Slow Cooker Honey Mustard Chicken Recipe

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Prep Time15

Cook Time4

Total Time4 15

Servings: servings

Calories: 286kcal

2 to 2.5 pounds (910-1140 g) boneless skinless chicken breasts or chicken thighs
1/2 cup (170 g) honey
1/4 cup (60 ml) soy sauce (or Tamari for gluten free)
1/3 cup (85 g) mustard
2 Tablespoons (30 ml) malt vinegar (or distilled white vinegar for gluten free)
4 garlic cloves , mashed or minced
1/2 teaspoon fresh ground black pepper , or to taste

In a 4 quart slow cooker, combine the 1/2 cup honey, 1/4 cup soy sauce, 1/3 cup mustard, 2 Tablespoons malt vinegar, mashed garlic cloves, and 1/2 teaspoon black pepper or to taste. Stir to combine all ingredients together well.
Add the chicken and press chicken down to cover it in as much sauce as possible.
Slow cook the chicken 3-4 hours on High or 5-6 hours on Low until the chicken is moist and tender.
Stir the chicken about 2 times, if possible, during the cooking and push the chicken down so it's immersed in the sauce.
Optional: to thicken the sauce (do this about 1 hour before chicken is finished cooking). Make the cornstarch slurry: mix cornstarch and cold water in small bowl. Stir the mixture so that all the cornstarch is completely dissolved, leaving no lumps.
Quickly stir in the cornstarch slurry into the crock pot teriyaki mixture and combine well so that the cornstarch doesn't thicken and become lumpy. Finish cooking for the final hour.
Serve the hot and delicious chicken over rice, pasta or in a sandwich!

Course: Main Course

Cuisine: American