Crockpot Honey Mustard Chicken Recipe

Introduction

This Crockpot Honey Mustard Chicken is a wonderfully easy and flavorful dish perfect for busy weeknights. Tender chicken breasts slow-cooked in a sweet and tangy honey mustard sauce make for comforting, juicy results without any fuss. It’s a crowd-pleaser that pairs well with rice, veggies, or mashed potatoes.

Ingredients

• 1.5 lb chicken breast (about 4 pieces, 6 oz each) or chicken thighs
• 1 tsp dried oregano
• 1 tsp paprika
• ¼ tsp onion powder
• ½ tsp pepper
• ½ tsp salt
• ¼ cup honey
• ¼ cup Dijon mustard
• 2 Tbsp butter, melted
• 2–3 garlic cloves, minced
• ¼ cup heavy cream
• Optional: 2 Tbsp cornstarch and 4 Tbsp cold water (for thickening)

Instructions

1. Step 1: Pat the chicken dry with paper towels. Sprinkle salt, pepper, oregano, onion powder, and paprika evenly over the chicken pieces.
2. Step 2: In a bowl, whisk together honey, Dijon mustard, minced garlic, and melted butter until smooth. Pour this sauce over the chicken, making sure to coat all pieces well.
3. Step 3: Cover and cook on LOW heat in the crockpot for about 3 hours, or until the chicken reaches an internal temperature of 165°F. If possible, check at 2 hours to avoid overcooking.
4. Step 4: Once cooked, shred or chunk the chicken as desired. About 30 minutes before serving, stir in the heavy cream to the sauce.
5. Step 5: To thicken the sauce, whisk cold water and cornstarch together until smooth. Stir this into the crockpot and cook on warm or low for about 30 minutes until thickened to your liking.
6. Step 6: Serve the chicken hot with your choice of sides, spooning the luscious sauce over top.

Tips & Variations

• Use chicken thighs instead of breasts for more fat and flavor; omit the butter if using thighs.
• Check the crockpot around the 2-hour mark to avoid drying out the chicken.
• If you prefer a thicker sauce, add the cornstarch slurry gradually and cook until your desired consistency is reached.
• Substitute melted butter with olive oil for a different flavor and to keep it dairy-free if using non-dairy cream.

Storage

Store leftover chicken in an airtight container in the refrigerator for 3-4 days. For best results, place the chicken in a shallow container and cover with extra sauce to keep it moist. You can freeze the cooled chicken in a freezer-safe container for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great and are naturally more flavorful and juicy. If you use thighs, you can omit the butter in the sauce since thighs have more fat.

How do I prevent the chicken from drying out in the crockpot?

Cook the chicken only on the low setting and avoid overcooking. Checking the chicken at around 2 hours helps gauge doneness. Including butter or using chicken thighs also helps keep the meat moist.

Crockpot Honey Mustard Chicken Recipe

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This Crockpot Honey Mustard Chicken recipe offers tender, juicy chicken breasts slow-cooked in a flavorful honey mustard sauce made with Dijon mustard, honey, garlic, and a touch of butter. The slow cooking method ensures the chicken absorbs all the savory and sweet flavors, with an optional creamy finish that makes for a rich, melt-in-your-mouth meal perfect served with rice, mashed potatoes, or veggies.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 1.5 lb chicken breast (about 4 pieces, 6 oz each), chicken thighs can also be used
• 1 tsp dried oregano
• 1 tsp paprika
• ¼ tsp onion powder
• ½ tsp pepper
• ½ tsp salt

Honey Mustard Sauce

• ¼ cup honey
• ¼ cup Dijon mustard
• 2–3 garlic cloves, minced
• 2 Tbsp butter, melted (optional if using chicken thighs; can substitute olive oil)

Finishing Ingredients

• ¼ cup heavy cream
• Optional for thickening: 2 Tbsp corn starch
• Optional for thickening: 4 Tbsp cold water

Instructions

1. Prepare the chicken: Pat your chicken dry thoroughly with paper towels to ensure the seasoning sticks properly and for better texture. Sprinkle salt, pepper, oregano, onion powder, and paprika evenly over the chicken breasts, ensuring good coverage on all sides.
2. Make the honey mustard sauce: In a bowl, whisk together honey, Dijon mustard, minced garlic, and melted butter until the mixture is smooth and well combined.
3. Combine chicken and sauce in crockpot: Pour the honey mustard mixture over the seasoned chicken, making sure the chicken is well coated with the sauce. Close the crockpot lid securely.
4. Cook on low heat: Set the crockpot to low and cook for about 3 hours or until the chicken reaches an internal temperature of 165°F. It is recommended to check the chicken around the 2-hour mark to avoid overcooking and dryness.
5. Shred or chunk the chicken: Once fully cooked, you can shred or pull the chicken apart into large chunks as preferred, mixing it well with the sauce inside the crockpot.
6. Add cream and stir: About 30 minutes before serving time, pour in the heavy cream and stir thoroughly to incorporate it into the sauce, making it richer and creamier.
7. Optional thickening step: If you prefer a thicker sauce, mix the cold water and cornstarch together until smooth, then stir it into the sauce. Continue cooking on the warm or low setting for about 30 minutes. The sauce will thicken gradually; timing depends on your crockpot.
8. Serve: Once the sauce has reached your desired consistency, serve the chicken hot, pairing it with your favorite sides like rice, pasta, or steamed vegetables.

Notes

• Storage: Keep leftover chicken in an airtight container for 3-4 days. For best flavor, store in a shallow container covered with extra sauce.
• Freezing: Cool completely then freeze in a freezer-safe container for up to 3 months.
• Don’t overcook the chicken: Check at 2 hours if possible to prevent dryness; cooking on high is not recommended as it can toughen the chicken.
• Use only low heat for slow cooking to maintain juiciness.
• The butter in the sauce helps lock moisture into the lean chicken breasts. If using chicken thighs, you may omit the butter or substitute with olive oil.

Keywords: Crockpot chicken, honey mustard chicken, slow cooker chicken, easy chicken recipe, creamy honey mustard sauce, crockpot dinner