Slow Cooker Honey Mustard Chicken (5-Ingredients)

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

Slow Cooker Honey Mustard Chicken (5-Ingredients)

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.

Course dinner, Main Course

Cuisine American

Diet Gluten Free

Keyword slow cooker honey mustard chicken

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 326

Author Robyn Conley Downs

Equipment

Slow Cooker

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)

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

Nutrition