Crock Pot Honey Mustard Chicken
Savor the World.
Crock Pot Honey Mustard Chicken
Who doesn’t love food with mustard? It gives it a totally new and different kick, and of course, it’s downright delicious. Plus, since it’s made in a slow cooker, the tenderness of the meat is just out of this world. Serve this up for dinner and watch how your family or friends fall in love with its irresistible color and aroma. Let’s make it!
Crock Pot Honey Mustard Chicken
Servings:4 servings
Prep Time: 10 minutes
Cook Time: 4 hours on low or 2 hours on high
Total Time: 4 hours 10 minutes
Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts or thighs
- 1/2 cup (120 ml) honey
- 1/4 cup (60 ml) Dijon or yellow mustard
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) apple cider vinegar or lemon juice
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon (2 g) paprika, optional
- Salt and pepper to taste
- 2 teaspoons (10 g) cornstarch mixed with 2 teaspoons (10 ml) cold water, optional, for thickening
- Optional: a sprinkle of chopped parsley for color
What you’ll need
- A Crock Pot or slow cooker
- A small mixing bowl
- A whisk or fork
- A knife and cutting board
See 5 variations of the recipe at the end.
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Did You Know?
The honey and mustard combo took off in the U.S. back in the 80s as a salad dressing and dip. The fun part is that when you throw it into a Crock Pot with chicken, you end up with a cozy, homemade dish that honestly tastes like something you’d order at a restaurant.
Instructions
- Let’s get started! Place the chicken in your slow cooker, making sure it’s in a single layer so it cooks evenly. If you’re using large thighs or whole chicken breasts, go ahead and cut them into halves or thirds—this helps the chicken soak up more of that sauce and cook faster.
- Now, in a medium bowl, mix together the honey, mustard, soy sauce, vinegar, and olive oil. Add the paprika if you’re in the mood for a smoky kick. Whisk it all up with a fork or whisk until the honey dissolves and everything comes together nice and smooth.
- Next, pour the sauce over the chicken in the Crock Pot. Use a wooden spoon or spatula to move the pieces around a bit and make sure every piece is coated with that sweet and tangy mix. This way, the flavor really gets into the chicken while it cooks.
- Now just cover the slow cooker with the lid and pick your setting. Cook on low for 4 hours if you want it extra juicy and tender, or on high for 2 hours if you’re short on time (though honestly, low and slow tastes better). And hey—don’t peek! Keep that lid closed so the steam doesn’t escape.
- For a thicker sauce, mix the cornstarch with cold water in a little bowl. Once the chicken is done, slowly add this slurry into the sauce, stirring gently. Let it cook on high for another 10 minutes until the sauce gets thicker, glossy, and oh-so-delicious.
- All done! Serve the chicken hot on individual plates, spooning plenty of that honey mustard sauce over the top. Pair it with rice, creamy mashed potatoes, a fresh salad—or honestly, whatever you’re craving—because trust me, this is seriously good!
Ingredient Substitutions
- Chicken breasts: If you don’t have them, swap in chicken thighs—they’re juicier and packed with flavor.
- Honey: You can switch this out for maple syrup or agave syrup if you want a different kind of sweetness.
- Dijon mustard: Go ahead and use yellow mustard or whole grain mustard, whatever you prefer.
- Soy sauce: If you don’t have it, replace it with tamari or coconut aminos if you need to skip the gluten.
- Apple cider vinegar: If it’s not on hand, try using fresh lemon juice instead.
Prep Tips
- Marinate the chicken: Always let the honey mustard mix sit with the chicken for at least 30 minutes before cooking—the longer, the better.
- Sear before cooking: If you want that golden touch, give the chicken a quick sear in a skillet before dropping it into the Crock Pot.
- Don’t overcrowd: Make sure there’s space so the heat can circulate and the chicken cooks evenly.
- Creamy texture: If you like your sauce creamier, just stir in a spoonful of light cream at the end.
- Fresh herbs: Try adding thyme or rosemary at the end for an amazing aroma.
Common Mistakes (What NOT to do)
- Don’t use frozen chicken: Always thaw it first before cooking.
- Don’t lift the lid: If you keep opening it while it’s cooking, you’ll lose heat and time.
- Don’t go heavy on the soy sauce: Too much and your dish will come out way too salty.
- Don’t skip tasting the sauce: This way you can adjust the sweetness or acidity before serving.
- Don’t overcook on high: If you do, the chicken can dry out real quick.
Frequently Asked Questions (FAQ)
- Can I use bone-in chicken? Yes, just don’t forget to add about 30 to 40 extra minutes of cook time.
- Can I use regular yellow mustard? Of course, but the flavor will be milder and not as bold.
- Does crystallized honey work? Yep, just warm it up a little before using it.
- Can I make this in an Instant Pot? Absolutely, cook on “poultry” mode for 10 minutes and let the pressure release naturally.
- Is this recipe super sweet? Not at all—the mustard and soy sauce balance out the sweetness.
- What if I don’t have apple cider vinegar? Just use lemon juice or white vinegar instead.
- Does it work with other meats? Yes! Try it with pork or even salmon.
- Can I make it without honey? Sure, you can swap in liquid sweetener or agave syrup.
- Is it kid-friendly? Yes, though you can tone down the mustard if your kids don’t like strong flavors.
- Can I freeze the raw chicken with the sauce? Yes, you can freeze it all together for up to 3 months, then cook straight in the Crock Pot after thawing.
Storing & Reheating
Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 4 days, no problem.
Reheat on the stovetop: Warm it up over low heat with a bit of the sauce until hot—this is the best option.
Reheat in the microwave: If you’re in a rush, heat in 1-minute intervals, stirring in between.
Freeze: Place in freezer-safe bags for up to 3 months. Always thaw overnight in the fridge before reheating.
Serving Suggestions
- Pair your chicken with white rice or jasmine rice to soak up that sauce.
- Creamy mashed potatoes are a must with this recipe.
- If you’re into something lighter, go for a fresh spinach and strawberry salad.
- A homemade mint lemonade makes the perfect drink.
- And for dessert? A light vanilla cheesecake hits the spot.
Recipe Variations
- With herbs: Just toss in some fresh rosemary and thyme into the sauce—delicious and aromatic!
- Spicy: If you’re into heat, add a tablespoon of sriracha or red pepper flakes.
- With pineapple: Stir in pineapple chunks at the end of cooking for a juicy, tropical twist.
- Low-carb: If you need this option, swap the honey for a zero-calorie liquid sweetener to keep the flavor sweet without the sugar.
- BBQ-style: Oh yes—just add 2 tablespoons of BBQ sauce along with the mustard for a smokier, bolder flavor.
Nutritional Info (per serving)
- Calories: 340 kcal
- Protein: 31 g
- Fat: 9 g
- Carbs: 28 g
- Sugars: 20 g
- Fiber: 1 g
- Sodium: 640 mg
Tastes of La Paz.
Crock Pot Honey Mustard Chicken
Servings:4 servings
Prep Time: 10 minutes
Cook Time: 4 hours on low or 2 hours on high
Total Time: 4 hours 10 minutes
Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts or thighs
- 1/2 cup (120 ml) honey
- 1/4 cup (60 ml) Dijon or yellow mustard
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) apple cider vinegar or lemon juice
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon (2 g) paprika, optional
- Salt and pepper to taste
- 2 teaspoons (10 g) cornstarch mixed with 2 teaspoons (10 ml) cold water, optional, for thickening
- Optional: a sprinkle of chopped parsley for color
What you’ll need
- A Crock Pot or slow cooker
- A small mixing bowl
- A whisk or fork
- A knife and cutting board
Instructions
- Let’s get started! Place the chicken in your slow cooker, making sure it’s in a single layer so it cooks evenly. If you’re using large thighs or whole chicken breasts, go ahead and cut them into halves or thirds—this helps the chicken soak up more of that sauce and cook faster.
- Now, in a medium bowl, mix together the honey, mustard, soy sauce, vinegar, and olive oil. Add the paprika if you’re in the mood for a smoky kick. Whisk it all up with a fork or whisk until the honey dissolves and everything comes together nice and smooth.
- Next, pour the sauce over the chicken in the Crock Pot. Use a wooden spoon or spatula to move the pieces around a bit and make sure every piece is coated with that sweet and tangy mix. This way, the flavor really gets into the chicken while it cooks.
- Now just cover the slow cooker with the lid and pick your setting. Cook on low for 4 hours if you want it extra juicy and tender, or on high for 2 hours if you’re short on time (though honestly, low and slow tastes better). And hey—don’t peek! Keep that lid closed so the steam doesn’t escape.
- For a thicker sauce, mix the cornstarch with cold water in a little bowl. Once the chicken is done, slowly add this slurry into the sauce, stirring gently. Let it cook on high for another 10 minutes until the sauce gets thicker, glossy, and oh-so-delicious.
- All done! Serve the chicken hot on individual plates, spooning plenty of that honey mustard sauce over the top. Pair it with rice, creamy mashed potatoes, a fresh salad—or honestly, whatever you’re craving—because trust me, this is seriously good!
Nutritional Info (per serving)
- Calories: 340 kcal
- Protein: 31 g
- Fat: 9 g
- Carbs: 28 g
- Sugars: 20 g
- Fiber: 1 g
- Sodium: 640 mg
Tastes of La Paz.