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Crock Pot Honey Mustard Chicken

Crock Pot Honey Mustard Chicken

Tender, juicy chicken slowly cooked in a deliciously glossy honey mustard sauce made with honey, Dijon mustard, garlic, herbs, and simple seasonings. This easy crock pot chicken recipe is sweet, tangy, savory, comforting, and perfect for a flavorful weeknight dinner.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or chicken thighs
  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons yellow mustard
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 –2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
  • Fresh parsley or additional herbs for garnish, optional
  • Lemon slices for serving, optional

Equipment

  • 4–6 quart slow cooker or Crock Pot
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Instant-read meat thermometer
  • Small saucepan, if thickening the sauce
  • Small bowl, if making a cornstarch slurry

Method
 

Prepare the Chicken:
  1. Pat the chicken dry with paper towels. Season both sides evenly with salt, pepper, and paprika. If using thick chicken breasts, gently pound them to a more even thickness for more uniform cooking.
Make the Honey Mustard Sauce:
  1. Add the honey, Dijon mustard, yellow mustard, olive oil, apple cider vinegar, minced garlic, thyme, and rosemary to a medium bowl. Whisk until smooth and thoroughly combined.
Add Chicken to the Crock Pot:
  1. Place the seasoned chicken in an even layer in the slow cooker. Pour the honey mustard sauce over the chicken, making sure each piece is generously coated.
Slow Cook:
  1. Cover and cook on LOW for approximately 4–6 hours, depending on the thickness and type of chicken. Begin checking toward the earlier end of the cooking time.
Check for Doneness:
  1. Use an instant-read thermometer inserted into the thickest part of the chicken. The chicken is ready when it reaches an internal temperature of 165°F (74°C).
Thicken the Sauce, if Desired:
  1. Transfer the cooked chicken to a serving plate and loosely cover it. Pour some of the cooking liquid into a saucepan and simmer until slightly reduced. For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the sauce, and simmer gently until thickened.
Finish and Serve:
  1. Return the chicken to the sauce or spoon the sauce generously over the chicken. Garnish with fresh parsley, thyme, rosemary, or lemon slices. Serve warm with your favorite side dishes.

Notes

Chicken thighs: Boneless, skinless chicken thighs are especially juicy and forgiving in the slow cooker.
Chicken breasts: Check them early to prevent overcooking and dryness.
Sauce consistency: Slow cooker sauce can be thinner because the chicken releases moisture. Reduce it in a saucepan or use a cornstarch slurry if you prefer a thicker glaze.
Mustard flavor: Use additional Dijon mustard for a sharper, tangier flavor.
Sweeter sauce: Add a little extra honey if you prefer a sweeter honey mustard profile.
Spicy version: Add cayenne pepper, crushed red pepper flakes, or hot sauce for a little heat.
Gluten-free: The basic ingredients can be gluten-free, but always check packaged mustard, seasonings, and other products for gluten-containing ingredients if needed.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Store the chicken with some of the sauce to help retain moisture.
Freezing: Freeze cooled portions in airtight, freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Food safety: Do not rely solely on cooking time. Always verify that the thickest part of the chicken reaches 165°F (74°C).