjust salt or vinegar as needed. A quick squeeze of lemon can brighten the flavors.
  8. Serve: Spoon over rice, mashed potatoes, quinoa, or cauliflower rice. Garnish with chopped parsley.