This slow cooker honey mustard chicken recipe is so simple to make and will be a family favourite. Brown off the chicken and then dump everything in the slow cooker, and you have the most tender, sweet and tangy, saucy chicken, perfect for serving over rice, mashed potatoes, or any vegetables you like.
Save this one because, just like my slow cooker curried sausages, it’s going to be a go-to easy weeknight dairy-free dinner, especially over the cooler months!
This recipe made me realise that I really don’t use my slow cooker enough. Usually, when I do, it’s to cook beef or pork, but chicken, when cooked in the slow cooker, is so tender and delicate. Plus, even on low, it takes much less time.
One of the most classic, family-favourite recipes has to be honey mustard chicken. There are so many variations of this recipe, but mine is made the easiest way I know how—with the help of the slow cooker.
The results are addictively good, with tender pieces of chicken that just fall apart and a creamy, dairy-free honey mustard sauce that isn’t going to overpower you but also isn’t going to taste bland.
Serve it over some rice and green vegetables, and you have a family-friendly meal that is not only simple but also very delicious.
Key Ingredients
This family-favourite honey mustard chicken recipe uses simple ingredients that you can usually expect to find in a weekly grocery shop or already in the pantry.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken thighs: For slow cooking, it’s best to use chicken thighs rather than chicken breast, as the extra fat helps ensure the chicken stays tender and moist. It also adds much more flavour to the finished dish. I recommend boneless, skinless chicken thighs for this recipe.
- Onion and garlic: These create a good flavour base for the chicken.
- Carrots: I love slow-cooking carrots as they maintain their texture while still being tender. They add so much flavour and are a bonus extra veg in this dish.
- Cornflour: This creates a nice, thick finished sauce.
- Mustard powder: Keen’s mustard powder is an Australian pantry staple. It’s just crushed mustard seeds and gives this recipe a stronger and deeper flavour.
- Honey: Just a little honey provides a hint of sweetness through this recipe that balances the flavours of the mustard.
- Mustard: This recipe calls for both wholegrain mustard and Dijon mustard to ensure the chicken is not lacking in flavour.
- Chicken stock: This helps create the sauce and ensures the chicken stays nice and tender while cooking.
- Coconut milk: While this honey mustard chicken is perfectly delicious as is, adding a little coconut milk at the end gives it a more mellow, creamy finish that is so delicious and doesn’t leave a strong coconut taste.
Equipment and Tools
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Slow Cooker / Multi Cooker – I replaced my slow cooker with the Philips All In One as it also functions as a pressure cooker so I get a lot more use out of it.
Step-By-Step Instructions
My slow cooker does have a sauté function but (and just my preference) I don’t like it. I find it struggles to get and maintain heat; therefore, I choose to do the step of browning the chicken and onions in a frying pan on the stove first, and then transfer that to my slow cooker.
I like to take this extra step because the extra flavour that you’ll gain by browning the chicken first is so worthwhile, in my opinion.
Once the chicken is browned (but not cooked through) and the onions have softened, add them into the slow cooker. From here, you just dump in the rest of the ingredients except the coconut milk and stir it all together.
It will seem like there isn’t much liquid, but it’s enough to cook the chicken while still ending up with a super thick and creamy sauce at the end rather than a soup.
Cook the chicken on high for 2 hours or low for 4. When cooked, the chicken should just fall apart. I like to gently shred it while still in the slow cooker, breaking it apart but still leaving some chunkier pieces.
Stir through the coconut milk and season the chicken with salt and pepper to taste.
What to serve with slow cooker honey mustard chicken
I like to serve this chicken over white rice with some steamed green beans, but you can serve it with brown rice, quinoa, cauliflower rice, pasta or a side of any vegetables you like.
Serving over mashed potatoes is also super delicious! Add some broccoli to the plate and you’re all set.
Recipe FAQs
While I recommend boneless, skinless chicken thighs for this recipe, some other options for similar results would be:
Bone-In, skin-on thighs: The bones contribute additional flavour, but I would recommend removing the skin before cooking as it can become soft during slow cooking, which isn’t very pleasant to eat.
Chicken drumsticks: Drumsticks are similar to thighs in that they have a higher fat content and connective tissue, making them ideal for slow cooking. Again, there is a similar issue with the skin becoming soft, so you can remove it before or after cooking.
Chicken marylands (chicken leg quarters): These are a combination of the thigh and drumstick, providing the benefits of both. They are often more economical and add a lot of flavour to the dish.
I recommend against using chicken breast as it can become too dry in this recipe.
Browning the chicken adds extra flavour, which I think is essential to building the flavour of this dish and ensuring it’s not bland, but it’s not strictly necessary. If you’re short on time, you can skip this step and add the raw chicken and onions directly to the slow cooker.
Let it cool completely, then store in an airtight container either in the fridge for 3-4 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More slow cooker recipes:
Slow Cooker BBQ Pulled Pork
Slow Cooker Beef Stew
Slow Cooker Vegan Chilli
Slow Cooked Curried Sausages
Slow Cooker Honey Mustard Chicken
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 kilogram chicken thighs boneless skinless
- 1 brown onion finely diced
- 2 cloves garlic minced
- 2 small-medium carrots peeled and sliced
- 2 tablespoons cornflour/cornstarch
- 1 tablespoon mustard powder
- 2 tablespoons honey
- 2 tablespoons wholegrain mustard
- 1 tablespoon dijon mustard
- ½ cup chicken stock
- ¼ cup coconut milk optional
- Salt and pepper to taste
Instructions
- Heat the olive oil in a frying pan over medium heat. Add the chicken thighs and diced onion to the pan and cook until the chicken is browned on all sides and the onion is softened.
- Transfer the browned chicken and onions to the slow cooker. Add the minced garlic, sliced carrots, cornflour, mustard powder, honey, wholegrain mustard, and Dijon mustard. Mix well.
- Pour the chicken stock over the top.
- Place the lid on the slow cooker and cook on low for 4 hours or on high for 2 hours.
- Once it’s finished cooking, use a fork or tongs to break up the chicken into smaller pieces.
- Stir in the coconut milk, if using. Taste and season with salt and pepper as needed.
- Serve the honey mustard chicken over rice with steamed green beans or any vegetable of your choice.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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