Pour this 1 mixture over raw chicken breasts into a slow cooker for a weeknight dinner that hits different every single time

Place the raw chicken breasts in a single layer in the bottom of a slow cooker. It’s fine if they overlap slightly, but try to keep them mostly flat so they cook evenly.

In a medium bowl, whisk together the honey, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, kosher salt, black pepper, and olive oil (if using) until you have a smooth, unified mixture. This is your single flavor base for the dish.

Pour this 1 mixture evenly over the raw chicken breasts in the slow cooker, making sure the tops are well coated. Use a spatula or spoon to spread the mixture if needed so every piece is covered.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and easily shreds with a fork. The exact timing will vary with your slow cooker and the thickness of the chicken breasts, which is one reason the flavor seems to hit a little differently each time.

Once cooked, taste the sauce in the slow cooker and adjust seasoning with a pinch more salt or a splash of apple cider vinegar if you’d like a bit more brightness.

Serve the chicken whole, sliced, or gently shredded, spooning plenty of the honey mustard sauce from the slow cooker over the top. Garnish with chopped fresh parsley or chives if you like. Ladle any extra sauce into a small bowl for passing at the table.