Why Make This Recipe
Crockpot Honey Mustard Chicken is a delightful dish that combines the tangy flavor of Dijon mustard with the sweetness of honey, creating a deliciously balanced meal. Using a slow cooker means you can set it and forget it, making it perfect for busy days. The chicken turns out tender and juicy, soaked in a rich, flavorful sauce that everyone will love. Plus, it’s easy to prepare with minimal clean-up, making it a great choice for any home cook.
How to Make Crockpot Honey Mustard Chicken
Ingredients:
- 1.5 lb chicken breast (about 4, 6 oz. pieces)
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp onion powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 Tbsp butter, melted
- 2-3 garlic cloves, minced
- 1/4 cup heavy cream (optional)
- 2 Tbsp corn starch (optional)
- 4 Tbsp cold water (optional)
Directions:
- Pat chicken dry with a paper towel. Sprinkle salt, pepper, oregano, onion powder, and paprika over the chicken.
- Whisk honey, Dijon mustard, garlic, and melted butter together until smooth. Pour this mixture over the chicken.
- Cook on LOW heat for about 3 hours or until the chicken reaches an internal temperature of 165°F.
- Shred or pull apart the chicken as desired.
- About 30 minutes before serving, stir in the heavy cream.
- To thicken the sauce, whisk cornstarch and cold water together until smooth and stir into the sauce. Heat on low for about 30 minutes to thicken.
- Once thickened to your liking, serve.
How to Serve Crockpot Honey Mustard Chicken
Serve Crockpot Honey Mustard Chicken over a bed of rice, pasta, or quinoa to soak up the delicious sauce. It also goes well with steamed vegetables or a fresh salad. For added texture, sprinkle some fresh herbs on top, such as parsley or chives, before serving.
How to Store Crockpot Honey Mustard Chicken
To store any leftovers, place the chicken in an airtight container and refrigerate it. It can be kept in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Crockpot Honey Mustard Chicken
- For extra flavor, consider marinating the chicken in the honey mustard mixture for a few hours before cooking.
- If you prefer a thicker sauce, allow it to cook uncovered for the last part of the cooking time.
- Add your favorite vegetables, such as potatoes or carrots, to the crockpot to create a complete meal in one dish.
Variation
You can easily make a spicy version by adding a teaspoon of cayenne pepper or a dash of hot sauce to the honey mustard mixture. Alternatively, try using maple syrup instead of honey for a different sweetness.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you may need to adjust the cooking time. Ensure it reaches the safe internal temperature of 165°F before serving.
2. Is it okay to cook on high heat instead of low?
Although low is recommended for best flavor and tenderness, you can cook on high for about 1.5 hours if you’re short on time.
3. Can I substitute ingredients?
Yes, you can substitute honey with maple syrup for a different flavor. Similarly, you can use yellow mustard if Dijon is not available. Just remember that the taste may vary slightly.
Crockpot Honey Mustard Chicken
Ingredients
Main Ingredients
- 1.5 lb chicken breast (about 4, 6 oz. pieces)
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp onion powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 Tbsp butter, melted
- 2-3 cloves garlic, minced
- 1/4 cup heavy cream (optional) For creamier sauce
- 2 Tbsp corn starch (optional) To thicken the sauce
- 4 Tbsp cold water (optional) To mix with corn starch
Instructions
Preparation
- Pat chicken dry with a paper towel. Sprinkle salt, pepper, oregano, onion powder, and paprika over the chicken.
- Whisk together honey, Dijon mustard, garlic, and melted butter until smooth.
- Pour the mixture over the chicken.
Cooking
- Cook on LOW heat for about 3 hours or until the chicken reaches an internal temperature of 165°F.
- Shred or pull apart the chicken as desired.
- About 30 minutes before serving, stir in the heavy cream.
- To thicken the sauce, whisk corn starch and cold water together until smooth, then stir into the sauce.
- Heat on low for about 30 minutes to thicken.
- Once thickened to your liking, serve.