Enjoy an Outback Steakhouse dining experience without leaving home. Slow cooker Alice Springs chicken is as creamy, cheesy, and crave-worthy as you remember. All done in the crockpot, it’s comfort food with no reservations required!
I don’t know what’s more exciting, picking and choosing what copycat recipe I’m going to make next, or creating a recipe that is so close to the original that my kids are impressed 😉
This Alice Springs chicken recipe is the latest addition to my collection of the best copycat recipes, which already includes Olive Garden chicken gnocchi soup, slow cooker Chipotle carnitas, and Texas Roadhouse rolls, to name a few.
It’s made in the slow cooker, and as with most slow cooker recipes, it’s done with minimal effort. The results are beautifully seasoned and seared chicken slow-cooked in a sweet and tangy honey mustard sauce and then topped off with crispy bacon, sautéed mushrooms, and melted cheese.
This comfort food recipe done in the crockpot delivers the same flavors at home without the restaurant prices!
Outback Alice Springs Chicken
Why you’ll love this recipe
- So much flavor in every bite.
- Easy to make with minimal cleanup.
- Leftovers are just as good!
- It’s customizable to make it your own.
Helpful Tools
- Slow cooker or this model that allows you to sear right in the crock
- Large skillet
- Tongs
- Cheese grater
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Chicken: I use boneless skinless chicken breasts but you can use thighs if you prefer dark meat.
- Seasoning: Garlic salt, onion powder, paprika, and black pepper.
- Butter: For searing the chicken with extra flavor.
- Dijon mustard and honey: Together this makes the honey mustard sauce that the chicken is cooked in.
- Sliced mushrooms and bacon: Cook the bacon and crumble it and clean and slice the mushrooms. Cooking bacon in the oven is the easiest, most mess free way to go about it.
- Heavy cream: Added in at the end for a rich, creamy sauce.
- Colby Jack cheese: Freshly shredded cheese please! You can swap for cheddar, mozzarella, or Monteray Jack, if preferred. You can also use a combination of cheeses.
- Parsley: Fresh herbs for garnish.
How to make Alice Springs Chicken Recipe
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Trim the chicken breasts and coat with seasonings. Sear the chicken in melted butter in a large skillet over medium-high heat. It should be seared to seal in the juices but not cooked through.
- Step Two: Transfer the seared chicken to the slow cooker. In a small bowl, whisk the mustard and honey together and pour it over the chicken. Top with mushrooms and half of the crumbled bacon.
- Step Three: Cover with the lid and cook on LOW for 4-6 hours. Use tongs to remove the breasts to a plate and then whisk in the heavy cream.
- Step Four: Return the chicken to the slow cooker and submerge it in the sauce. Top with shredded cheese and the rest of the bacon. Let it sit covered for 5 minutes until the cheese melts.
- Step Five: Garnish with fresh parsley and the rest of the bacon. Enjoy!
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How to serve it
Serve over a mound of garlic mashed potatoes or egg noodles and let either one soak up all of that delicious creamy honey mustard sauce. Finish with a chopped veggie salad, and dinner is served.
- Do not overcook the chicken. Searing the chicken helps to lock in the juices.
- Cook on LOW temperature. I don’t recommend cooking the chicken on high. That can dry out the meat.
- If you chop and cook the bacon in a skillet, you can use some bacon grease instead of butter to sear the chicken breasts before adding them to the crockpot.
- Add the cream last, otherwise it’ll curdle if left too long in the heat.
- For a smoky flavor, swap half of the honey mustard mixture with your favorite BBQ sauce. While we’re making copycat recipes, try my KFC honey BBQ sauce.
Storage & Reheating
How to store leftovers
Keep leftovers stored in an airtight container for up to 3 days in the fridge.
Freezing Instructions
This freezes well, including the sauce, mushrooms, and bacon! Once completely cooled, transfer it to a freezer bag or freezer-safe container. Keep frozen for up to 1 month and then thaw it in the fridge overnight before you reheat it.
Reheating Instructions
I recommend reheating in a skillet or in the oven for the best results. Add a splash of broth or cream to loosen it up as it reheats.
Need more slow cooker recipes? Try these:
Crockpot Honey Bourbon Chicken
Click here to view my entire collection of slow cooker recipes.
Slow Cooker Alice Springs Chicken – Outback Copycat Recipe
Video
Equipment
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 bacon cooked & crumbled, divided
- ¼ cup heavy cream
- 1 cup colby jack cheese shredded
- parsley for garnish
Instructions
- Trim and season the chicken breasts with garlic salt, onion powder, paprika, and black pepper.1 ½ pounds boneless skinless chicken breasts, ½ teaspoon garlic salt, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon black pepper
- To a large skillet over medium high heat, add the butter. Once melted, quickly sear the chicken on each side. The goal is for some color and to seal in the juices, not cook the chicken through.1 Tablespoon butter
- Once seared, move the chicken to the basin of a 6 quart slow cooker.
- To a small bowl, add the mustard and honey and whisk together. Pour the mixture over the chicken.¼ cup dijon mustard, ¼ cup honey
- Top with the mushrooms and half the crumbled bacon.8 ounces sliced mushrooms, 8 slices bacon
- Cover and cook on LOW 4-6 hours until the chicken is tender and cooked through.
- Use tongs to remove the chicken breasts to a plate. Whisk the heavy cream into the slow cooker sauce and then put the chicken back into the sauce.¼ cup heavy cream
- Top the chicken with the cheese and remaining bacon.1 cup colby jack cheese
- Cover and cook for 5 minutes or until the cheese is melted.
- Garnish with remaining bacon and parsley and serve.parsley
Notes
- Searing the chicken helps lock in flavor and moisture. It’s an important step.
- If you chop and cook the bacon is a skillet, you can use some bacon grease and the same skillet to sear the chicken, instead of butter.
- I don’t recommend cooking this one on HIGH.
- Make sure to add the heavy cream last as it can curdle if left too long.
- Boneless chicken thighs can be used in place of breasts.
- Cheddar, mozzarella, monterey jack, or a mix can be used in place of colby jack.
- For a smoky twist, swap half the honey mustard mixture with your favorite BBQ sauce.
- Serve over mashed potatoes or buttered noodles with a veggie or side salad.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
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Absolutely loved this recipe tonight, even got a compliment from my husband. It’s travelled a long way to here in Cornwall, UK. Thank you
I love that, thank you for reporting back!
⭐️⭐️⭐️⭐️⭐️
I made this Alice Springs Chicken in the crockpot, and it turned out amazing! The chicken was so tender and flavorful — the honey mustard, bacon, mushrooms, and melted cheese came together perfectly. My whole family loved it (even the picky ones!) and there were no leftovers. This one’s definitely going into our regular dinner rotation!
I’m so happy to hear that, thank you for reporting back!