I like to call this 'Christmas Cravings Cure' because it’s the most-requested dish every holiday season!

In the heart of the Midwest, where the fields stretch on for miles and the air is filled with the scent of fresh hay, comfort food is a way of life. This slow cooker honey mustard chicken is a dish that brings together the sweet and tangy flavors that remind me of Sunday dinners at Grandma's house. It's a recipe that has been passed down through generations, each adding their own touch. The slow cooker does all the work, making it perfect for those busy days when you want a hearty meal waiting for you. This dish is a testament to the simplicity and warmth of Midwestern cooking, where every bite feels like a hug from home.

This honey mustard chicken pairs beautifully with a side of creamy mashed potatoes or buttery corn on the cob, capturing the essence of a true Midwestern meal. A fresh garden salad with a light vinaigrette can add a crisp contrast to the rich flavors of the chicken. And don't forget a slice of warm, crusty bread to soak up all that delicious sauce.

Servings: 4

4 boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Salt and pepper to taste
Fresh thyme or parsley for garnish (optional)

1. In a small bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, salt, and pepper until well combined.

2. Place the chicken breasts in the slow cooker and pour the honey mustard mixture over them, ensuring each piece is well coated.

3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

4. Once cooked, remove the chicken from the slow cooker and let it rest for a few minutes before serving.

5. Garnish with fresh thyme or parsley if desired, and serve with your favorite sides.

For a bit of heat, add a teaspoon of crushed red pepper flakes to the honey mustard mixture. If you prefer a creamier sauce, stir in a quarter cup of heavy cream or sour cream during the last 30 minutes of cooking. You can also use chicken thighs instead of breasts for a richer flavor. For a touch of citrus, add the zest and juice of one lemon to the sauce.