why make this recipe
Crockpot Honey Mustard Chicken is a delicious and easy dish that brings together sweet and tangy flavors in a simple way. It cooks slowly in a crockpot, allowing the chicken to absorb all the tasty ingredients. This recipe is perfect for busy families or anyone who wants a healthy meal without spending too much time in the kitchen. With minimal prep and the tranquility of hands-free cooking, this dish becomes a go-to option for weeknight dinners or meal prep.
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 corn starch and 4 T cold water
Directions:
- Pat your chicken dry with a paper towel.
- Sprinkle the salt, pepper, oregano, onion powder, and paprika over the chicken to cover it well.
- 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.
- Cover the crockpot and cook on LOW heat for about 3 hours or until the chicken reaches an internal temperature of 165°F. Check the chicken at 2 hours if possible.
- When the chicken is cooked, you can pull it apart into large chunks or completely shred it. About 30 minutes before serving, add the cream and stir it into the sauce.
- To thicken the sauce, mix the cold water and cornstarch together until smooth. Stir this into the sauce and let it heat on the warm or low setting for about 30 minutes to thicken. The sauce will continue to thicken the longer it cooks.
- Once it reaches your desired thickness, serve and enjoy!
how to serve Crockpot Honey Mustard Chicken
Serve this honey mustard chicken with rice, mashed potatoes, or fresh vegetables for a balanced meal. You can also use it as a filling for sandwiches or wraps for a delightful lunch option. Garnish with some fresh herbs like parsley for added flavor and presentation.
how to store Crockpot Honey Mustard Chicken
Store leftovers in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat in the microwave or on the stovetop. If you wish to store it longer, you can freeze it for up to 3 months. To reheat from the freezer, let it thaw overnight in the fridge before warming.
tips to make Crockpot Honey Mustard Chicken
- Make sure to pat the chicken dry to help the spices stick better.
- Check the chicken’s internal temperature to avoid overcooking.
- For a low-carb option, serve it over cauliflower rice instead of regular rice.
- Experiment with different herbs or spices based on your taste preferences.
variation
You can add vegetables like carrots, potatoes, or bell peppers to the crockpot at the beginning of the cooking process. This will create a one-pot meal that’s even more nutritious and satisfying.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but it will need to cook longer. Always check the internal temperature to ensure it’s fully cooked.
Is there a gluten-free alternative to dijon mustard?
Yes, you can use a gluten-free mustard or check the labels to find a certified gluten-free dijon mustard.
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and sauce the night before and store everything in the crockpot insert in the fridge. In the morning, just set the crockpot to cook.
Crockpot Honey Mustard Chicken
- Total Time: 190 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and easy dish that combines sweet and tangy flavors, perfect for busy families.
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 corn starch and 4 T cold water
Instructions
- Pat your chicken dry with a paper towel.
- Sprinkle the salt, pepper, oregano, onion powder, and paprika over the chicken to cover it well.
- 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.
- Cover the crockpot and cook on LOW heat for about 180 minutes or until the chicken reaches an internal temperature of 165°F. Check the chicken at 120 minutes if possible.
- When the chicken is cooked, you can pull it apart into large chunks or completely shred it. About 30 minutes before serving, add the cream and stir it into the sauce.
- To thicken the sauce, mix the cold water and cornstarch together until smooth. Stir this into the sauce and let it heat on the warm or low setting for about 30 minutes to thicken.
- Once it reaches your desired thickness, serve and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Crockpot, Honey Mustard, Chicken, Easy Recipe, Family Dinner
