Name: Slow Cooker Honey Mustard Chicken
Prep time: 10 min
Cook time: PT-488126H20M16S
Total time: 3 h 20 min
Cuisine: American
Ingredients: 1 teaspoon sunflower, vegetable, or light olive oil; 6–8 bone-in, skin-on chicken thighs; 300ml hot chicken stock (made with 1 stock cube); 2 tablespoons mustard (English, wholegrain, or a mix); 2 tablespoons runny honey; 1/2 teaspoon dried mixed herbs; 4 tablespoons double cream; 1 tablespoon cornflour mixed with 1 tablespoon cold water; Salt and freshly ground black pepper

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Slow Cooker Honey Mustard Chicken is a comforting, flavor-packed dish that’s perfect for easy weeknight dinners or cozy weekend meals. Made with tender, bone-in chicken thighs simmered in a rich honey mustard sauce, this slow cooker recipe delivers succulent, juicy chicken with minimal effort. The creamy, tangy-sweet sauce pairs beautifully with your favorite vegetables, rice, or potatoes.

Why You’ll Love This Recipe

Effortless Slow Cooker Meal: Just a few simple steps and the slow cooker does the rest.
Tender and Juicy Chicken: Cooking low and slow ensures the chicken is fall-off-the-bone tender.
Delicious Sweet and Tangy Sauce: The honey and mustard combo creates a beautifully balanced flavor.
Perfect for Meal Prep: Great for making ahead and enjoying throughout the week.
Family-Friendly: Mild, creamy, and crowd-pleasing for all ages.
Versatile Serving Options: Pairs well with rice, potatoes, or steamed vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 teaspoon sunflower, vegetable, or light olive oil
6–8 bone-in, skin-on chicken thighs
300ml hot chicken stock (made with 1 stock cube)
2 tablespoons mustard (English, wholegrain, or a mix)
2 tablespoons runny honey
1/2 teaspoon dried mixed herbs
4 tablespoons double cream
1 tablespoon cornflour mixed with 1 tablespoon cold water
Salt and freshly ground black pepper

Directions

Heat the oil in a large non-stick frying pan over medium-high heat.
Season the chicken thighs on all sides with salt and freshly ground black pepper.
Place the chicken thighs skin-side down in the pan and sear for 3–5 minutes until golden and crisp. Flip and cook for another 2 minutes on the other side.
Meanwhile, pour the hot chicken stock into the slow cooker. Stir in the mustard, honey, and mixed herbs until well combined.
Add the seared chicken thighs to the slow cooker, skin-side up.
Cover and cook on high for 3–4 hours or on low for 4–6 hours.
Once the chicken is fully cooked, stir in the cream and the cornflour-water mixture.
Cover and cook for an additional 10 minutes, or until the sauce thickens slightly.
Spoon off any excess fat if needed before serving.
Serve hot with the creamy mustard sauce and your choice of vegetables, rice, or potatoes.

Servings and timing

Servings: 4–6 (depending on portion size)
Prep Time: 10 minutes
Cook Time: 3–4 hours on high or 4–6 hours on low
Total Time: About 3 hours 20 minutes (on high)

Variations

Boneless Chicken Thighs: Use boneless for easier serving, but reduce cooking time slightly.
Chicken Breasts: Substitute with chicken breasts; check for doneness earlier as they can dry out faster.
Add Veggies: Add sliced carrots, onions, or baby potatoes to the slow cooker for a one-pot meal.
Different Mustards: Experiment with Dijon or spicy brown mustard for a flavor twist.
Lighter Option: Use single cream or evaporated milk instead of double cream.
Gluten-Free: Ensure your stock cube and mustard are gluten-free.
Spicy Kick: Add a pinch of cayenne or crushed red pepper flakes.
Add Fresh Herbs: Finish with fresh thyme or parsley for extra aroma.
Make it Dairy-Free: Use a dairy-free cream alternative to suit your dietary needs.
Thicker Sauce: Double the cornflour slurry for a more robust, gravy-like texture.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Freeze cooled chicken and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove or in the microwave, adding a splash of cream or broth if needed to loosen the sauce.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless thighs work well and cook slightly faster. They’re also easier to serve and eat.

Is it necessary to sear the chicken first?

Searing adds flavor and improves texture but can be skipped if you’re short on time.

Can I cook this on low instead of high?

Yes, cook on low for 4–6 hours. Switch to high when adding cream and cornflour to help thicken the sauce.

Can I use other types of mustard?

Absolutely. Try Dijon, spicy brown, or even honey mustard to change the flavor profile.

How do I know when the chicken is done?

The chicken should be tender and reach an internal temperature of 165°F (74°C).

Can I prepare this dish ahead of time?

Yes, you can assemble all ingredients in the slow cooker insert the night before. Store in the fridge, then cook the next day.

Will this recipe work with chicken breasts?

Yes, but monitor closely to avoid overcooking, as breasts can dry out more easily than thighs.

What’s the best side to serve with this dish?

Mashed potatoes, rice, or crusty bread are perfect for soaking up the sauce. Steamed veggies also pair well.

Can I use single cream or milk instead of double cream?

Yes, but the sauce may be thinner. You may need to adjust the cornflour for thickening.

Can I make this dish spicier?

Add chili flakes or a touch of hot mustard for a bit of heat.

Conclusion

Slow Cooker Honey Mustard Chicken is an easy, flavorful dish that transforms simple ingredients into a creamy, comforting meal. The combination of mustard, honey, and herbs creates a balanced sauce that enhances the juicy, tender chicken. Whether you’re cooking for the family or preparing ahead for the week, this dish is sure to become a reliable favorite in your recipe rotation.

Maggie

Slow Cooker Honey Mustard Chicken