Crockpot Honey Mustard Chicken – Easy & Flavor-Packed Dinner
This Crockpot Honey Mustard Chicken is the ultimate fuss-free dinner! Tender, juicy chicken slow-cooked in a sweet and tangy honey mustard sauce that melts in your mouth. Perfect for busy weeknights, meal prep, or family dinners. Serve with rice, veggies, or potatoes for a complete, delicious meal.
Equipment
- Slow Cooker / Crockpot
- Mixing bowl & whisk (or mason jar with lid)
- Tongs
- Ladle
- Optional: Instant Pot (for faster cooking)
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- ½ cup Dijon mustard (or mix with yellow/whole grain for balance)
- ½ cup honey (raw or clover recommended)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup low-sodium chicken broth
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Fresh parsley (for garnish, optional)
Instructions
- Prepare Chicken: Trim chicken, pat dry, and season lightly with salt, pepper, and paprika.
- Make Sauce: In a mixing bowl, whisk together Dijon mustard, honey, garlic, broth, olive oil, onion, and thyme.
- Assemble Crockpot: Place chicken in the bottom of the slow cooker. Pour honey mustard sauce evenly over the top.
Cook:
- On Low: 6–7 hours
- On High: 3–4 hoursCook until chicken is tender and easily shredded with a fork.
- Thicken Sauce (Optional): If sauce is too thin, remove chicken and stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Cook on high for 10–15 minutes until sauce thickens.
- Serve: Garnish with fresh parsley. Serve whole with sides or shred chicken and spoon sauce over rice, quinoa, or mashed potatoes.
Notes
- Chicken options: Thighs stay juicier, while breasts are leaner but may need extra sauce.
- Mustard variation: Use a mix of Dijon + yellow mustard for a milder flavor, or whole-grain for texture.
- One-pot meal idea: Add baby potatoes, carrots, or green beans to the crockpot for a full meal.
- Storage: Refrigerate leftovers up to 4 days or freeze up to 2 months. Reheat gently with extra broth if needed.
- Serving ideas: Great with rice, mashed potatoes, roasted veggies, or shredded in sandwiches/wraps.