Slow Cooker Outback Alice Springs Chicken
This Slow Cooker Alice Springs Chicken is a spot-on copycat of the famous Outback Steakhouse favorite, bringing all the flavors of the classic restaurant favorite right to your kitchen – no grill required!
Every bite is packed with a combination of sweet, smoky, and creamy flavors, all made effortlessly in your slow cooker. The slow cooker keeps the chicken moist and flavorful while the sauce thickens into something rich and mouthwatering.
A true family-friendly dinner with the signature Outback taste that feels just a little bit fancy, but without the fuss or mess. Whether you’re serving it with mashed potatoes, roasted veggies, or over rice, it’s a dish that never disappoints.
Before scrolling to the recipe, don’t miss the tips section below. A few small tricks make this chicken turn out perfect every time.
Serves: 4
Prep time: 10 minutes
Cook time: 4 hours
Why You’ll Love This Recipe
This recipe gives you everything you crave from the restaurant version but with the convenience of a slow cooker.
You don’t need to babysit the pan or turn on the oven. It’s great for family dinners, easy enough for busy weeknights, and satisfying enough for weekends when you want something hearty but still simple.
Plus, it reheats beautifully, making it perfect for meal prep or leftovers the next day.
How To Make Slow Cooker Outback Alice Springs Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon butter
- ¼ cup dijon mustard
- ¼ cup honey
- 8 ounces sliced mushrooms
- 8 slices cooked crumbled bacon, divided
- ¼ heavy cream
- 1 cup colby jack cheese, shredded
- Parsley for garnish
Step-by-Step Guide
1. Season your chicken breasts with the garlic salt, onion powder, paprika and black pepper.
2. Melt the butter over medium high heat in a large skillet.
3. Quickly sear the chicken on each side, we just want color, not to cook the chicken through.
4. Add the chicken to the slow cooker.
5. Whisk together the mustard and honey and pour over the chicken.
6. Top with the mushrooms and half the crumbled bacon.
7. Cover and cook on low 4-6 hours until the chicken is tender.
8. Whisk the heavy cream into the slow cooker sauce.
9. Top the chicken with the cheese and remaining bacon.
10. Cover and cook for 5 minutes until cheese is melted.
11. Garnish with remaining bacon and parsley.
12. Serve!
Tips, Tricks and Storage
- Sear for Flavor: Don’t skip searing the chicken in a skillet before adding it to the slow cooker. It adds color and seals in the juices, making a truly tasty dish.
- Use Thick-Cut Bacon for Best Flavor: Crisp it up before adding to the slow cooker so it keeps its texture. Soft or uncooked bacon will turn chewy as it cooks.
- Layer Carefully: Chicken goes on the bottom, mushrooms and bacon on top. This keeps the meat juicy and evenly flavored. Cheese goes at the very top for the perfect texture. The bottom layer absorbs flavor, while the top melts into a gooey, golden topping.
- Add Cheese & Cream at the End: Stir the cream in at the end to prevent it from curdling during the long cook time. Sprinkle the cheese during the last 10–15 minutes of cooking or right before serving so it melts perfectly—no need to overcook either of these.
- Serve With: Mashed potatoes, buttered noodles, roasted veggies, or even a soft dinner roll to soak up all that tasty sauce.
- Storage: Leftovers keep well in the fridge in an airtight container for up to 4 days. You can also freeze cooked (and fully cooled) portions for up to 2 months. Thaw it overnight in the fridge, then warm it in the microwave or oven (covered) at 325ºF until heated through. Add a splash of cream or broth to loosen the sauce if needed.
Variations
This dish is easy to customize depending on what you have or what you’re craving. Add sweet onions for a more distinct flavor. Swap the cheddar for Colby Jack, Monterey Jack, or even smoked Gouda if you want something different.
If you like a bit of kick, stir a pinch of cayenne or a drizzle of hot sauce into the honey mustard mixture before cooking. Swap half the honey mustard for your favorite BBQ sauce for a smoky twist.
And for a lighter version, serve over cauliflower mash or sautéed spinach instead of potatoes or rice.
Substitutions
Chicken Breasts → Chicken Thighs
Thighs are juicier and hold up well to slow cooking. Just adjust the cook time slightly since dark meat can take a little longer.
Dijon Mustard → Yellow Mustard
Yellow mustard works in a pinch, but it will be slightly tangier.
Heavy Cream → Another cream alternative
Use half-and-half, evaporated milk, or cream cheese, whisked with a splash of milk.
Cheddar → Colby, Monterey Jack, or Mozzarella
Truthfully, any good melting cheese will work here. Each gives the dish a slightly different flavor profile.
Bacon → Turkey Bacon or Pancetta
Both options work well and still deliver that smoky, savory note.
Green Onions → Chives or Parsley
For a mild alternative, use chopped parsley or chives for a pop of color.
Frequently Asked Questions
Q: Can I use frozen chicken?
Yes, but it’s best to thaw it first for even cooking. Starting from frozen can release extra liquid and thin out the sauce.
Q: Can I make this ahead of time?
Definitely, you can prepare all the components the night before and refrigerate them. In the morning, just add everything to the slow cooker and let it do the work.
Q: What should I serve with it?
This chicken goes great with mashed potatoes, rice, roasted veggies, or even over buttered noodles. It’s also delicious with a simple side salad for something lighter.
Q: How do I prevent the cheese from becoming greasy?
Add the cheese only during the last few minutes of cooking — just long enough to melt. This keeps it gooey without releasing too much oil.
If you loved this Slow Cooker Outback Alice Springs Chicken, be sure to try more favorites from our slow cooker chicken collection. The Slow Cooker Chicken Pot Pie Casserole and Slow Cooker Chicken Pot Roast are all packed with flavor and made to simplify dinnertime without sacrificing taste.
Slow Cooker Outback Alice Springs Chicken
Print Recipe
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon butter
- ¼ cup dijon mustard
- ¼ cup honey
- 8 ounces sliced mushrooms
- 8 slices cooked crumbled bacon divided
- ¼ heavy cream
- 1 cup colby jack cheese shredded
- Parsley for garnish
Instructions
- Season your chicken breasts with the garlic salt, onion powder, paprika and black pepper.
- Melt the butter over medium high heat in a large skillet.
- Quickly sear the chicken on each side, we just want color, not to cook the chicken through.
- Add the chicken to the slow cooker.
- Whisk together the mustard and honey and pour over the chicken.
- Top with the mushrooms and half the crumbled bacon.
- Cover and cook on low 4-6 hours until the chicken is tender.
- Whisk the heavy cream into the slow cooker sauce.
- Top the chicken with the cheese and remaining bacon.
- Cover and cook for 5 minutes until cheese is melted.
- Garnish with remaining bacon and parsley.
- Serve!
Notes
Tips, Tricks & Storage
Sear for Flavor Don’t skip searing the chicken in a skillet before adding it to the slow cooker. It adds color and seals in the juices, making a truly tasty dish. Use Thick-Cut Bacon for Best Flavor Crisp it up before adding to the slow cooker so it keeps its texture. Soft or uncooked bacon will turn chewy as it cooks. Layer Carefully Chicken goes on the bottom, mushrooms and bacon on top. This keeps the meat juicy and evenly flavored. Cheese goes at the very top for the perfect texture. The bottom layer absorbs flavor, while the top melts into a gooey, golden topping. Add Cheese & Cream at the End Stir the cream in at the end to prevent it from curdling during the long cook time. Sprinkle the cheese during the last 10–15 minutes of cooking or right before serving so it melts perfectly—no need to overcook either of these. Serve With Mashed potatoes, buttered noodles, roasted veggies, or even a soft dinner roll to soak up all that tasty sauce. Storage Leftovers keep well in the fridge in an airtight container for up to 4 days. You can also freeze cooked (and fully cooled) portions for up to 2 months. Thaw it overnight in the fridge, then warm it in the microwave or oven (covered) at 325ºF until heated through. Add a splash of cream or broth to loosen the sauce if needed.Variations
This dish is easy to customize depending on what you have or what you’re craving. Add sweet onions for a more distinct flavor. Swap the cheddar for Colby Jack, Monterey Jack, or even smoked Gouda if you want something different. If you like a bit of kick, stir a pinch of cayenne or a drizzle of hot sauce into the honey mustard mixture before cooking. Swap half the honey mustard for your favorite BBQ sauce for a smoky twist. And for a lighter version, serve over cauliflower mash or sautéed spinach instead of potatoes or rice.Substitutions
Chicken Breasts → Chicken Thighs Thighs are juicier and hold up well to slow cooking. Just adjust the cook time slightly since dark meat can take a little longer. Dijon Mustard → Yellow Mustard Yellow mustard works in a pinch, but it will be slightly tangier. Heavy Cream → Another cream alternative Use half-and-half, evaporated milk, or cream cheese, whisked with a splash of milk. Cheddar → Colby, Monterey Jack, or Mozzarella Truthfully, any good melting cheese will work here. Each gives the dish a slightly different flavor profile. Bacon → Turkey Bacon or Pancetta Both options work well and still deliver that smoky, savory note. Green Onions → Chives or Parsley For a mild alternative, use chopped parsley or chives for a pop of color.Private Notes
