Meet your new favorite crockpot recipe with this honey mustard chicken! First, it’s infused with the flavors of Dijon mustard, honey, fresh garlic, and heavy cream for a delicious meal. And, you’ll appreciate the convenience and minimal cleanup. So, get the crock pot out and let’s make some easy slow cooker chicken for dinner tonight!
Cooking chicken in a slow cooker ensures that it remains fall-apart tender and soaks up all the delicious flavors of the sauce. If you’re looking for a no-fuss, flavorful slow cooker chicken recipe, this crockpot honey garlic chicken is not only easy but also highly customizable—swap out the mustard for Dijon, add a hint of spice with red pepper flakes, or mix in fresh herbs for extra depth of flavor.
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Why You Should Make This Slow Cooker Honey Mustard Chicken
- This easy crockpot honey garlic chicken recipe is perfect for honey mustard lovers! I call it the trifecta of sauces—honey, tangy mustard, and garlic—turned into a creamy sauce that coats the meat.
- There’s no need to spend time slaving over a stove or turning on the oven—just set it and forget it. What’s easier than a dump and go slow cooker meal? There’s something so relaxing about walking in the door knowing dinner is ready to serve.
- Just like chicken tenders dipped in honey mustard sauce, the kiddos will love this dinner! And you’ll appreciate the lean protein in this easy dinner.
Looking for a fast chicken recipe? Check out our grilled chicken nuggets Chick Fil A (a copycat recipe). They’re ready in minutes!
Ingredient Notes and Substitutions
- Chicken stock or broth – this is essential for adding flavor and keeping the breasts or thighs moist.
- Yellow onion – you can substitute with white or red onions.
- Dijon mustard – a suitable swap here would be stone ground mustard.
- Honey – warm it up in the microwave for 15-30 seconds or in a bowl of warm water so it’s easier to mix.
- Unsalted butter – is you use salted butter, just omit the kosher salt.
- Worcestershire sauce – gives depth of flavor. Use soy sauce in it’s place if you’re out.
- Fresh garlic cloves – don’t skip the garlic! Although I like using fresh garlic, prepared garlic in the jar is fine to use.
- Spices and herbs: oregano, black pepper, kosher salt, and garlic powder help season this dish.
- Skinless, boneless chicken breasts – or bone in. If using bone-in, I recommend removing the meat from the bone before adding them to the crock pot. Instead of breasts, you can easily swap them for boneless, skinless thighs or use a mixture of poultry pieces.
- Heavy cream – add the creaminess to this recipe. If you don’t have heavy cream, whisk two teaspoons of cornstarch with a 1/3 cup of cold milk in a small bowl to make a cornstarch slurry and use in place of cream.
- Fresh parsley (optional) – makes the perfect garnish on top!
Recipe Variations
- Bone-in chicken thighs – Use bone-in chicken thighs for deeper flavor and juicier results.
- Spicy honey mustard – Add a pinch of paprika and cayenne for a spicy kick.
- Garlic lover’s version – Double the amount of garlic for extra bold flavor.
- Creamy honey mustard – Stir in a splash of heavy cream or Greek yogurt before serving for a richer sauce.
- Baked – Instead of slow cooking, bake at 375°F for 40 minutes.
Equipment Used
- Cutting board
- Knife
- Crockpot or slow cooker
- 2 forks
- Meat thermometer
How to Make Crockpot Honey Garlic Chicken
- To start the easy prep, add the stock, onion, Dijon mustard, honey, butter, Worcestershire sauce, minced garlic, and seasonings to the slow cooker bowl.
Stir using a rubber spatula or wooden spoon if your pot is non-stick, until well mixed.
🎯 TFN Pro Tip
Did you know you can use your mixer to shred chicken easily? Use the wire or flat beater and a low speed and it’s ready in about 15 seconds.
- Add the chicken to the crockpot. Turn the breasts to coat with the honey garlic sauce.
- Set the crock pot to low and cook for 4 to 5 hours, or on high for 2 to 3 hours.
At the end of cooking, use your instant-read thermometer to check the internal temperature of the breasts or things. Insert the thermometer into the middle of the meat, avoiding any bone, to ensure that it is at least 165ºF.
- Use two forks or use your mixer fitted with wire beaters or the flat beater on low speed to shred the chicken (see our Pro Tip above).
Stir in the heavy cream and use a whisk or spoon to mix until combined. Garnish with parsley before serving.
Want to make this in the Instant Pot? Use our Instant Pot shredded chicken breasts recipe and add the other flavorful ingredients!
Serving Suggestions
This Crockpot Honey Mustard Chicken pairs beautifully with a variety of side dishes. Serve it over a bed of buttery pasta to soak up the delicious sauce, or pair it with roasted tomatoes and steamed veggies for a lighter option. If you’re looking for a heartier meal, enjoy it with mashed potatoes or fluffy rice.
To complete your meal, serve with our instant pot no drain mashed potatoes, and our
kale Mediterranean salad for a side of healthy! Another idea is to use our easy burger bun recipe to make shredded chicken sandwiches!
For another creamy and flavorful chicken dinner, try our creamy chicken and gnocchi recipe! This one-pan dish combines tender chicken, soft gnocchi, and a rich, velvety sauce—perfect for a cozy family meal.
For a complete dinner spread, serve this dish alongside a fresh green salad and crusty bread. A glass of white wine or refreshing lemonade complements the sweet and tangy flavors perfectly. And if you have leftovers, they taste amazing shredded and served in sandwiches or wraps for a quick and easy next-day meal!
Honey Mustard Chicken in Slow Cooker Recipe FAQs
Not unless you want to. If your slow cooker has the option to sauté or sear your poultry pieces right in the pot, then you might want to. But, it’s completely optional.
No, it doesn’t need to be fully covered. It just needs enough broth or stock to perfectly poach and steam the chicken during slow cooking.
The more common reason is that it cooked too long. I’ve found that crock pots tend to vary in temperature, depending on the brand or their size. The best way to avoid this is to check the temperature mid-way in cooking, if possible.
Store leftovers in an airtight container and store them in the fridge for up to 5 days.
Yes! Simply use tamari or coconut aminos instead of soy sauce, and double-check that your mustard and other ingredients are gluten-free.
Other Crockpot Recipes to Consider…
If you tried this easy slow cooker honey mustard chicken recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Crockpot Honey Mustard Chicken
Equipment
- cutting board
- knife
- Crockpot or slow cooker
- 2 forks - or use a mixer to shred the chicken.
- instant-read thermometer
Ingredients
- ½ cup chicken stock
- ½ cup diced yellow onion
- ½ cup Dijon mustard
- ½ cup honey
- 2 tablespoons unsalted butter is using salted, omit the kosher salt
- 1 teaspoon Worcestershire sauce or soy sauce
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon garlic powder
- 2 pounds skinless chicken breasts See notes for substitutions
- ¼ cup heavy cream
- 3 tablespoons chopped parsley
Instructions
- In a crockpot add the chicken stock, onion, Dijon mustard, honey, butter, Worcestershire sauce, minced garlic, and seasonings. Mix until combined.
- Add the chicken to the crockpot and turn the breasts or thighs with the sauce to coat the meat.
- Set the slow cooker for 4 to 5 hours on low or on high for 2 to 3 hours.
- Insert your instant read thermometer into the center of the breast or thigh (avoiding any bones) to check the internal temperature of the meat. Poultry should be cooked to 165ºF.
- Shred the chicken with 2 forks, or use your mixer fitted with wire beaters or the flat beater on load speed.
- Stir in the heavy cream and whisk or mix until combined. Garnish with parsley before serving.
Notes
- Use any pieces of chicken – boneless or bone-in. If using bone-in chicken breasts, I recommend removing the meat from the bone before adding to the slow cooker. As darker meat is less likely to overcook or dry out, the cooking times shouldn’t need to be adjusted.
- Did you know you can use your mixer to shred chicken easily? Use the wire or flat beater and a low speed, and it’s ready in about 15 seconds.
- How to Store Mustard Chicken: Store leftovers in an airtight container and store them in the fridge for up to 5 days.
Nutrition
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Debbie F says
Use a kitchen shears to trim all the fat & any gross stuff off chicken b4 placing in crockpot.
Terry says
We had this for dinner last week and it was delicious! Even the kids finished their plates.