Pour the sauce over the chicken.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
Stir the sauce before serving and season with salt and pepper if needed.
Serve the creamy honey mustard chicken over rice, pasta, or mashed potatoes.
Recipe Notes
Chicken thighs can be used instead of chicken breasts for extra juiciness.
If the sauce seems thin, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 20 minutes of cooking.
Add vegetables like baby potatoes, carrots, or green beans to make it a complete one-pot meal.
Store leftovers in the refrigerator for up to 3 days.
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