This slow cooker 4-ingredient honey mustard glazed potatoes recipe is the kind of side dish that quietly steals the show. My uncle actually brought a version of this to one of our spring family gatherings, and everyone was hovering over the slow cooker, sneaking extra forkfuls and begging him to spill the secret. The charm is in how simple it is—just baby potatoes, honey, mustard, and a little butter—yet it turns into a sweet, tangy, glossy glaze that clings to every bite. It’s perfect for busy weeknights, holidays, or potlucks when you want something comforting and crowd-pleasing without a lot of fuss.
These honey mustard glazed potatoes are lovely alongside roasted or grilled chicken, ham, pork chops, or even simple baked fish. I like to serve them right out of the slow cooker on the warm setting so the sauce stays glossy and thick. Add a green vegetable—like steamed green beans, roasted asparagus, or a crisp salad—to balance the sweetness. They also fit in nicely on a holiday table with other sides like rolls and a veggie casserole. If you’re feeding kids, put the slow cooker on the table with a serving spoon so everyone can help themselves; the sticky sauce tends to be a big hit.
Slow Cooker Honey Mustard Glazed PotatoesServings: 6
Ingredients
2 pounds small yellow baby potatoes, halved if larger than 1 inch
1/3 cup honey
1/3 cup Dijon mustard (or half Dijon, half yellow mustard for a milder flavor)
3 tablespoons unsalted butter, melted
Directions
Rinse the yellow baby potatoes and pat them dry. If any potatoes are larger than about 1 inch, cut them in half so they cook evenly and soak up more of the glaze.
In a medium bowl, whisk together the honey, Dijon mustard, and melted butter until the mixture is smooth, thick, and glossy. Taste and adjust the balance: add a little more honey if you like it sweeter, or a spoonful more mustard if you prefer extra tang.
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help keep the glaze from sticking too much.
Add the potatoes to the slow cooker. Pour the honey mustard butter mixture evenly over the top, using a spatula to scrape out every bit of the glaze.
Gently toss the potatoes in the slow cooker with a large spoon or spatula until they are all coated in the sauce. Spread them into an even layer so they cook consistently.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork. Try not to lift the lid too often, as that can slow down the cooking time.
Once the potatoes are tender, give everything a gentle stir to re-coat them in the thickened honey mustard juices that have pooled at the bottom of the slow cooker. The sauce should look glossy and slightly caramelized around the edges.
If you’d like the glaze a bit thicker, remove the lid and let the potatoes sit on HIGH for an additional 10 to 15 minutes, stirring once or twice, until the sauce clings nicely to the potatoes.
Switch the slow cooker to WARM for serving. Spoon the potatoes into a serving dish or serve them straight from the white slow cooker, making sure to drizzle some of the golden brown honey mustard sauce over the top of each portion.
Variations & Tips
For picky eaters or younger kids, you can swap part of the Dijon for regular yellow mustard to make the flavor a little softer and more familiar—try half and half to start. If your family likes things extra sweet, add an extra tablespoon or two of honey to the glaze. For more tang, stir in a teaspoon of apple cider vinegar with the honey and mustard. If you’re watching salt, simply use unsalted butter and season individual portions at the table. For a slightly smoky twist, whisk a pinch of smoked paprika into the sauce before pouring it over the potatoes. To make it dairy-free, replace the butter with a neutral oil or vegan butter; the texture will still be glossy, though a bit less rich. If you want to stretch this dish for a bigger crowd, you can add up to 3 pounds of potatoes and increase the honey and mustard slightly, keeping the same basic ratio so the sauce still coats everything well. Leftovers reheat nicely in the microwave; splash in a teaspoon of water or a tiny drizzle of honey before reheating to loosen the glaze if it has thickened too much.
