Crock Pot Honey Mustard Chicken Recipe

Introduction

This Crock Pot Honey Mustard Chicken is a simple and flavorful slow-cooker meal perfect for busy days. Tender chicken breasts bathed in a sweet and tangy honey mustard sauce create a comforting dish that’s easy to prepare and sure to please the whole family.

Ingredients

• 1.5 lb chicken breast (about 4 pieces, 6 oz. each; chicken thighs can be used)
• 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 a paper towel. Sprinkle salt, pepper, oregano, onion powder, and paprika evenly over the chicken.
2. Step 2: In a bowl, whisk together honey, Dijon mustard, minced garlic, and melted butter until smooth. Pour this mixture over the chicken, making sure it’s well coated.
3. Step 3: Cover the crock pot and cook on LOW heat for about 3 hours, or until the chicken reaches an internal temperature of 165°F. For best results, check after 2 hours to prevent overcooking.
4. Step 4: Once cooked, shred the chicken into large chunks or fully shred it according to your preference.
5. Step 5: About 30 minutes before serving, stir the heavy cream into the sauce in the crock pot.
6. Step 6 (optional): To thicken the sauce, whisk cornstarch and cold water until smooth, then stir into the crock pot. Let it cook on warm or low for 30 minutes or until the sauce reaches your desired thickness.
7. Step 7: Serve the chicken hot with the creamy honey mustard sauce spooned over the top.

Tips & Variations

• Use chicken thighs instead of breasts for more flavor and juiciness; you can omit the butter if using thighs.
• If you want a thicker sauce without cornstarch, remove the lid for the last 30 minutes to reduce the liquid slightly.
• Substitute melted butter with olive oil for a different fat profile while still keeping the chicken moist.
• Check the chicken earlier to avoid overcooking—it can dry out quickly on high heat or with too long cooking times.

Storage

Store leftover chicken in an airtight container in the refrigerator for 3-4 days. For best moisture retention, use a shallow container and cover the chicken with extra sauce before sealing. To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Reheat gently on the stove or in a 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 in this recipe and tend to stay juicier. If using thighs, you can leave out the butter in the sauce since thighs have more fat.

How do I prevent the chicken from drying out?

Cook the chicken only on the low setting and avoid cooking longer than necessary. Using a bit of fat like butter or oil in the sauce helps lock in moisture, especially for lean chicken breasts.

Crock Pot Honey Mustard Chicken Recipe

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4.6 from 146 reviews

This Crock Pot Honey Mustard Chicken recipe features tender, juicy chicken breasts slow-cooked in a rich honey mustard sauce, enhanced with garlic, oregano, and paprika. Finished with a touch of cream and optional cornstarch for thickening, it’s an easy and flavorful meal perfect for busy days.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 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

Sauce

• ¼ cup honey
• ¼ cup dijon mustard
• 2 Tbsp butter, melted
• 2–3 garlic cloves, minced
• ¼ cup heavy cream

Optional for thickening

• 2 Tbsp corn starch
• 4 Tbsp cold water

Instructions

1. Prepare and season the chicken: Pat your chicken dry with a paper towel. Sprinkle the salt, pepper, oregano, onion powder, and paprika evenly over the chicken pieces, ensuring thorough coverage.
2. Mix the honey mustard sauce: In a bowl, whisk together the honey, dijon mustard, minced garlic, and melted butter until the sauce is smooth and well combined.
3. Combine chicken and sauce in crock pot: Pour the honey mustard sauce over the seasoned chicken in the crock pot, making sure the chicken is well coated with the mixture.
4. Cook the chicken: Close the crock pot and cook on LOW heat for about 3 hours, or until the chicken reaches an internal temperature of 165°F. It is recommended to check at the 2-hour mark to avoid overcooking.
5. Shred the chicken: Once cooked, pull the chicken apart into large chunks or shred it completely according to your preference.
6. Add cream to the sauce: About 30 minutes before serving, stir the heavy cream into the sauce to add richness.
7. Optional sauce thickening: If you prefer a thicker sauce, whisk together the cold water and cornstarch until smooth, then stir it into the sauce. Let it cook on warm or low heat for about 30 minutes to thicken. Thicker texture will develop the longer it cooks.
8. Serve: Once the sauce has reached your desired thickness, serve the honey mustard chicken hot, spooning the sauce over the top.

Notes

• Storage: Keep any leftovers in an airtight container for 3-4 days. For best results, store the chicken submerged in sauce in a shallow container.
• Freezing: Allow the chicken to cool completely before freezing in a freezer-safe container for up to 3 months.
• Cooking tip: Avoid cooking on the high setting to prevent dry, tough chicken. Use the low setting and check doneness early if possible.
• Fattiness: The butter in the sauce helps retain moisture in lean chicken breasts. If using chicken thighs, you can skip the butter or substitute with olive oil for similar effect.

Keywords: Crock Pot Chicken, Honey Mustard Chicken, Slow Cooker Recipe, Easy Chicken Dinner, Comfort Food