Crock Pot Honey Mustard Chicken is what I make when life gets busy, the fridge looks sad, and I still want dinner that tastes like I tried. It is sweet, tangy, and so comforting. You toss everything in, walk away, and come back to tender chicken and a glossy sauce that makes everyone happy. If you can stir a few pantry staples together, you can make this. No stress, no fancy tools, just a slow cooker and a few basics. Let me show you how I get it on the table with minimal effort and maximum flavor.
Why We Love This CrockPot Honey Mustard Chicken
This recipe has that magic ratio of easy to delicious. The sauce is a simple mix of honey and mustard, but it tastes like something you would get at a cozy bistro. The slow cooker does the heavy lifting, and the chicken comes out juicy every time. It is also super forgiving. Use thighs or breasts, dial the sweetness up or down, and it still works.
Here is what really makes it a keeper in my kitchen:
Weeknight friendly. You can dump the ingredients in before work and come home to dinner. If I am home midday, I do it on high so it is ready faster.
Budget smart. Simple pantry items, no specialty stuff. You might have everything already.
Kid approved, adult approved. The combo of sweet and tangy hits all the right notes, and the sauce is not spicy unless you want it to be.
If you are building a little slow cooker recipe rotation, peek at my favorite category page packed with readers favorites here: easy crock pot recipes. It is a great place to find the next lazy dinner win.
“I made this on a busy Tuesday and my kids asked if I could put the sauce on everything from now on. Zero leftovers, five happy faces.”
And yes, I could happily eat Crock Pot Honey Mustard Chicken every week. The leftovers make the best sandwich too. 
Recipe Variations
I am all for recipes that bend to what you have in the pantry. This one is flexible, so here are some ways to make it your own without messing it up.
Mustard options. Yellow mustard gives classic tang. Dijon brings a little sharpness. Whole grain adds texture. I often do half Dijon and half yellow for balance.
Adjust the sweetness. More honey if you like it sweeter. Less if you prefer stronger mustard vibes. You can swap some honey for maple syrup for a deeper flavor.
Heat factor. Add a pinch of red pepper flakes or a tiny spoon of hot sauce if you want a gentle kick. Keep it mild if you are feeding spice-sensitive folks.
Chicken cuts. Boneless thighs stay extra tender and are my go to. Breasts work too. If using bone-in pieces, add 30 to 60 minutes on low and check temperature for doneness.
Make it creamy. Stir in a splash of heavy cream or a dollop of Greek yogurt at the end for a velvety finish. Do this after cooking so it does not split.
One pot vegetables. Baby carrots, halved baby potatoes, or green beans can go in under the chicken. They soak up that sauce and turn into a side dish with almost no effort. If you love set it and forget it chicken dinners, you might also like this zesty option for variety: salsa verde crockpot chicken.
Every tweak still gives you that signature sweet tang that makes this dish special. 
How to Make Honey Mustard Chicken
You will need a slow cooker, a small bowl, and about 10 minutes of prep. That is it. The key is balancing the honey and mustard so the sauce clings to the chicken and does not get watery.
Ingredients at a glance
Chicken: 2 pounds boneless skinless chicken thighs or breasts
Honey: 1/3 to 1/2 cup, to taste
Mustard: 1/4 cup Dijon and 2 tablespoons yellow mustard
Chicken broth: 1/4 cup for moisture
Apple cider vinegar: 1 tablespoon for brightness
Garlic: 2 to 3 cloves, minced, or 1 teaspoon garlic powder
Onion powder: 1 teaspoon
Salt and pepper: 3/4 teaspoon salt and 1/2 teaspoon pepper, adjust to taste
Optional finish: 1 tablespoon cornstarch mixed with 1 tablespoon water to thicken, chopped parsley
Step by step
- Make the sauce. In a bowl, whisk honey, both mustards, broth, vinegar, garlic, onion powder, salt, and pepper until smooth.
- Layer the chicken. Place chicken in the crock pot in a single layer if possible.
- Pour and coat. Pour the sauce over the chicken, tossing to coat well.
- Cook low and slow. Cook on low for 5 to 6 hours or on high for 2.5 to 3.5 hours. Check for tender, not dry.
- Check doneness. The internal temperature should reach 165 degrees F. Thighs can be tender even a bit higher.
- Thicken if you like. Remove the chicken to a plate. Stir in the cornstarch slurry, cover, and cook on high for 10 minutes until the sauce is glossy. Add the chicken back.
- Finish. Taste and adjust with a pinch of salt or a drizzle of honey if needed. Sprinkle parsley.
Little success tips
Do not overcook breasts. They can dry out. If using breasts, check them early around the 2.5 hour mark on high or 4.5 hours on low.
Keep the lid closed. Every time you peek, you add extra cook time. Trust the process.
Use thighs for guaranteed juiciness. Thighs are more forgiving and stay tender.
Want another set and forget classic after you try this one? My crew also loves this sweet and savory star: crockpot teriyaki chicken. It hits similar comfort notes with a different twist.
If you like, shred the chicken right in the pot and spoon that glossy sauce all over. It clings beautifully and makes the best slider filling. Crock Pot Honey Mustard Chicken also reheats like a dream for work lunches.
Serving Suggestions
This dish is all about the sauce, so pair it with sides that soak it up. I rotate between a few go tos, depending on what I have.
- Starches: Fluffy white rice, buttered brown rice, quinoa, or mashed potatoes.
- Veggies: Roasted broccoli, steamed green beans, or a crisp salad with lemon vinaigrette.
- Bread: Warm dinner rolls or garlic bread to swipe the plate clean.
- Bowls: Pile chicken over rice with roasted carrots and avocado for a quick bowl.
- Sandwiches: Shred the chicken and stack on toasted buns with pickles.
If you want a hearty potato side to round things out, this family favorite fits right into the vibe: garlic parmesan crockpot chicken and potatoes. It is comforting and weeknight friendly too.
For a comforting plate, I spoon extra sauce over mashed potatoes and add a handful of fresh parsley on top for color. Crock Pot Honey Mustard Chicken never needs much dressing up to feel special.
Storing and Freezing Instructions
Leftovers keep well and the flavors actually deepen by the next day. Store and reheat smart for best texture.
Fridge: Cool completely, then store in an airtight container with plenty of sauce for up to 4 days.
Reheat: Warm gently in a saucepan over low heat with a splash of broth or water. You can also microwave in short bursts, stirring between so it stays tender.
Freeze: Freeze in a freezer bag or container for up to 3 months. Thaw overnight in the fridge. Reheat gently and add a little honey or mustard to brighten the flavor if needed.
Meal prep tip: Portion into single serve containers with rice and veggies for grab and go lunches. If you prefer a gravy style dinner, bookmark this cozy favorite for next time: crockpot chicken and gravy. It is the definition of comfort food.
Common Questions
Can I use frozen chicken?
I recommend thawing first for food safety and even cooking. Frozen pieces can cook unevenly and may water down the sauce.
What kind of mustard works best?
Dijon gives the best balance of tang and smoothness. Mix with a little yellow mustard for classic flavor. Whole grain adds texture.
How do I keep the sauce from getting too thin?
Stick to the measurements and avoid lifting the lid. If it is still thin, stir in cornstarch slurry at the end and simmer on high for 10 minutes.
Can I double the recipe?
Yes, if your slow cooker is large enough. Do not fill more than two thirds full. Extend cook time slightly and check for 165 degrees F.
What sides go best?
Rice, mashed potatoes, roasted veggies, or a simple green salad. The sauce pairs well with anything that soaks it up.
A cozy, saucy wrap up
If you are craving a low effort dinner that still tastes special, Crock Pot Honey Mustard Chicken is the move. It is reliable, pantry friendly, and flexible enough to match your mood. When you need more slow cooker inspiration, you might enjoy these helpful guides from fellow creators too, like this tidy overview from Lemons and Zest on Crock Pot Honey Mustard Chicken and this five ingredient take from The Lazy Slow Cooker on slow cooker honey mustard chicken. They back up what I love about this recipe style, simple steps and big payoff. Grab your slow cooker, whisk that sauce, and let dinner take care of itself today. 
Crock Pot Honey Mustard Chicken
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs or breasts Thighs are more forgiving for juiciness.
- 1/3 to 1/2 cup honey Adjust based on sweetness preference.
- 1/4 cup Dijon mustard Provides the main tangy flavor.
- 2 tablespoons yellow mustard For classic flavor.
- 1/4 cup chicken broth For moisture.
- 1 tablespoon apple cider vinegar Adds brightness to the sauce.
- 2 to 3 cloves garlic, minced Alternatively, use 1 teaspoon garlic powder.
- 1 teaspoon onion powder
- 3/4 teaspoon salt Adjust to taste.
- 1/2 teaspoon pepper Adjust to taste.
- 1 tablespoon cornstarch Optional, mixed with 1 tablespoon water to thicken the sauce.
Instructions
Preparation
- In a bowl, whisk together honey, both mustards, chicken broth, apple cider vinegar, garlic, onion powder, salt, and pepper until smooth to make the sauce.
- Place the chicken in the slow cooker in a single layer if possible.
- Pour the sauce over the chicken, tossing to coat well.
Cooking
- Cook on low for 5 to 6 hours or on high for 2.5 to 3.5 hours until the chicken is tender but not dry.
- Check the internal temperature; it should reach 165°F. Thighs can be tender even above that temperature.
Thickening and Finishing
- Remove the chicken to a plate. Stir in the cornstarch slurry, cover, and cook on high for 10 minutes until the sauce is glossy. Add the chicken back into the sauce.
- Taste and adjust with additional salt or honey if necessary. Sprinkle with parsley before serving.
