Yummy in my tummy! My hubby can’t seem to get enough of this one!

1. In a small bowl, mix together the honey, Dijon mustard, whole grain mustard, soy sauce, garlic powder, onion powder, salt, and pepper.

2. Place the chicken thighs 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 fully cooked and tender.

4. In a small bowl, mix the cornstarch and water to create a slurry. About 30 minutes before serving, stir the slurry into the slow cooker to thicken the sauce.

5. Once the sauce has thickened, serve the chicken thighs hot, garnished with chopped fresh parsley if desired.

For a bit of a kick, you can add a teaspoon of sriracha or your favorite hot sauce to the honey mustard mixture. If you prefer, you can use chicken breasts instead of thighs; just be mindful they might cook a bit faster. For extra veggies, toss in some sliced carrots or baby potatoes in the slow cooker, and they’ll soak up all that wonderful sauce.