Slow Cooker Outback Alice Springs Chicken
Serves: 4
Prep time: 10 minutes
Cook time: 4 hours
This Slow Cooker Alice Springs Chicken is a spot-on copycat of the famous Outback Steakhouse favorite, tender chicken breasts slow-cooked in a rich honey mustard sauce, topped with savory mushrooms, crispy bacon, and melty Colby Jack cheese.
Every bite is packed with sweet, smoky, creamy flavor, all made effortlessly in your slow cooker.
No grill, no fuss, just that signature Outback flavor in a hands-off, family-friendly dinner that feels just a little bit fancy.
It’s perfect over mashed potatoes!
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!
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze chicken (fully cooled) with sauce and toppings for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheating: Warm 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
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the honey mustard.
- Low Carb Version: Serve over cauliflower mash or sautéed spinach instead of potatoes or rice.
- BBQ Alice Springs: Swap half the honey mustard for your favorite BBQ sauce for a smoky twist.
- Add Onions: Add sliced sweet onions with the mushrooms for extra flavor and texture.
Substitutions
- Chicken Breasts: Swap with boneless skinless thighs for juicier results.
- Heavy Cream: Use half and half, evaporated milk, or cream cheese whisked with a splash of milk.
- Colby Jack: Substitute with cheddar, mozzarella, Monterey Jack, or a mix.
- Dijon Mustard: Yellow mustard works in a pinch, but it will be slightly tangier.
Tips & Tricks
- Sear for Flavor: Don’t skip the skillet step, it adds color and seals in the juices before slow cooking.
- Layer Wisely: Chicken goes on the bottom, mushrooms and bacon on top, this keeps the meat juicy and evenly flavored.
- Add Cream Last: Stir the cream in at the end to prevent it from curdling during the long cook time.
- Melt Cheese Gently: After adding the cheese, cover just until melted, no need to overcook.
- Serve With: Mashed potatoes, buttered noodles, roasted veggies, or even a soft dinner roll to soak up all that sauce.
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
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze chicken (fully cooled) with sauce and toppings for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheating: Warm 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
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the honey mustard.
- Low Carb Version: Serve over cauliflower mash or sautéed spinach instead of potatoes or rice.
- BBQ Alice Springs: Swap half the honey mustard for your favorite BBQ sauce for a smoky twist.
- Add Onions: Add sliced sweet onions with the mushrooms for extra flavor and texture.
Substitutions
- Chicken Breasts: Swap with boneless skinless thighs for juicier results.
- Heavy Cream: Use half and half, evaporated milk, or cream cheese whisked with a splash of milk.
- Colby Jack: Substitute with cheddar, mozzarella, Monterey Jack, or a mix.
- Dijon Mustard: Yellow mustard works in a pinch, but it will be slightly tangier.
Tips & Tricks
- Sear for Flavor: Don’t skip the skillet step, it adds color and seals in the juices before slow cooking.
- Layer Wisely: Chicken goes on the bottom, mushrooms and bacon on top, this keeps the meat juicy and evenly flavored.
- Add Cream Last: Stir the cream in at the end to prevent it from curdling during the long cook time.
- Melt Cheese Gently: After adding the cheese, cover just until melted, no need to overcook.
- Serve With: Mashed potatoes, buttered noodles, roasted veggies, or even a soft dinner roll to soak up all that sauce.
