Honey Mustard Chicken Breasts
Ingredients:
- 4 boneless, skinless chicken breasts (about 2–2½ pounds total)
- ½ cup honey
- ÂĽ cup Dijon mustard
(or half Dijon and half yellow mustard for a milder flavor) - 2 tablespoons soy sauce (low-sodium recommended)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
Equipment Needed:
- Slow cooker (4–6 quart)
- Small mixing bowl
- Whisk or fork
- Pastry brush or spoon
- Meat thermometer (recommended)
Instructions:
Step 1: Prepare the Slow Cooker
Lightly coat the inside of your slow cooker with cooking spray or a thin layer of oil. This prevents sticking and makes cleanup easier.
Step 2: Make the Honey Mustard Sauce
In a small bowl, whisk together:
- Honey
- Dijon mustard
- Soy sauce
- Minced garlic
Whisk until smooth and fully combined. The sauce should be glossy and slightly thick.
Step 3: Arrange the Chicken
Place the chicken breasts in a single layer in the bottom of the slow cooker. If they overlap slightly, that’s fine—just keep them mostly flat so the sauce coats evenly.
Step 4: Brush on the Sauce
Using a pastry brush or the back of a spoon, generously brush the honey mustard sauce over the tops and sides of each chicken breast. Spoon any remaining sauce over the chicken so every piece is well coated.
Step 5: Slow Cook on LOW
Cover and cook on LOW for 3–4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
Avoid overcooking, as chicken breasts can dry out if left too long in the slow cooker.
Step 6: Rest and Slice or Shred
Once cooked, turn off the slow cooker and let the chicken rest for about 5 minutes. Serve the chicken breasts whole, or slice or shred them directly in the sauce for extra flavor.
