Skip to Content

Crock Pot Honey Mustard Chicken

Crock Pot Honey Mustard Chicken

If we were chatting at my kitchen table right now, I would hand you a spoon and say, taste this sauce. It is sweet, tangy, and a little cheeky. Crock Pot Honey Mustard Chicken saved my sanity on a day when the laundry monster was winning and the dog kept stealing socks. I tossed everything in the slow cooker, forgot about it, then came back to chicken so tender it barely held itself together and a sauce that made the rice disappear at suspicious speed. And yes, I totally licked the spoon, twice, who is counting.

Why you will love this dish even on a busy Tuesday

I make this when I need dinner to cook itself while I live the rest of my life. My family goes a bit bonkers for it because the honey and mustard make a sauce that feels fancy but honestly is zero faff. It also uses pantry bits I already have. When I tried to overthink it once with extra spices, the kids gave me that look; now I keep it simple. Also, it is the sort of meal that makes leftovers that taste even better the next day, or at least I think so. And if you have ever had chicken dry out on you, this fixes that, no worries.

Ingredients I actually use plus easy swaps

  • About 2 pounds to 2 and a half pounds boneless skinless chicken thighs or breasts, 900 g to 1.1 kg. I prefer thighs for tenderness, but breasts work fine.
  • Half a cup Dijon mustard. My grandmother swore by the fancy jar, but any decent Dijon is fine. Curious about types of mustard. I like this mustard guide.
  • One third cup honey. Clover, wildflower, whatever you keep. If it is crystallized, warm it a bit. I sometimes use maple syrup when I am out of honey, different but lovely.
  • Two tablespoons whole grain mustard. Optional, but those little pops are fun.
  • Two tablespoons apple cider vinegar for brightness. White wine vinegar also works.
  • Two cloves garlic, minced. Garlic powder in a pinch, about a teaspoon.
  • One teaspoon kosher salt and half a teaspoon black pepper. Adjust to taste.
  • Half a teaspoon smoked paprika or sweet paprika if that is what you have.
  • A splash of soy sauce, about one teaspoon, for depth. Not required, but I love it.
  • One small onion, thinly sliced. Or a handful of frozen diced onion when I am in a rush.
  • Two tablespoons butter, optional, to finish the sauce silky at the end. Cream works too, like a splash.

Step by step, with the bits I actually do

  1. Stir together the sauce first. In a bowl, whisk Dijon, honey, whole grain mustard, vinegar, garlic, salt, pepper, paprika, and soy sauce until smooth. This is where I usually sneak a taste, then another, for science.
  2. Lay the onions on the bottom of your slow cooker, size 4 to 6 quarts is grand. Place the chicken on top. Pour the sauce over. Wiggle the pieces so everybody gets coated. Do not worry if it looks a bit strange at this stage; it always does.
  3. Cook on low for 4 to 5 hours or on high for 2 to 3 hours. Breasts are often done on the earlier side. You want the chicken to be tender and at least 165 F in the thickest part. If you like food safety charts, this page is handy safe minimum temps.
  4. Shred or slice the chicken right in the pot. I prefer chunky pieces. If the sauce looks thin, remove the chicken to a plate, set the cooker to high, and whisk in the butter or a splash of cream. Let it bubble for 5 to 10 minutes with the lid slightly ajar. Or stir in a cornstarch slurry one teaspoon cornstarch plus one teaspoon water, then cook a few minutes. Put the chicken back in and coat with sauce.
  5. Taste and adjust salt, maybe a squeeze of lemon if you want it brighter. Finish with chopped parsley if you are feeling fancy.

By the way, if your slow cooker runs hot, peek sooner. I once tried to push it to six hours on high and regretted it because the edges went a bit dry and cranky.

Notes that I learned the slightly messy way

  • If your honey is really strong, the sauce can skew sweet. A teaspoon of extra vinegar balances it right back.
  • Whole grain mustard is fun, but if the kids eyeball those seeds, just skip it and use more Dijon.
  • I used to brown the chicken first, and it is tasty, but honestly, the difference here is small. If you do sear it, reduce the slow cook time by about 20 minutes. Actually, I find it works better if you do not crowd the pan when searing, but then dinner takes longer, so there we are.
  • For a deeper flavor, add a splash of chicken stock, like two tablespoons, not more or you will thin the sauce too much.
  • Weird but true, letting the finished chicken rest ten minutes before serving makes the sauce cling better. Its like the flavors shake hands.

Variations I tried so you can pick your favorite

  • Spicy honey version: add a teaspoon of hot sauce or a pinch of red pepper flakes. Lovely on rice bowls.
  • Herby spring version: stir in a handful of chopped tarragon and chives at the end. Very bright, kind of bistro vibes.
  • Maple mustard: swap honey for pure maple syrup. A bit less sticky, but very cozy with roasted carrots.
  • Coconut twist: whisk in a quarter cup coconut milk at the end. I thought this would be odd, but it is mellow and nice.
  • One that did not work: I tried peanut butter once thinking satay energy, but it fought the mustard. Not terrible, just not a keeper, and the texture went a bit claggy.

Gear you need and what to do if you do not have it

A slow cooker is ideal. I love a simple 5 quart oval because the chicken spreads out and cooks evenly. A digital thermometer is essential for me, keeps me calm, though on second thought I sometimes just slice a piece and check if the juices run clear. If you do not have a slow cooker, use a heavy Dutch oven with a tight lid and bake at 300 F for about 90 minutes to 2 hours, checking at the 75 minute mark. It will not be exactly the same, but it is pretty darn close.

Also, people swear by slow cooker liners. I said they were essential for easy cleanup, then I stopped using them and just soak the insert, so take that with a pinch of salt.

Storage and reheating, plus what happens in real life

Cool leftovers, then store in an airtight container for up to 4 days. Reheat gently on the stove over low heat with a splash of water, or in the microwave in short bursts, stirring so the sauce stays friendly. You can freeze it for up to 3 months. Though honestly, in my house it never lasts more than a day. I keep meaning to freeze a portion, then someone sneaks it for lunch.

How we like to serve it

We pile it over buttery rice with steamed green beans. Mashed potatoes are lush with this sauce. Or spoon it into warm rolls for a saucy sandwich that drips down your wrist in the best way. On Sundays, my little tradition is to serve it with a simple salad and too much crusty bread. If you are into grains, try it with farro; the chew is lovely against the tender chicken.

Crock Pot Honey Mustard Chicken

Pro tips I learned the awkward way

  • I once tried rushing the sauce thickening and added too much cornstarch. It tasted fine but looked gummy. Start with a tiny amount, you can always add more.
  • Do not bury the chicken completely under onions. I did that and the sauce turned out watery. A thin onion layer is enough.
  • If you double the recipe, do not double the vinegar at first. Add extra to taste at the end or it might get sharp.
  • Give the sauce a quick whisk before pouring it in, honey can sit at the bottom of the bowl being sneaky and then the sweetness is uneven.

FAQ because you asked and I do listen

Can I use frozen chicken

I get this a lot. I prefer to thaw first for even cooking and safety. If you must go form frozen, add extra time and check temp carefully, but truly, thawing overnight is better. These slow cooker tips are great.

What kind of mustard works best

Dijon for body, a little whole grain for texture. Yellow mustard is fine in a pinch, it will taste more nostalgic like a backyard cookout. I would skip super hot English mustard here, it can hijack the sauce.

Can I make this ahead

Yes. Mix the sauce up to 3 days ahead and keep it chilled. Add to the slow cooker with chicken and cook when ready. I tend to think the flavor deepens if made a day ahead, reheated gently.

How do I keep the sauce from getting too sweet

Use a mild honey and balance with vinegar and salt. A squeeze of lemon at the end works wonders. If you accidentally made it quite sweet, add a little Dijon and a pinch of salt, it snaps back.

Breasts or thighs

Thighs are more forgiving. Breasts are lean, so check them early, around 2 hours on high or 4 on low. Both taste great. If I am cooking for a crowd, I mix both so everyone is happy.

Do I need to sear first

Nope. You can for added depth, but this is weeknight food, so I usually skip it. And the sauce brings plenty of flavor without that extra step.

Small digression, because my brain does that. The neighbor cat sat on the garden fence the last time I made this and stared like it was a cooking show. I swear he nodded when I added the butter, cheeky lad.

If you want to read more about honey varieties and why some crystallize while others stay smooth, I like browsing the National Honey Board at honey dot com. Nerdy, but useful.

Now you are set. Crock Pot Honey Mustard Chicken for the win, spoon ready, bowls waiting.