Honey Mustard Chicken stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Weeknight Honey-Dijon Chicken with Potatoes
A hands-off slow-cooker dinner that yields glossy, savory-sweet chicken and fork-tender vegetables with almost no fuss.
Think of this as the kind of dinner that arrives at the table smelling like comfort and staying juicy without babysitting. Chicken thighs are the quiet hero here—their higher fat content means the meat stays succulent after four hours in the cooker, and whole-grain mustard adds little bursts of tang and texture against a honey-forward glaze. A splash of Dijon keeps the flavor bright so the sauce never tastes cloying.
A quick sear on the stove is what turns good into great: pat the thighs dry, trim excess fat, and brown them 2–3 minutes per side to build color and deepen the sauce. Layer halved baby potatoes, sliced carrots, celery, and onion around and under the chicken so the vegetables soak up all that savory broth and mustard-honey perfume. Thyme sprigs and a bay leaf slip in extra rustic flavor while the slow cooker does the rest.
At the end, lift the chicken and whisk a cornstarch slurry into the cooking liquid to make a glossy pan sauce that clings to every bite. Taste for salt and pepper after thickening; the honey rounds out the mustard’s bite, and a little Worcestershire adds umami depth. Those whole-grain mustard seeds give the finished sauce a pleasantly rustic, slightly crunchy note.
Serve the chicken and vegetables over mashed potatoes, rice, buttered noodles, or with crusty bread to mop up the sauce. Make-ahead friendly: it reheats beautifully and freezes well, so double the batch if you like an easy weekday rescue in the freezer.
Ingredients
How to Make Honey Mustard Chicken
- Trim excess fat from the chicken thighs and pat them dry with paper towels; season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Heat the olive oil in a large skillet over medium-high heat and brown the chicken thighs 2–3 minutes per side until golden (they do not need to be cooked through); transfer to the slow cooker.
- Add the sliced carrots, celery, halved baby potatoes and chopped onion to the slow cooker, tucking the vegetables around and under the chicken.
- In a medium bowl whisk together the chicken broth, honey, Dijon mustard, whole-grain mustard, minced garlic, Worcestershire sauce, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, thyme sprigs and bay leaf.
- Pour the honey‑mustard mixture over the chicken and vegetables in the slow cooker, cover and cook on LOW for 4 hours (or HIGH for 2.5–3 hours) until the chicken is tender and potatoes are fork‑tender.
- Remove the thyme sprigs and bay leaf; transfer the chicken to a cutting board and shred or slice into bite-sized pieces, then return the chicken to the slow cooker and stir to combine.
- If you prefer a thicker stew, whisk the cornstarch with 3 tablespoons cold water to make a slurry, stir it into the slow cooker, cover and cook on HIGH for 10–15 minutes until the broth has thickened slightly.
- Taste and adjust seasoning with additional salt and pepper if needed, discard any thyme stems, then ladle into bowls and garnish with chopped fresh parsley before serving.
Recipe Card
Honey Mustard Chicken
Honey Mustard Chicken stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 20 min
- Cook
- 4 hr
- Servings
- 6
Ingredients
Instructions
- Trim excess fat from the chicken thighs and pat them dry with paper towels; season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Heat the olive oil in a large skillet over medium-high heat and brown the chicken thighs 2–3 minutes per side until golden (they do not need to be cooked through); transfer to the slow cooker.
- Add the sliced carrots, celery, halved baby potatoes and chopped onion to the slow cooker, tucking the vegetables around and under the chicken.
- In a medium bowl whisk together the chicken broth, honey, Dijon mustard, whole-grain mustard, minced garlic, Worcestershire sauce, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, thyme sprigs and bay leaf.
- Pour the honey‑mustard mixture over the chicken and vegetables in the slow cooker, cover and cook on LOW for 4 hours (or HIGH for 2.5–3 hours) until the chicken is tender and potatoes are fork‑tender.
- Remove the thyme sprigs and bay leaf; transfer the chicken to a cutting board and shred or slice into bite-sized pieces, then return the chicken to the slow cooker and stir to combine.
- If you prefer a thicker stew, whisk the cornstarch with 3 tablespoons cold water to make a slurry, stir it into the slow cooker, cover and cook on HIGH for 10–15 minutes until the broth has thickened slightly.
- Taste and adjust seasoning with additional salt and pepper if needed, discard any thyme stems, then ladle into bowls and garnish with chopped fresh parsley before serving.
Nutrition
- Carbohydrates
- 47
- Saturated Fat
- 8
- Sodium
- 750
- Fiber
- 5
- Unsaturated Fat
- 24
- Protein
- 36
- Fat
- 32
- Cholesterol
- 170
- Trans Fat
- 0
- Calories
- 640
- Sugar
- 20