Slow Cooker Honey Mustard Chicken (5-Ingredients) Recipe
This Slow Cooker Honey Mustard Chicken is a simple, 5-ingredient dump-and-go recipe that delivers tender, flavorful chicken with minimal effort. Cooked in a homemade honey mustard sauce, this dish pairs perfectly with a fresh corn and edamame salad for a quick and balanced dinner. Ideal for busy weeknights, this recipe requires minimal prep and lets the slow cooker do all the work.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Honey Mustard Chicken
- ¼ cup honey
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ pounds boneless skinless chicken breasts (or thighs)
For the Optional Corn Edamame Salad
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
- 2 cups corn (fresh, frozen and thawed, or canned)
- 1 cup shelled, steamed edamame (defrosted if frozen)
- ½ cup crumbled feta cheese
- ⅓ cup fresh flat-leaf parsley, chopped
- 2 green onions, finely chopped (green and white parts)
Instructions
- Make the Honey Mustard Sauce: In a small bowl, whisk together the honey, yellow mustard, Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until smooth and well combined.
- Cook the Chicken: Place the chicken breasts or thighs into a 5- or 6-quart slow cooker. Pour half of the honey mustard sauce over the chicken, tossing gently to coat the pieces evenly. Cover and cook on high for 2-3 hours or on low for 3-6 hours, until the chicken is fully cooked and tender when pierced with a fork.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and dice or shred it using two forks. Return the shredded chicken to the slow cooker along with the cooking juices. Pour the reserved honey mustard sauce over the chicken and toss to coat thoroughly.
- Make the Corn Edamame Salad: While the chicken cooks, prepare the salad. In a large bowl, whisk together mayonnaise, fresh lime juice, and ½ teaspoon kosher salt until smooth. Add the corn, shelled edamame, crumbled feta cheese, chopped parsley, and green onions. Stir gently to combine all ingredients evenly.
- Assemble the Bowls: Serve the honey mustard chicken alongside the corn edamame salad. Optionally, add steamed rice to complete the meal for a balanced and satisfying dinner.
Notes
- Cooking times vary by slow cooker; check chicken for doneness at the minimum time suggested.
- Chicken thighs can be used for juicier meat instead of breasts.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use fresh corn when in season for the best flavor, but frozen or canned corn works well too.
- If you prefer a spicier sauce, add a pinch of cayenne pepper or smoked paprika to the honey mustard mixture.
