Slow Cooker Honey Mustard Chicken

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.

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.

Course Dinner

Keyword chicken, Honey Mustard, slow cooker, tender

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 363

Author Gina Dickson

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.

Notes

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.

Nutrition