Slow Cooker Honey Mustard Chicken Thighs (gluten-free) Recipe

There’s something magical about a slow cooker meal that fills your home with rich, savory aromas while you go about your day. This honey mustard chicken thigh recipe is one of my go-to dinners when I want something comforting, flavorful, and ridiculously easy to make. The combination of bold Dijon mustard, sweet honey, and smoky paprika creates a sauce that’s both tangy and slightly sweet, clinging to every juicy bite of the chicken.

this RECIPE

And the best part? It’s completely gluten-free, making it a great option for anyone avoiding wheat. Plus, with the slow cooker doing all the heavy lifting, you’ll have plenty of time to kick back and relax before dinner is served.

A little backstory: how I fell in love with this dish

I first made this dish on a busy weeknight when I had zero energy left for cooking but still wanted something home-cooked. I remember throwing everything into the slow cooker, crossing my fingers, and hoping for the best. The result? A ridiculously tender, flavorful chicken that practically melted off the bone.

The honey mustard sauce was a happy accident—I had just enough Dijon and honey left in my fridge, so I figured, why not? The combination was tangy, sweet, and a little smoky from the paprika. I knew right away this was a keeper. Now, I make this at least once a month, and every time, my family asks why I don’t make it more often.

The magic of honey mustard: a little history

Honey mustard has been around for centuries, with variations dating back to ancient Rome, where mustard seeds were mixed with honey and vinegar to create a zesty condiment. Over time, this sweet-and-spicy pairing became a staple in French and German cuisine, often used in dressings and marinades.

Today, honey mustard is a beloved favorite for everything from dipping sauces to glazes. In this recipe, it transforms simple chicken thighs into a rich, flavorful dish with just the right balance of sweetness and heat.

Let’s talk ingredients: what makes this dish shine

• Chicken thighs – Bone-in, skin-on thighs are best for flavor and tenderness, but boneless, skinless works too. If using boneless, reduce cooking time slightly.
• Dijon mustard – The bold, tangy kick balances out the honey’s sweetness. If you only have yellow mustard, it will work, but the flavor will be milder.
• Honey – Adds natural sweetness and helps create a caramelized glaze on the chicken. Maple syrup can be a substitute if needed.
• Smoked paprika – Gives a subtle smoky depth to the dish. If you don’t have it, regular paprika will do, but the smokiness adds an extra layer of flavor.
• Garlic powder – A simple way to add depth without chopping fresh garlic. Feel free to swap in minced garlic for a stronger kick.
• Chicken broth – Keeps the chicken moist and enhances the sauce’s richness. If you’re out of broth, water with a pinch of salt works in a pinch.
• Arrowroot powder – A gluten-free thickening agent that helps the sauce cling to the chicken. Cornstarch can be used instead if needed.
• Coconut milk – Adds creaminess to the sauce without dairy. If you’re not dairy-free, heavy cream is a good alternative.

Essential kitchen tools: keeping it simple

• Slow cooker – This is key for letting the flavors develop over time. If you don’t have one, a Dutch oven on low heat can work too.
• Whisk – Helps mix the sauce ingredients smoothly.
• Plastic baggie or bowl – For tossing the chicken with the arrowroot powder. A simple bowl works fine if you prefer not to use plastic bags.

Step-by-step: making slow cooker honey mustard chicken

1. Coat the chicken

Place the chicken thighs in a plastic baggie (or bowl) and add the arrowroot powder. Give it a shake until the chicken is lightly coated. This helps thicken the sauce later and gives the chicken a nice texture.

2. Mix the sauce

In your slow cooker, whisk together the Dijon mustard, honey, smoked paprika, salt, garlic powder, and chicken broth. Make sure everything is well combined and smooth—no one wants clumps of mustard floating around.

3. Add the chicken

Place the chicken thighs into the slow cooker, making sure each piece gets a good coating of the sauce. Flip them once to ensure they’re evenly covered.

4. Let it cook

Cover and set your slow cooker to low for 6 hours. This slow simmering process makes the chicken incredibly tender and allows the flavors to fully develop. If you’re in a hurry, you can cook it on high for 3-4 hours, but low and slow is best for juicy chicken.

5. Add the coconut milk

About 15 minutes before serving, stir in the coconut milk to add creaminess to the sauce. Let it warm through, then give everything a final stir.

6. Serve and enjoy

Carefully remove the chicken (it will be fall-apart tender) and spoon extra sauce over the top. Pair it with rice, mashed potatoes, or roasted veggies for a full meal.

Variations to try: mix it up!

• Make it spicy – Add a teaspoon of red pepper flakes or a dash of hot sauce for some heat.
• Lemon twist – Stir in a squeeze of fresh lemon juice before serving for extra brightness.
• Vegan alternative – Swap the chicken for jackfruit or tofu and use vegetable broth instead of chicken broth.
• Dairy-free alternative – Already dairy-free thanks to coconut milk, but you can use almond milk if needed.
• Maple mustard version – Substitute maple syrup for honey for a slightly deeper sweetness.

Serving suggestions: what goes well with this dish?

This honey mustard chicken pairs beautifully with simple sides:

• Mashed potatoes – Creamy and rich, perfect for soaking up the sauce.
• Steamed broccoli – A fresh contrast to the sweet and tangy sauce.
• Quinoa or rice – A hearty, gluten-free base that complements the dish.
• Roasted sweet potatoes – Their natural sweetness enhances the honey mustard flavors.

What to drink with it?

• White wine – A crisp Sauvignon Blanc or Chardonnay pairs beautifully.
• Iced tea – A refreshing, slightly sweet tea balances the flavors.
• Sparkling water with lemon – If you’re keeping it non-alcoholic, this is a great palate cleanser.

Storage and reheating tips

• Fridge – Store leftovers in an airtight container for up to 4 days.
• Freezer – Freeze in portions for up to 3 months. Let it thaw overnight before reheating.
• Reheat – Warm on the stove over low heat or in the microwave in short bursts, adding a splash of broth if needed.

Scaling the recipe: make more or less

• For fewer servings, halve all the ingredients and check the chicken at 4 hours.
• For more, double everything, but keep the cooking time the same. Just make sure your slow cooker isn’t overcrowded.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, but they tend to dry out more. If using breasts, check for doneness at 4 hours.

2. Can I make this in an Instant Pot?
Absolutely! Cook on high pressure for 10 minutes, then do a natural release for 5 minutes.

3. Does the coconut milk make it taste like coconut?
Not really! It just adds creaminess without a strong coconut flavor.

4. Can I prepare this ahead of time?
Yes! Mix everything except the coconut milk and store in the fridge overnight.

5. What can I use instead of arrowroot powder?
Cornstarch works just as well—same amount!

Give this slow cooker honey mustard chicken a try!

If you’re looking for an easy, flavorful dinner that practically cooks itself, this is it. The slow-cooked chicken, rich honey mustard sauce, and creamy finish make for a comforting meal everyone will love. Try it out and let me know how it turns out—I’d love to hear if you add your own spin!

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