Equipment
Ingredients
Chicken
- 800 g boneless skinless chicken thighs, excess fat trimmed
Honey Mustard Sauce
- 120 ml honey
- 60 g dijon mustard
- 60 g whole grain mustard
- 15 ml apple cider vinegar
- 15 g garlic, minced
- 5 g kosher salt
- 2 g black pepper, freshly ground
Slurry (Optional Thickener)
- 8 g cornstarch
- 15 ml water, cold
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 368 kcal
- Protein
- 41 g
- Carbohydrates
- 30 g
- Fat
- 9 g
- Fiber
- 1 g
- Sugar
- 25 g
- Sodium
- 1018 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 188 mg
- Potassium
- 566 mg
- Calcium
- 58 mg
- Iron
- 2.7 mg
- Magnesium
- 49 mg
- Phosphorus
- 378 mg
- Zinc
- 3.3 mg
- Vitamin A
- 14 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.42 mg
- Niacin
- 11.2 mg
- Folate
- 9 mcg
- Water
- 167 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the honey, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, kosher salt, and black pepper. Whisk vigorously until the mixture is smooth and fully emulsified.
Arrange the trimmed chicken thighs in an even layer at the bottom of the slow cooker. Pour the prepared honey mustard sauce evenly over the chicken, ensuring each piece is well coated.
Cover the slow cooker and cook on the LOW setting for 4 hours. The chicken is fully cooked when it easily pulls apart with a fork and registers an internal temperature of at least 74°C/165°F.
If a thicker sauce is desired, whisk the cold water and cornstarch in a small bowl to create a slurry. Briefly remove the chicken from the slow cooker, stir the slurry into the cooking liquid, and cook on HIGH for an additional 15 minutes until the sauce reduces and thickens.
Return the chicken to the thickened sauce to coat. Serve hot, spooning generous amounts of the rich honey mustard sauce over the chicken.
Chef's Notes
- Using boneless, skinless chicken thighs over breasts is critical for slow cooker recipes. The higher connective tissue and fat content in thighs ensures the meat becomes tender and unctuous rather than chalky and dry.
- The combination of smooth Dijon and rustic whole grain mustard provides both depth of flavor and textural interest. The whole mustard seeds retain a pleasant pop even after long simmering.
- For enhanced flavor, sear the chicken thighs in a hot skillet for 2-3 minutes per side before adding them to the slow cooker. This triggers the Maillard reaction, introducing deep, savory caramelized notes.
- Always use cold liquids when creating a cornstarch slurry. Adding cornstarch directly to a hot liquid will result in irreversible clumping.
Storage
Refrigerator: 4 days — Store in an airtight container with the sauce to keep the chicken moist.
Freezer: 3 months — Freeze chicken and sauce together. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over medium-low heat until steaming and the chicken reaches an internal temperature of 74°C/165°F.
Troubleshooting
The sauce is too thin and watery after cooking
Cause: Chicken thighs naturally release a significant amount of liquid during the slow cooking process
Fix: Remove the chicken, stir in the optional cornstarch slurry, and heat on HIGH for 15-20 minutes with the lid off to evaporate moisture and thicken
Prevention: Trim excess fat from the chicken prior to cooking to reduce rendered liquids
Chicken is dry and stringy
Cause: Cooking on HIGH instead of LOW, or cooking for longer than necessary
Fix: Shred the chicken completely and toss it thoroughly in the sauce to mask the dry texture
Prevention: Always cook poultry on the LOW setting in a slow cooker and begin checking internal temperature around the 3.5-hour mark
Cultural Context
Honey mustard is a classic flavor profile that gained immense popularity in American cuisine during the late 20th century, particularly as a dressing and dipping sauce. This recipe adapts the familiar, nostalgic balance of sweet and pungent flavors into a robust braising liquid. The slow cooker method embraces modern convenience, transforming a simple mid-week meal into a deeply comforting, hands-off dinner.
