1. Can I make this without honey?

Yes. Substitute maple syrup or agave nectar for similar sweetness.

2. Can I use frozen chicken in the slow cooker?

It’s not recommended for food safety. Always thaw chicken first.

Absolutely just extend cooking time by about 30 minutes.

Let it simmer uncovered for 15 minutes after cooking to reduce naturally.

A 50/50 mix of Dijon and whole grain gives the perfect balance of sharp and mellow.

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Tender Slow Cooker Honey Mustard Chicken simmered in a sweet and tangy sauce — a perfect easy weeknight dinner with minimal prep.

Scale

2 boneless, skinless chicken breasts

4 boneless chicken thighs

1/3 cup Dijon mustard

1/3 cup whole grain mustard

1/2 cup honey

1 tablespoon minced garlic

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons potato starch (optional, for thickening)

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1. In your slow cooker, whisk together Dijon mustard, whole grain mustard, honey, garlic, salt, and pepper.

2. Add chicken pieces and turn to coat in the sauce.

3. Cover and cook on LOW for 4–6 hours or HIGH for 2½–3 hours.

4. Once the chicken reaches 165°F internally, remove and shred if desired.

5. For thicker sauce, mix potato starch with cold water and stir into the slow cooker until it thickens.

6. Serve hot over rice, mashed potatoes, or vegetables.

Use both chicken breasts and thighs for the best texture.

Add cayenne or spicy mustard if you prefer heat.

Swap honey for maple syrup or agave for a milder sweetness.

Store leftovers in the fridge for up to 4 days or freeze up to 3 months.

Find it online: https://www.flavourrecipe.com/slow-cooker-honey-mustard-chicken/