Crock Pot Honey Mustard Chicken
A sweet and tangy chicken dish that's easy to prepare in a slow cooker, providing a comforting meal with minimal effort.
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.
Notes
Leftovers keep well for up to 4 days in the fridge and can be frozen for up to 3 months. When reheating, add a splash of broth or water for the best texture.