My slow cooker honey mustard chicken is a dump-and-go dinner that does most of the work for you! The chicken cooks hands-off in a simple homemade 5-ingredient honey mustard sauce that everyone will crave. Serve it up with my quick corn salad for an easy, balanced dinner.

Diced cooked chicken with sauce, garnished with chopped green onions and parsley, in a black slow cooker with a wooden spoon.

Honey Mustard Chicken in the Slow Cooker is a Weeknight Win!

Okay, I know interesting slow cooker chicken dinners can be pretty hard to come by, so that’s why I created this super easy crockpot honey mustard chicken! I wanted honey mustard chicken that actually tastes like honey mustard chicken (not the sad, bottled, shortcut version) but is still easy to make. My homemade sauce is only 5-ingredients with just honey, yellow mustard, Dijon, salt, and pepper. 

Then you throw the chicken in, walk away, and come back to something tender and oh-so flavorful. Easy, right?!? To turn this into a full meal bowl situation, I like to serve the honey mustard chicken with a quick corn edamame salad. It’s fresh, a little creamy, and gives the whole meal some contrast so it doesn’t feel one-note. On that note, if your a fan of this honey mustard chicken, you’ll also love my slow cooker honey garlic chicken, which uses the same hands-off method, but has a completely different flavor.

Most nights I turn this into a bowl with rice, pile the chicken on, add the salad, and call it dinner. Other nights I keep it simple and serve everything side by side. Or go wild and turn it into sliders (always my move when making my equally simple slow cooker hot honey chicken). All work! Start it early, assemble it later, and you still end up with something that feels like a real meal, but with very little effort. Gotta love that!

Ingredients displayed on a countertop include raw chicken breasts, corn, edamame, feta cheese, mustard, mayonnaise, honey, lime, green onions, parsley, salt, and pepper.
A quick homemade sauce keeps this honey mustard chicken sweet & tangy alongside the (optional but highly recommended) corn and edamame salad.

Welcome to My Kitchen, Let’s Make Crockpot Honey Mustard Chicken!

Jump to Recipe Instructions
A glass bowl of yellow dressing being whisked, surrounded by honey, cheese, parsley, and a bowl of green edamame on a light surface.
Whisk the honey mustard sauce until it’s smooth.
Three raw chicken breasts coated in sauce inside a slow cooker, surrounded by bowls of ingredients including edamame, corn, lime slices, and a whisked sauce.
Pour half the sauce over chicken in a slow cooker.
Three cooked chicken breasts in sauce sit inside a black slow cooker, with fresh herbs and a bowl of yellow sauce nearby on a light countertop.
Slow cook until the chicken is nice & tender.
Cubed cooked chicken in a slow cooker with a wooden spoon, drizzled with sauce. A plate of mixed corn and herbs is partially visible nearby.
Dice or shred the chicken & toss in the rest of the sauce.
A whisk is mixing mayonnaise in a large speckled bowl, surrounded by small bowls of corn, edamame, green onions, feta cheese, and herbs.
Whisk mayonnaise, lime juice & salt.
A bowl of corn and edamame salad with herbs and feta cheese sits on a light surface, surrounded by parsley, lime slices, and a striped napkin.
Mix in corn, edamame, feta, parsley, & green onions to serve with the chicken.

Testing Notes From My Kitchen For Juicy Honey Mustard Chicken

  • When I tested this, I found that holding back half the honey mustard sauce and adding it at the end makes a huge difference. It keeps the flavor bright instead of getting muted from hours in the slow cooker.
  • I’ve tried both breasts and thighs, and they both work, but thighs stay a little juicier if you’re pushing the cook time. Breasts are great if you’re keeping it on the shorter end.
  • I do love a good bowl, but this chicken and salad is also delightful in a wrap, making it perfect for a meal on the go!
A black bowl filled with white rice topped with seasoned chicken, corn, edamame, green onions, cilantro, and crumbled cheese. A fork rests in the bowl.
Diced cooked chicken with sauce, garnished with chopped green onions and parsley, in a black slow cooker with a wooden spoon.
5 stars (2 ratings)

Slow Cooker Honey Mustard Chicken (5-Ingredients)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
My slow cooker honey mustard chicken is a dump-and-go dinner that does most of the work for you! The chicken cooks hands-off in a simple homemade 5-ingredient honey mustard sauce that everyone will crave. Serve it up with my quick corn salad for an easy, balanced dinner.
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Ingredients

For the Honey Mustard Chicken

  • ¼ cup honey
  • 2 tablespoons yellow mustard
  • 2 tablespoons Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1½ pounds boneless skinless chicken breasts (or thighs)

For the Optional Corn Edamame Salad

  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • ½ teaspoon kosher salt
  • 2 cups corn (fresh, frozen and thawed, or canned)
  • 1 cup shelled, steamed edamame (defrosted if frozen)
  • ½ cup crumbled feta
  • ⅓ cup fresh flat-leaf parsley, chopped
  • 2 green onions, finely chopped (green and white parts)

Equipment

Instructions 

  • Make the Honey Mustard Sauce: In a small bowl, whisk together the honey, yellow mustard, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
  • Cook the Chicken: Add the chicken to a 5- or 6-quart slow cooker. Pour over half the sauce, tossing the chicken to coat evenly. Set the remaining sauce aside, covered. You will add it at the end.
  • Cover and cook on high for 2-3 hours, or low for 3-6, or until the chicken is cooked through and tender when pierced with a fork. See notes for timing suggestions.
  • Remove from the slow cooker and dice or shred with two forks. Add back to the slow cooker with the cooking liquid. Pour over the reserved honey mustard sauce, tossing to coat.
  • Make the Salad: While the chicken cooks, in a large bowl, combine the mayonnaise, lime juice, and ½ teaspoon salt, and whisk until smooth. Add the corn, edamame, feta, parsley, and green onions. Stir to combine.
  • Assemble the Bowls: Serve the chicken along with the corn edamame salad on the side, and with steamed rice, if that's your thing.

Notes

  • To Serve: Steamed white rice.
  • Sauce: Do not dump all the sauce in at the start. It sounds easier, but you lose that punchy honey-mustard flavor you actually want at the end.
  • Season to Taste: I always taste the chicken after adding the reserved sauce. Depending on the honey you use, it sometimes needs just a pinch more salt to balance everything out.
  • Cook Time: If I’m going for diced chicken, I start by slow cooking it on high 2 hours, but for a softer shredded texture, I find that 3 hours on high does the trick. This one goes pretty fast by slow cooking standards, so keep an eye on it the first time you make it 
Course: dinner, Main Course
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 326kcal, Carbohydrates: 28g, Protein: 36g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 86mg, Sodium: 705mg, Potassium: 710mg, Fiber: 3g, Sugar: 15g, Vitamin A: 556IU, Vitamin C: 11mg, Calcium: 105mg, Iron: 2mg
Nutrition disclaimer
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