Crockpot Honey Mustard Chicken
This Crockpot Honey Mustard Chicken is a lifesaver for busy days! It’s a dump-it-and-forget-it-type meal that’s easy to prep and easy to clean up! Serve it over rice, pasta, or my favorite way– over mashed potatoes! It’s great for meal prep, too!
Looking for more easy slow cooker meals? Try this easy Crockpot Pulled BBQ Chicken or this hearty Mississippi Pot Roast!
Dump and Go?! I’m in!
I LOVE a crockpot recipe that’s basically two-steps…add everything to the crockpot, turn it on, RELAX 🙂 The prep is so easy for this recipe and so is the cleanup! The rich, savory flavors make it seem like a meal you slaved over…it’s OK, it will be our little secret 🙂
Enjoy!
RECIPE INGREDIENTS
You’ll need the following ingredients to make this Slow Cooker Honey Mustard Chicken Recipe:
INGREDIENT NOTES & SUBSTITUTIONS
Chicken Breasts: You can use a different cut of chicken if you like. It’s great with boneless skinless chicken thighs. You can also use bone-in chicken thighs or chicken breasts. If you want to use skin-on thighs or breasts, remove the skin after cooking and discard it before shredding the meat.
Just note, if you are using other cuts of chicken, adjust the cooking time accordingly. Internal temperature should be at least 165°F when tested with a meat thermometer.
Worcestershire Sauce: You can substitute soy sauce.
HOW TO MAKE HONEY MUSTARD CHICKEN IN THE CROCKPOT: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!
Step 1: Mix together the ingredients for the honey mustard sauce.
Step 2: Add the chicken breasts. Cook on low for 4 to 5 hours or on high for 2 to 3 hours.
Step 3: Shread the chicken with two forks.
Step 4: Add heavy cream and fresh parsley.
Step 5 (optional): Serve on toasted buns…or over rice, pasta, or mashed potatoes!
Casey’s Top Tip: This is such a versatile dish! It makes great sandwiches topped with sweet, crunchy coleslaw and some tangy pickles! Or just serve over pasta or white rice, brown rice, or even cauliflower rice! Need comfort food? Serve it over mashed potatoes!
STORAGE & LEFTOVERS
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months in a freezer-safe container or freezer bag.
SERVE THIS HONEY MUSTARD CHICKEN WITH…
PIN THIS POST FOR LATER!
I hope you love this Crockpot Honey Mustard Chicken! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Crockpot Honey Mustard Chicken
Ingredients
- 1/2 cup chicken stock
- 1/2 cup onion, diced one small onion
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tbsp butter
- 1 tsp Worcestershire sauce
- 1 tbsp garlic, minced (about 4 large cloves) the best garlic chopper!
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp kosher salt or sea salt
- 1/4 tsp garlic powder
- 2 lbs boneless, skinless chicken breasts
- 1/4 cup heavy cream
- 3 tbsp chopped fresh parsley (optional)
Instructions
- Add to Crockpot: To the crockpot, add chicken stock, onion, Dijon mustard, honey, butter, Worcestershire sauce, minced garlic, and seasonings (oregano, salt, pepper, and garlic powder). Mix until well combined.
- Add Chicken & Cook: Add the chicken breasts to the crockpot. Stir to cover the chicken with the sauce. Cook on low for 4 to 5 hours or on high for 2 to 3 hours. Note: the internal temperature of the chicken should be at least 165°F.
- Shred the Chicken: Shred the chicken with two forks (you can do this right in the crockpot).
- Finish: Stir in the heavy cream and parsley. Serve on buns, over rice, pasta, or mashed potatoes!
This is a family fave–sweet, tangy and so many ways to enjoy it! I hope you love it as much as we do! xo