Crockpot Honey Mustard Chicken is the kind of dinner that shows up to the table like a warm, saucy hug — set it, forget it, and enjoy the applause.
Why Crockpot Honey Mustard Chicken will save your weeknights
This recipe is the ultimate in Low And Slow Crockpot Meals: ten minutes of prep, a few pantry staples, and a slow cooker that does the heavy lifting. You get juicy chicken, a glossy honey-mustard sauce, and a meal that stretches across plates — from cozy family dinners to easy meal-prep lunches. Bold tip: use boneless skinless chicken breasts for lean eats or thighs for extra forgiving, juicy results.
The backstory — how this became a staple
I started making this when evenings turned chaotic and takeout started looking tempting. I wanted something fast to prep, flexible to serve, and tasty enough to make everyone smile. One whisk of honey, a spoonful of Dijon, and a hit of garlic later — boom. This turned into one of my go-to Food Recipes Slow Cooker picks, and it quickly earned the nickname “the miracle chicken” among friends.
Why it works (short and sweet)
- Hands-off cooking: Dump the sauce, add chicken, set low, walk away.
- Super flexible: Add veggies, shred or slice the chicken, or serve it whole.
- Kid-friendly: Sweet meets tangy — most kids go wild for this.
- Meal-train perfect: Reheats beautifully and freezes well.
Ingredients breakdown — what each thing does
- Chicken (breasts or thighs): The protein base. Breasts stay lean; thighs are more forgiving.
- Honey: Adds sweetness and helps the sauce caramelize slightly during reduction.
- Dijon mustard: Provides that classic honey-mustard tang and depth.
- Garlic (fresh or powdered): Brings savory backbone.
- Butter or olive oil: A little fat keeps the bird juicy — fat = moisture.
- Seasonings (salt, pepper, paprika, oregano): Build rounded flavor quickly.
- Cream (optional): Added late for a rich, silky finish — this turns it into a Slow Cooker Creamy French Mustard Chicken vibe.
- Cornstarch slurry (water + cornstarch): Thickens the sauce without fuss.
How to make it — step-by-step (no fuss)
- Pat and season. Pat the chicken dry; sprinkle with salt, pepper, paprika, oregano, and onion powder if you like. This base seasoning makes a big difference.
- Whisk the sauce. In a bowl, mix honey, Dijon mustard, minced garlic (or garlic powder), and melted butter (or olive oil). Taste — like it sweeter? Add more honey. Want more tang? More Dijon. This is your flavor control.
- Dump and cover. Place chicken in the crockpot, pour sauce over it, and turn to coat. If you love veggies, toss in carrots, onions, or baby potatoes now.
- Cook low and slow. Set the cooker to LOW for ~3 hours (check at 2) or HIGH for 2 hours if you’re in a hurry. Chicken is done at 165°F internal temp. Bold tip: cooking on LOW preserves moisture better.
- Shred or serve whole. Remove chicken, shred with two forks, or slice into large chunks — your call. Return to the sauce.
- Finish creamy (optional). Stir in 1/2 cup cream about 30 minutes before serving and let it warm through. Or thicken the sauce with a cornstarch slurry and let it bubble until glossy.
- Serve and garnish. Top with chopped parsley, extra mustard drizzle, or a squeeze of lemon for brightness.
Pro tips for the best Crockpot Mustard Chicken
- Don’t overcook. Chicken breast turns stringy if left too long. Check early if your cooker runs hot.
- Buy a programmable crockpot with warm mode — it’s a game-changer for staggered family dinners.
- Use a little fat. A tablespoon of butter or oil keeps breasts juicy. If you use thighs, you can skip it.
- Thicken at the end. Add cornstarch slurry or cream near the finish so your sauce doesn’t get chalky.
- Layer flavors. A splash of Worcestershire or white wine in the sauce adds complexity. This is why this recipe sits nicely among Macro Slow Cooker Recipes — it balances macros and flavor.
Variations — keep it fresh every time
- Veggie-packed: Add mushrooms, onions, and bell peppers for a one-pot meal.
- Creamy version: Stir in cream to make a Slow Cooker Creamy French Mustard Chicken.
- Spicy honey mustard: Mix a little sriracha or chili flakes into the sauce.
- Herby twist: Stir in fresh thyme or rosemary for an aromatic touch.
- Mediterranean mash: Add olives and a splash of lemon — funky and delish.
- Pulled style: Shred and stuff into whole-grain buns for sandwiches or wraps (great for Food Recipes Slow Cooker meal prep).
Best ways to serve this Crock Pot Honey Mustard Chicken
- Over mashed potatoes: Spoon the creamy sauce over fluffy mash for ultimate comfort.
- With egg noodles: Toss the shredded chicken with buttered noodles and extra sauce.
- On rice bowls: Serve with jasmine or brown rice for a hearty meal.
- In wraps or sliders: Great for lunches or casual entertaining.
- With roasted veggies: A bright salad or roasted green beans balances the richness.
Meal-prep & storage — plan ahead like a boss
- Fridge: Keep leftovers in airtight containers for 3–4 days.
- Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight.
- Reheat gently: Warm in a skillet over low heat or in the oven at 300°F to avoid drying.
- Serve straight from sauce: For best moisture, store chicken submerged in sauce.
Why this fits into the healthy slow-cooker world
It’s an easy entrant in Crockpot Recipes Slow Cooker Healthy lists since you can control the fat and sugar. Use less honey, swap butter for olive oil, and serve with lots of veg to keep it light but satisfying. It’s also a winner for portion control and macro-friendly meal plans — hence its place with other Macro Slow Cooker Recipes.
Quick troubleshooting — fixes for common hiccups
- Dry chicken: You likely cooked too long on high. Use thighs next time or check earlier.
- Sauce too thin: Simmer on high for 10–15 minutes uncovered, or add cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) and cook until thick.
- Too sweet: Balance with a splash of apple cider vinegar or lemon juice.
- Not flavorful enough: Add a teaspoon of Dijon or a dash of Worcestershire. Adjust seasoning before serving.
Frequently asked questions (short answers)
Can I make this with frozen chicken?
You can, but it’s safer and tastier to thaw first. Frozen chicken can raise safety concerns and make cooking times unpredictable.
Can I skip the butter/cream to keep it lighter?
Yes — use extra olive oil and skip cream. Sauce will be less rich but still tasty.
How long on high vs low?
HIGH for ~2 hours, LOW for ~3 hours (check at 2). Crockpots vary, so check earlier if unsure.
Can I double the recipe?
Absolutely. Use a larger slow cooker or split between two. Keep sauce ratios the same.
Meal ideas using leftovers (because leftovers rock)
- Honey-mustard chicken quesadillas — shred, add cheese, fold, and grill.
- Over salad — toss shredded chicken with greens, cucumbers, and a light vinaigrette.
- Topped on sweet potato — spoon over roasted sweet potatoes for a balanced plate.
- Protein bowls — rice, avocado, roasted veg, and a scoop of chicken.
Why this recipe belongs in your rotation
This dish earns a permanent spot because it’s the perfect blend of convenience, flavor, and versatility. Whether it’s listed under Crockpot Honey Mustard Chicken, Crockpot Mustard Chicken, or even Crock Pot Honey Mustard Chicken, it’s consistently the dish people ask to be repeated. It’s exactly what you want from Low And Slow Crockpot Meals and fits right into weeknight routines.
Final thoughts — quick wrap-up and encouragement
If you’re hunting for a true set-it-and-forget-it winner, this Mustard Chicken Slow Cooker recipe delivers. It’s forgiving, adaptable, and comfortingly delicious. Try the creamy finish for a dinner that feels fancy with zero fuss, or keep it simple and pack it into lunches for a busy week. Whichever route you pick, you’ll end up with tender chicken, a shiny honey-mustard glaze, and a dinner that disappears fast.
Go on — grab that slow cooker, whisk a quick sauce, and let the crockpot work its magic. Dinner’s nearly done before you even start scrolling.
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Quick-Prep Crockpot Honey Mustard Chicken — Hands-Off, Flavor-On
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Diet: Gluten-Free
Description
This ultra-easy Crockpot Honey Mustard Chicken takes about ten minutes to assemble and turns into tender, saucy chicken while you do literally anything else. Minimal ingredients, big flavor, and wildly flexible — serve it shredded, sliced, over rice, noodles, or stuffed into sandwiches.
Ingredients
- 1½ lb boneless, skinless chicken breasts (about four 6-oz pieces). Boneless thighs also work and tolerate longer cooking.
- 1 tsp dried oregano
- 1 tsp smoked or sweet paprika
- ¼ tsp onion powder
- ½ tsp ground black pepper
- ½ tsp kosher salt
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tbsp unsalted butter, melted (or substitute 2 tbsp olive oil)
- 2–3 garlic cloves, minced (or 1 tsp garlic powder)
- ¼ cup heavy cream (added near the end)
- Optional thickener: 2 tbsp cornstarch + 4 tbsp cold water (slurry)
Instructions
- Season the chicken. Pat the breasts dry with paper towels. Sprinkle the salt, pepper, oregano, onion powder and paprika evenly over both sides. Press the seasonings in so they stick.
- Whisk the sauce. In a bowl combine the honey, Dijon, melted butter, and minced garlic. Stir until smooth and glossy. Taste and adjust — more honey for sweetness, more mustard for tang.
- Assemble in the crockpot. Lay the chicken in a single layer in the slow cooker. Pour the honey-mustard mixture over the top, turning the pieces so they’re mostly coated.
- Cook low and slow. Cover and cook on LOW for about 3 hours, or until the thickest piece reaches 165°F. If your cooker runs hot, check at 2 hours. Bold tip: cook on LOW for juicier results — high heat tends to dry out lean breasts.
- Shred or slice. Remove chicken and shred with two forks or cut into large chunks. Return the meat to the sauce in the crockpot.
- Make it creamy (optional). About 30 minutes before serving, pour in the heavy cream and stir to combine.
- Thicken the sauce (optional). If you prefer a thicker glaze, whisk the cornstarch with cold water until smooth, then stir into the crockpot. Let it heat on LOW or WARM for 20–30 minutes until the sauce reaches your desired consistency.
- Serve. Spoon the saucy chicken over mashed potatoes, egg noodles, rice, or in buns with slaw.
Notes
- Notes & pro tips
- Don’t overcook. Check early — overcooked chicken gets stringy and dry. If you own a programmable crockpot with a warm mode, use it.
- Fat = moisture. That small amount of butter (or olive oil) helps keep chicken breasts juicy. If you use thighs, you can skip the butter. Bold tip: a little fat guards against dryness.
- Check temp. Aim for an internal temperature of 165°F for safety and ideal doneness.
- Customize: Stir in a splash of Worcestershire, white wine, or a pinch of chili flakes for extra depth. Add chopped carrots and potatoes to the crock at the start for a full one-pot meal.
- If sauce is too sweet: Brighten it with a squeeze of lemon or a teaspoon of apple cider vinegar.
- Storage & freezing
- Refrigerate: Store leftovers in an airtight container for 3–4 days. Keep chicken submerged in sauce to prevent drying.
- Freeze: Cool fully, then transfer to freezer-safe containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over low heat or in a 300°F oven so the meat stays tender.
- Quick troubleshooting
- Sauce too thin? Increase heat slightly and let it reduce uncovered, or add cornstarch slurry.
- Chicken dry? Next time shorten the cook time, use thighs, or check earlier.
- Sauce too sweet? Balance with acid — lemon, vinegar, or a dash of soy sauce.
- Simple, forgiving, and endlessly adaptable — this Crock Pot Honey Mustard Chicken is one of those dinners you’ll pull out again and again. Want me to scale this for meal prep or convert it to an Instant Pot version? I can rework it in a snap.
Nutrition
- Calories: 374kcal
- Sugar: 18g
- Sodium: 710mg
- Fat: 16g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 141mg
