Crockpot Honey Mustard Chicken

5 from 2 votes

This Crockpot Honey Mustard Chicken is a sweet and savory slow cooker chicken recipe! Easy to make and full of flavor, perfect for busy nights.

Prep Time5

Cook Time5

Total Time5 5

Course: Main Course, Dinner, Entree

Cuisine: American

Servings: servings

Calories: 350kcal

Author: Renae Gerhardstein

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 cut 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.

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.

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.

How to Store Mustard Chicken:

Store leftovers in an airtight container and store them in the fridge for up to 5 days.

Nutrition