# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 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
# Steps to follow:
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.
09 - Stir the cornstarch mixture into the sauce in the slow cooker. Turn to high, cover, and cook for 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. Serve hot, drizzled with extra sauce, alongside rice, mashed potatoes, or roasted vegetables.
