Description
This Crockpot Honey Mustard Chicken recipe is a simple and flavorful slow-cooked meal featuring tender chicken breasts simmered in a sweet and tangy honey mustard sauce enriched with garlic and cream. Perfect for an easy, hands-off dinner that yields juicy, shreddable chicken with a luscious sauce that can be thickened to your liking.
Ingredients
Chicken and Seasoning
- 1.5 lb chicken breast (about 4 pieces, 6 oz each; chicken thighs can be substituted)
- 1 tsp dried oregano
- 1 tsp paprika
- ¼ tsp onion powder
- ½ tsp pepper
- ½ tsp salt
Honey Mustard Sauce
- ¼ cup honey
- ¼ cup dijon mustard
- 2-3 garlic cloves, minced
- 2 Tbsp butter, melted
- ¼ cup heavy cream
Optional Thickener
- 2 Tbsp cornstarch
- 4 Tbsp cold water
Instructions
- Season the Chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture. Sprinkle the salt, pepper, dried oregano, onion powder, and paprika evenly over the chicken, ensuring each piece is well coated for maximum flavor.
- Prepare Honey Mustard Sauce: In a bowl, whisk together the honey, dijon mustard, minced garlic, and melted butter until you achieve a smooth, uniform sauce. Pour this mixture over the seasoned chicken in the crockpot, making sure to cover the chicken pieces as thoroughly as possible.
- Cook in Crockpot: Close the crockpot lid and set it to cook on LOW heat for about 3 hours, or until the chicken reaches an internal temperature of 165°F. It’s advisable to check on the chicken at around 2 hours to monitor progress and prevent overcooking.
- Shred the Chicken: Once cooked, remove the chicken and shred it either into large chunks or finely, depending on your preference. Return the shredded chicken to the crockpot.
- Add Heavy Cream: About 30 minutes before serving, stir the ¼ cup of heavy cream into the crockpot. This will enrich the sauce and give it a creamy texture.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, whisk together the cornstarch and cold water until smooth. Stir this slurry into the sauce in the crockpot and allow it to cook on warm or low for about 30 minutes. The sauce will thicken more the longer it cooks, depending on your crockpot’s heat distribution.
- Serve: Once the sauce reaches your desired thickness, spoon the honey mustard chicken onto plates or over your preferred sides and enjoy your comforting meal.
Notes
- Chicken thighs can be used instead of breasts for a juicier texture.
- Check the chicken’s internal temperature early to avoid overcooking and dryness.
- The sauce thickens as it simmers; patience is key for the best consistency.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
- Leftovers store well in the fridge for up to 3 days.
