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)
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.
