CROCK POT HONEY MUSTARD CHICKEN
A rich, creamy honey mustard chicken made effortlessly in the slow cooker. With just 10 minutes of prep and a handful of pantry staples, this crowd-pleasing dinner practically makes itself — perfect for busy weeknights.
Ingredients
- 2 lbs boneless skinless chicken breasts or boneless thighs
- 3 tbsp Dijon mustard
- 3 tbsp honey
- 2 cloves garlic minced
- 2 tbsp unsalted butter melted
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp oregano dried
- ½ tsp onion powder
- ½ tsp paprika
- ½ cup heavy cream added near end of cooking
- 1 tbsp cornstarch
- 1 tbsp cold water for cornstarch slurry
Instructions
- Step 1 – Season the Chicken Pat the chicken dry with paper towels. Evenly sprinkle salt, pepper, oregano, onion powder, and paprika over all sides of the chicken.Step 2 – Make the Honey Mustard Sauce In a small bowl, whisk together the Dijon mustard, honey, minced garlic, and melted butter until smooth and fully combined.Step 3 – Add to Slow Cooker Place the seasoned chicken into the slow cooker. Pour the honey mustard sauce over the top, spreading it to coat the chicken as evenly as possible.Step 4 – Cook Cover and cook on LOW for approximately 3 hours, or until the chicken reaches an internal temperature of 165°F. Check in at the 2-hour mark if possible to avoid overcooking.Step 5 – Shred or Chunk the Chicken Once fully cooked, use two forks to either pull the chicken into large chunks or shred it completely, depending on your preference.Step 6 – Thicken the Sauce About 30 minutes before serving, stir in the heavy cream. In a small bowl, whisk together the cold water and cornstarch until smooth, then stir the slurry into the slow cooker. Cook on LOW or WARM for 30 minutes until the sauce thickens. Serve and enjoy!
Notes
- Don't use the HIGH setting. Chicken breasts cook best on LOW — high heat leads to dry, tough meat.
- Fat keeps it juicy. The butter in the sauce helps prevent lean chicken breasts from drying out. If using thighs, you can skip the butter.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze for up to 3 months.
- Serving suggestions: Best served over egg noodles or mashed potatoes. Pairs well with roasted green beans, glazed carrots, or a simple salad.
- Variations: Add mushrooms, peppers, or spinach to the pot. Stir in fresh herbs like parsley or thyme with the cream for extra flavor.
Nutrition
Calories: 374kcal, Carbohydrates: 20g, Protein: 38g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 141mg, Sodium: 710mg, Potassium: 705mg, Fiber: 1g, Sugar: 18g, Vitamin A: 711IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 1mg