Crock Pot Honey Mustard Chicken with Creamy Dijon Sauce
By Ethan Parker
Prep
10 min
Cook
180 min
Total
190 min
Servings
4
Level
Easy
Ten minutes of prep gets this Crock Pot Honey Mustard Chicken going for a three-hour low cook. Boneless chicken breasts cook under a sweet-tangy honey Dijon sauce, then get a creamy finish that thickens around the meat for an easy dinner over noodles or mashed potatoes.
Patting the chicken dry gives the oregano, paprika, onion powder, salt, and pepper a surface to cling to before the slow cook. Honey, Dijon mustard, garlic, and melted butter make the cooking sauce; the butter helps the lean breasts stay juicy. Heavy cream goes in near the end, while the optional cornstarch slurry gives the sauce extra body.
After about three hours on low, check the chicken at the two-hour mark rather than letting it run unattended. It is ready when it reaches 165°F and can be pulled into large chunks or shredded. The sauce should look smooth after the cream is stirred in, then become thicker during the final 30 minutes. High heat and overcooking are the usual routes to tough, dry chicken.
Spoon the chicken and sauce over egg noodles or mashed potatoes, with roasted green beans, roasted carrots, or a simple salad alongside. For leftovers, use an airtight container; a shallow container and extra sauce around the chicken help keep the meat coated.
Why you'll love this recipe
- Prep stays to about ten minutes because the chicken is seasoned directly in the cooker, while a single whisked sauce handles most of the flavor.
- Low slow-cooker cooking fits busy evenings, since the meal can be left on warm after cooking for family members eating at different times.
- Uses a short list of familiar ingredients, including honey, Dijon, garlic, and pantry spices, so dinner does not require a separate shopping trip.
- Cleanup remains limited to the cooker and a small bowl because the seasoning and sauce are added without searing or separate stovetop work.
- Flexible chicken choice saves a last-minute store run: boneless thighs work in place of breasts and offer more room before drying out.
- Serving options stretch the batch easily, as the creamy sauce works over egg noodles or mashed potatoes alongside simple vegetables or salad.
Ingredients
- •1.5 lb boneless skinless chicken breasts (about 4 (6 oz.) pieces)
- •1 tsp dried oregano
- •1 tsp paprika
- •0.25 tsp onion powder
- •0.5 tsp pepper
- •0.5 tsp salt
- •0.25 cup honey
- •0.25 cup Dijon mustard
- •2 Tbsp butter (melted)
- •2 cloves garlic (2-3, minced)
- •0.25 cup heavy cream
- •2 Tbsp cornstarch (optional)
- •4 Tbsp cold water (optional)
Instructions
- 1
Pat the chicken dry with a paper towel.
- 2
Sprinkle the salt, pepper, oregano, onion powder, and paprika over the chicken, covering it.
- 3
Whisk the honey, Dijon mustard, garlic, and melted butter together in a small bowl until smooth.
- 4
Pour the honey mustard mixture over the chicken, covering it as much as possible.
- 5
Close the slow cooker and cook on LOW for about 3 hours, or until the chicken reaches an internal temperature of 165°F. Check at 2 hours if possible.
- 6
Pull the cooked chicken apart into large chunks or shred it completely.
- 7
About 30 minutes before serving, add the heavy cream and stir it into the sauce.
- 8
If using the optional thickener, whisk the cold water and cornstarch together until smooth.
- 9
Stir the cornstarch slurry into the sauce and heat on warm or low for about 30 minutes, until the sauce reaches the desired thickness.
- 10
Serve once the sauce has thickened to the desired consistency.
FAQ
Nutrition (per serving)
Calories
374
Protein
38g
Fat
16g
Carbs
20g
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