Creamy Honey Mustard Chicken in the Slow Cooker
Slow Cooker Creamy Honey Mustard Chicken is a family favorite that’s better than takeout! After making this many times, I’ve discovered the trick to keeping it from drying out. The creamy, tangy sauce is irresistible. If you love recipes like this, you’ll also enjoy Easy No-Bake Biscoff Cheesecake Cups and Crispy Southern Hushpuppies Recipe for Easy Dinner Sides.
Why This Creamy Honey Mustard Chicken in the Slow Cooker Is Pure Comfort
- Tender, juicy chicken
- Creamy, tangy sauce
- Easy, hands-off cooking
- Better than takeout
What You'll Need for Creamy Honey Mustard Chicken in the Slow Cooker
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- honey
- mustard
- Greek yogurt
- chicken broth
- garlic powder
- onion powder
- salt
- black pepper
- apple cider vinegar
- Optional: chopped fresh parsley
- Optional: chopped green onions
📝 Ingredient Notes
- chicken broth: Use low-sodium if you prefer less salt.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Hands-off cooking for tender, juicy chicken. → See on Amazon
- Immersion Blender — Easily blend the sauce right in the slow cooker. → See on Amazon
How to Make Creamy Honey Mustard Chicken in the Slow Cooker
- Step 1: Season chicken with garlic powder, onion powder, salt, and black pepper.
- Step 2: Place chicken in the slow cooker. In a bowl, mix honey, mustard, Greek yogurt, chicken broth, and apple cider vinegar. Pour over chicken.
- Step 3: Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, and return to slow cooker.
- Step 4: Blend sauce until smooth. Stir in Greek yogurt. Serve chicken over rice or noodles, garnish with parsley and green onions.
Cook's Tips for Perfect Creamy Honey Mustard Chicken in the Slow Cooker
- Common mistake and fix: Don't overcook the chicken. It can dry out. Use a meat thermometer to ensure it reaches 165°F.
- Tip: For a thicker sauce, cook uncovered on low for the last 15 minutes.
- Tip: Leftovers can be frozen for up to 3 months.
Storing & Reheating Creamy Honey Mustard Chicken in the Slow Cooker
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare the sauce and season the chicken the night before. Cook in the morning.
Freezing Creamy Honey Mustard Chicken in the Slow Cooker
Freeze sauce and chicken separately for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F until warmed through. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender results.
- Make-ahead: Prepare the night before and cook in the morning.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the sauce. Cook uncovered on low for 15 minutes.
Want to level up this recipe?
Meat Thermometer — Ensures chicken is cooked to perfection, not dried out. → Check price on Amazon
Creamy Honey Mustard Chicken in the Slow Cooker
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- honey
- mustard
- Greek yogurt
- chicken broth
Seasonings
- garlic powder
- onion powder
- salt
- black pepper
- apple cider vinegar
Optional Toppings
- chopped fresh parsley
- chopped green onions
Instructions
- Step 1: Season chicken with garlic powder, onion powder, salt, and black pepper.
- Step 2: Place chicken in the slow cooker. In a bowl, mix honey, mustard, Greek yogurt, chicken broth, and apple cider vinegar. Pour over chicken.
- Step 3: Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, and return to slow cooker.
- Step 4: Blend sauce until smooth. Stir in Greek yogurt. Serve chicken over rice or noodles, garnish with parsley and green onions.
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender results.
- Make-ahead: Prepare the night before and cook in the morning.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the sauce. Cook uncovered on low for 15 minutes.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze sauce and chicken separately for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: Prepare the sauce and season the chicken the night before. Cook in the morning.
Nutrition Per Serving
- Calories: 380
- Protein: 35g
- Fat: 10g
- Carbs: 25g
- Fiber: 1g
- Sugar: 15g
- Sodium: 600mg
- Cholesterol: 95mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Honey Mustard Chicken in the Slow Cooker FAQs
Yes, prepare the night before and cook in the morning.
Overcooking is the most common reason. Use a meat thermometer to ensure it reaches 165°F.
Yes, freeze sauce and chicken separately for up to 3 months.
Yes, cook on high pressure for 10 minutes with a 10-minute natural release.
Reheat in the oven at 350°F until warmed through.
A Warm Final Note
I can’t wait for you to try Creamy Honey Mustard Chicken in the Slow Cooker and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
