# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts (1.5 to 2 pounds)
→ Sauce
02 - ½ cup Dijon mustard
03 - ⅓ cup honey
04 - 2 tablespoons whole grain mustard
05 - 1 tablespoon apple cider vinegar
06 - 1 teaspoon Worcestershire sauce
07 - 2 cloves garlic, minced
08 - ½ teaspoon onion powder
09 - ¼ teaspoon paprika
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ¼ cup low-sodium chicken broth
→ Thickener
13 - 2 tablespoons cornstarch
14 - 2 tablespoons cold water
# Method:
01 - Trim excess fat from the chicken breasts and pat dry with paper towels.
02 - In a medium bowl, whisk together Dijon mustard, honey, whole grain mustard, apple cider vinegar, and Worcestershire sauce until smooth.
03 - Stir in minced garlic, onion powder, paprika, salt, and black pepper. Add chicken broth and whisk to combine.
04 - Place the chicken breasts in the bottom of the slow cooker in a single layer.
05 - Pour the honey mustard sauce evenly over the chicken, ensuring each piece is well coated.
06 - Cover and cook on low for 4 hours or on high for 2 to 2½ hours, until the chicken is cooked through and tender.
07 - About 15 minutes before serving, remove the chicken breasts and set aside, covered loosely with foil.
08 - In a small bowl, mix cornstarch with cold water to create a smooth slurry. Stir into the sauce in the slow cooker.
09 - Turn the slow cooker to high, cover, and cook for an additional 10 to 15 minutes, stirring once or twice, until the sauce thickens.
10 - Return the chicken to the slow cooker, spoon thickened sauce over the top, and reheat for 2 to 3 minutes.
11 - Serve hot, drizzled with extra sauce, alongside rice, mashed potatoes, or roasted vegetables.
