Why Make This Recipe
Crockpot Honey Mustard Chicken is a delicious and easy dish that everyone will love. It’s perfect for busy days because you can just set it and forget it. The sweet and tangy flavors blend beautifully, making the chicken tender and juicy. Plus, it’s healthy and can be served with various sides, making it a versatile meal option for families or gatherings.
How to Make Crockpot Honey Mustard Chicken
Ingredients:
- 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
- ¼ c honey
- ¼ c dijon mustard
- 2 Tbsp butter (melted)
- 2-3 garlic cloves (minced)
- 1/4 cup heavy cream
- Optional: 2 Tbsp cornstarch and 4 Tbsp cold water
Directions:
- Pat your chicken dry with a paper towel.
- Sprinkle the salt, pepper, oregano, onion powder, and paprika over the chicken, covering it well.
- In a bowl, whisk the honey, dijon mustard, garlic, and melted butter together until smooth. Pour this mixture over the chicken, making sure to cover it as much as possible.
- Close the lid and cook on LOW heat for about 3 hours or until the chicken reaches an internal temperature of 165°F. It’s a good idea to check at 2 hours if you can.
- Once the chicken is cooked, you can pull it apart in large chunks or shred it completely. About 30 minutes before serving, add the heavy cream and stir it into the sauce.
- To thicken the sauce, mix the cold water and cornstarch together until smooth. Stir it into the sauce and let it heat at the warm or low setting for about 30 minutes. It will thicken more the longer it cooks.
- Once you reach your desired thickness, it’s ready to serve!
How to Serve Crockpot Honey Mustard Chicken
Serve Crockpot Honey Mustard Chicken over rice, pasta, or mashed potatoes. You can also add steamed vegetables or a fresh salad on the side. This dish looks great on the table and offers a balanced meal.
How to Store Crockpot Honey Mustard Chicken
If you have leftovers, let the chicken cool down. Then, place it in an airtight container and store it in the fridge for up to 3 days. You can also freeze it for up to 3 months. When ready to eat, reheat it thoroughly in the microwave or on the stovetop.
Tips to Make Crockpot Honey Mustard Chicken
- Use chicken thighs if you prefer a richer flavor or if you want even more moisture.
- Adjust the honey and mustard to suit your taste. You can add more honey for sweetness or more mustard for tanginess.
- For extra flavor, add in some chopped vegetables like carrots or potatoes at the beginning of cooking.
Variation
You can create a honey mustard glaze by cooking the sauce separately and using it as a barbecue sauce for grilled chicken. Just blend the honey and mustard mixture in a saucepan and simmer it for a few minutes.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but you should cook it for longer than 3 hours. Always ensure the chicken reaches 165°F.
Can I make this recipe in the oven?
Yes, you can bake it at 350°F for about 30-40 minutes or until the chicken is fully cooked.
Can I use other mustards?
Yes, you can experiment with other mustards, like whole grain or yellow mustard, to change the flavor profile.
Crockpot Honey Mustard Chicken
Ingredients
Main Ingredients
- 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
- ¼ c honey
- ¼ c dijon mustard
- 2 Tbsp butter (melted)
- 2-3 cloves garlic (minced)
- ¼ c heavy cream
- 2 Tbsp cornstarch (optional)
- 4 Tbsp cold water (optional)
Instructions
Preparation
- Pat your chicken dry with a paper towel.
- Sprinkle the salt, pepper, oregano, onion powder, and paprika over the chicken, covering it well.
- In a bowl, whisk the honey, dijon mustard, garlic, and melted butter together until smooth.
- Pour this mixture over the chicken, making sure to cover it as much as possible.
Cooking
- Close the lid and cook on LOW heat for about 3 hours or until the chicken reaches an internal temperature of 165°F. It's a good idea to check at 2 hours if you can.
- Once the chicken is cooked, you can pull it apart in large chunks or shred it completely.
- About 30 minutes before serving, add the heavy cream and stir it into the sauce.
- To thicken the sauce, mix the cold water and cornstarch together until smooth. Stir it into the sauce and let it heat at the warm or low setting for about 30 minutes.
- Once you reach your desired thickness, it’s ready to serve!
