Crockpot Honey Mustard Chicken

Slow cooker honey mustard chicken served over top mashed potatoes.

5 from 2 votes

Crockpot Honey Mustard Chicken

This Crock Pot Honey Mustard Chicken is a 10 minute prep dinner that requires only a handful of ingredients. Simple to vary, can be served a number of ways and it is so delicious! This will be the perfect busy weeknight dinner the whole family will love!

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

1.5 lb chicken breast (about 4, 6 oz. pieces) chicken thighs will work
1 tsp dried oregano
1 tsp paprika
¼ tsp onion powder
½ tsp pepper
½ tsp salt
¼ c honey
¼ c dijon mustard
2 Tbsp butter melted
2-3 garlic cloves minced
1/4 cup heavy cream
optional: 2 Tbsp corn starch and 4 T cold water

Instructions

Pat your chicken dry with a paper towel Sprinkle the salt, pepper, oregano, onion powder and paprika over top, covering the chicken.
Whisk the honey, dijon mustard, garlic and melted butter together until smooth. Pour the mixture over top of the chicken, covering them as much as you can.
Close and cook on LOW heat for bout 3 hours or until the chicken reaches an internal temperature of 165°F. (I suggest checking in at 2 hours if possible.)
When chicken is cooked, you can pull it apart in large chunks or completely shred it. About 30 minutes before serving, add the cream and stir into the sauce.
To thicken the sauce, whisk the cold water and cornstarch together until smooth. Stir it into the sauce and allow it heat at warm or low setting for about 30 minutes to thicken. It will thicken more the longer it cooks and may take a bit depending on your crock pot.
Once to desired thickness, serve!

Notes

Storage: Store any leftover chicken in an airtight container for about 3-4 days. If you can put it in a shallow container and cover the chicken with more sauce, even better!To freeze, allow it to cool completely and then transfer to a freezer safe container. Freeze for up to 3 months.

Don't overcook the chicken. I know this is sometimes easier said than done. If you have a crock pot that will automatically switch to warm setting after cook time is complete that is great. Or if you are able to check in at the 2 hour mark and see where things are and adjust as needed, that's great.

Only cook on the low setting. Chicken is too finicky and cooking it on high too often ends up with tough, dry chicken.

The key to moist chicken in the crock pot is: FAT! The small amount of butter in the honey mustard sauce will help lock in juiciness since chicken breasts are very lean. If you use chicken thighs, you can omit the butter. Feel free to sub this for some olive oil as well

Nutrition