This slow cooker 3-ingredient honey mustard glazed chicken is exactly the kind of recipe I lean on during busy weeks. It started as a last-minute experiment when I needed something I could toss in the crockpot before work. My uncle tried it once at a casual Sunday dinner and immediately asked me to bring it every time after that. The chicken comes out incredibly tender, coated in a sticky golden brown glaze that’s perfectly sweet and tangy, with little mustard seeds you can actually see. With only three ingredients and almost no prep, it’s a great go-to for anyone juggling work, family, and a desire to put something homemade and comforting on the table.
Serve this honey mustard glazed chicken over a bed of fluffy white rice or buttered egg noodles so they can soak up all that extra sauce from the slow cooker. It’s also great with roasted potatoes or a simple baked potato on the side. For something fresh and easy, pair it with steamed green beans, a basic side salad, or roasted broccoli. If you’re feeding a crowd for Sunday dinner, add some crusty bread to mop up the glaze and maybe a fruit salad or coleslaw to balance the sweetness.
Slow Cooker 3-Ingredient Honey Mustard Glazed ChickenServings: 6
Ingredients
2 1/2 to 3 pounds boneless skinless chicken thighs (or breasts)
1 cup honey
1/2 cup whole grain Dijon mustard (with visible mustard seeds)
Directions
Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Trim any excess fat from the chicken thighs (or breasts) and pat them dry with paper towels. Arrange the chicken in an even layer in the bottom of the slow cooker.
In a medium bowl, whisk together the honey and whole grain Dijon mustard until smooth and fully combined. You should see the mustard seeds evenly distributed throughout the sauce.
Pour the honey mustard mixture evenly over the chicken, turning the pieces once with tongs so they’re well coated on all sides.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and cooked through (internal temperature reaches 165°F).
Once cooked, use tongs to gently stir and flip the chicken pieces in the slow cooker so they’re fully coated in the thickened, golden brown glaze.
If you’d like the glaze a bit thicker, transfer the lid slightly ajar and let the chicken sit on WARM or LOW for 10 to 15 minutes, stirring once or twice, until the sauce reduces slightly and clings to the chicken.
Taste a spoonful of the sauce and adjust the sweetness or tang at the table if desired by drizzling a little extra honey or mustard over individual servings.
Serve the chicken directly from the slow cooker, spooning plenty of the sticky honey mustard glaze over the top of each portion.
Variations & Tips
Use chicken breasts instead of thighs if you prefer leaner meat; just check for doneness on the earlier side so they don’t overcook and dry out. For a bit of heat, whisk 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of hot mustard into the honey mustard mixture before pouring it over the chicken (this technically adds another ingredient, so I like to keep it optional). If you want more sauce for serving over rice or noodles, increase the honey to 1 1/4 cups and the mustard to 3/4 cup while keeping the same amount of chicken. You can also shred the cooked chicken right in the slow cooker with two forks and toss it in the glaze for an easy sandwich filling or slider topping. For meal prep, cook the chicken on Sunday, then portion it into containers with rice and a green veggie; it reheats really well in the microwave for quick weeknight lunches or dinners.
