Slow Cooker Honey Mustard Chicken for an Easy Prep Dinner

Slow cooker honey mustard chicken is one of those dinners I come back to again and again when I want something warm, creamy, and easy to get on the table. It’s actually become a bit of a classic around here. My grandkids ask for it all the time, which always makes me smile.

A bowl of shredded barbecue chicken garnished with herbs sits on a patterned plate in front of a crockpot, with a jar of sauce and a small dish of mustard nearby on a yellow-checked cloth. this for later
Make slow cooker honey mustard chicken when you want a no-fuss crockpot dinner with tender chicken and a sweet, tangy sauce for an easy meal that’s great for sharing.
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I can get everything into the slow cooker in just a few minutes, and then it quietly cooks away while I go about the day. The chicken soaks up that sweet and tangy honey mustard sauce, and by dinnertime, it’s tender and full of flavor. The chicken can be served whole or shredded into the sauce. I like to serve it over creamy Instant Pot jasmine rice, pasta, crockpot mashed potatoes, or piled onto sandwich rolls. This is one of my easy slow cooker dinners that frees me up in the kitchen.

Main Ingredients You Will Need

A tray with three raw chicken breasts, garlic cloves, two types of mustard, honey, cream, butter, dried herbs, paprika, and garlic powder in small bowls and dishes, all arranged neatly for cooking preparation.

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.

  • Chicken Breast: Boneless chicken breasts work well here because they shred easily after cooking. Try to choose pieces that are similar in size so they finish cooking at the same time.
  • Honey: Use a mild, pourable honey so it blends smoothly with the mustard. If your honey has crystallized, warm it slightly so it mixes smoothly into the sauce. 
  • Dijon Mustard: Smooth Dijon blends easily into the sauce. Avoid very coarse or grain-heavy Dijon if you want a smoother finished sauce. 
  • Yellow Mustard: Yellow mustard adds classic honey mustard flavor and a little brightness. Using both mustards keeps the sauce balanced instead of overly sharp.
  • Butter: Use unsalted butter, melted, so it blends smoothly with the honey and mustard mixture without making the sauce overly salty.
  • Garlic: Fresh minced garlic gives the sauce a savory backbone and keeps the sweetness from becoming too strong.
  • Heavy Cream: Use full-fat heavy cream so it blends smoothly into the sauce at the end without thinning it out.

Helpful Ingredient Tips

  • Chicken thighs can replace chicken breasts and often stay slightly juicier during longer cooking.
  • Whole-grain mustard can be used in place of Dijon for a more textured sauce.
  • Half-and-half can replace heavy cream for a lighter finish.

Honey Mustard Chicken Essentials

How To Make Slow Cooker Honey Mustard Chicken

You’ll only need a few minutes to get everything into the slow cooker. After that, the chicken cooks right in the honey mustard sauce until it’s tender and ready to shred or serve in pieces.

A white mixing bowl with a light blue-handled whisk stirring a yellow liquid mixture, set on a light blue surface.

In a bowl, whisk together the honey, mustards, minced garlic, and melted butter until smooth.

Four raw chicken breasts coated with seasoning and herbs are arranged in a white slow cooker, ready to be cooked. The seasoning appears to include paprika and dried green herbs.

Pat the chicken dry with a paper towel. Sprinkle the salt, pepper, dried oregano, onion powder, and paprika evenly over the chicken to coat all sides. Place the seasoned chicken in the slow cooker.

Four seasoned chicken breasts covered in a yellow sauce are cooking in a white slow cooker, with some herbs sprinkled on top.

Pour the honey mustard sauce over the chicken, coating the pieces as evenly as possible.

Four cooked chicken breasts sit in a white slow cooker, covered in a thick, orange-brown sauce with visible herbs and seasonings. The sauce surrounds the chicken at the bottom of the cooker.

Cover and cook on low for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F and is cooked through. During the last 30 minutes of cooking time, in a small jar with a tight lid, mix together the cornstarch and cold water until smooth. Stir the mixture into the cooking juices of the slow cooker. Continue cooking for 30 more minutes until the sauce thickens.

A slow cooker with a creamy yellow sauce being whisked, and a cutting board in front of it topped with shredded cooked chicken. The scene is set on a light blue surface.

Once the chicken is cooked, remove it to a cutting board and shred it or pull it apart into large chunks if desired. Stir the heavy cream into the cooking sauce.

Shredded chicken mixed with a creamy sauce in a white slow cooker, with a wooden spoon scooping up some of the mixture. A yellow plaid cloth is partially visible underneath the cooker.

Add the shredded chicken back to the sauce and stir until well coated.

Tip: If you prefer a thicker sauce for serving over rice or potatoes, let the sauce cook uncovered during the final minutes so it tightens slightly.

Quick Tips and Variation Ideas

If you prefer a sweeter sauce, you can add a little extra honey. If you want more tang, increase the Dijon mustard slightly. 

A small pinch of red pepper flakes stirred into the sauce adds a subtle heat that balances the sweetness of the honey mustard without overpowering the flavor.

Leftover chicken keeps well and can be reheated gently with a spoonful of the sauce to keep it moist. They’re great for lunches, sliders, or quick rice bowls the next day.

A white bowl filled with creamy shredded chicken sits in front of a green Crockpot slow cooker, with a jar of honey and a spoon nearby on a patterned napkin.

Hospitality with Slow Cooker Honey Mustard Chicken

Here is a fun idea when you are planning to serve this crockpot chicken: have a Yellow and Gold Gala theme, since the honey mustard sauce naturally brings those warm golden tones to the table. Keep things simple but pretty with white plates, yellow or gold napkins, and a few candles or soft string lights, and perhaps small jars of yellow flowers like sunflowers or daisies to make the table feel bright and welcoming. Pair the chicken with cheesy loaded baked potato casserole for a hearty side, a bright and refreshing iced tea lemonade, and finish with buttery cake mix lemon bars to keep the yellow-and-gold theme glowing from start to finish. As you gather around the table, it’s also a lovely reminder of Romans 12:13: “Share with the Lord’s people who are in need. Practice hospitality,” encouraging us that welcoming others and sharing a meal can be a meaningful expression of faith and fellowship.

Quick Questions About This Honey Mustard Chicken

Can I make this without heavy cream?

You can substitute half and half for a lighter sauce, or leave the cream out altogether if you need a dairy-free option. The sauce will be a little less rich but slightly sweeter, and still full of that classic honey mustard flavor.

My sauce is too runny, how can I thicken it?

If your sauce is still too thin after adding the cornstarch slurry and the 30-minute cook time, don’t worry, we can fix it. Mix up another small batch of cornstarch and water, stir it in, and let it cook on high for another 30 minutes. Note: As the chicken cools, when serving, the sauce thickens a bit.

Try slow cooker honey mustard chicken for an easy main dish that gives you rich, creamy flavor and works just as well for family meals as it does for a dinner party. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!

A white bowl filled with creamy shredded chicken sits on a plate in front of a green Crockpot. A glass jar of honey and a small dish of mustard are beside it. The chicken is garnished with chopped herbs.
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Gina Dickson

Slow Cooker Honey Mustard Chicken

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4 servings
Slow cooker honey mustard chicken made with tender chicken and a creamy, sweet, tangy sauce. Easy crockpot dinner perfect for busy days. The chicken turns tender and can be served whole, shredded, then spooned over rice or mashed potatoes.
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Ingredients
 

  • 1.5 pounds chicken breast, about 4, 6 ounce pieces, chicken thighs will work
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/3 cup honey, this is a savory sauce, so if you would like it a little sweeter, add 1/2 cup.
  • 2 tablespoons Dijon mustard
  • 2 tablespoons yellow mustard
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic minced
  • 2 tablespoons cornstarch
  • 4 tablespoons cold water
  • 1/4 cup heavy cream

Instructions
 

Season the Chicken

  • Pat the chicken dry with a paper towel.
    1.5 pounds chicken breast
  • Sprinkle the salt, pepper, dried oregano, onion powder, and paprika evenly over the chicken to coat all sides.
    1 teaspoon dried oregano, 1/4 teaspoon onion powder, 1/2 teaspoon pepper, 1/2 teaspoon salt, 1 teaspoon paprika

Make the Honey Mustard Sauce

  • In a bowl, whisk together the honey, mustards, minced garlic, and melted butter until smooth.
    1/3 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons yellow mustard, 1 teaspoon garlic minced, 2 tablespoons butter

Add to the Slow Cooker

  • Place the seasoned chicken in the slow cooker.
  • Pour the honey mustard sauce over the chicken, coating the pieces as evenly as possible.

Cook the Chicken

  • Cover and cook on low for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F and is cooked through.

Thicken the Sauce

  • During the last 30 minutes of cooking time, in a small jar with a tight lid, mix together the cornstarch and cold water until smooth.
    2 tablespoons cornstarch, 4 tablespoons cold water
  • Stir the mixture into the cooking juices of the slow cooker.
  • Continue cooking for 30 more minutes until the sauce thickens.

Finish the Sauce

  • Once the chicken is cooked, remove to a cutting board and shred it or pull it apart into large chunks if desired.
  • Stir in the heavy cream into the cooking sauce.
    1/4 cup heavy cream
  • Add the shredded chicken back into the sauce and stir until coated well.

Gina’s Notes and Tips

  • Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Cool completely, then freeze the chicken with the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
  • Reheating: Warm gently on the stovetop over medium-low heat or microwave in short intervals, stirring between each, until heated through. Add a small splash of cream, broth, or water if the sauce thickens too much.
Serving: 1serving, Calories: 363kcal, Carbohydrates: 29g, Protein: 38g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 126mg, Sodium: 668mg, Potassium: 707mg, Fiber: 1g, Sugar: 24g, Vitamin A: 341IU, Vitamin C: 4mg, Calcium: 50mg, Iron: 1mg
Course: Dinner
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A white scalloped bowl filled with shredded chicken coated in a creamy sauce, garnished with chopped herbs, sits on a patterned plate. There is a small dish of mustard and a kitchen appliance in the background.