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
Scale
- 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