This Honey Mustard Crockpot Chicken is the ultimate comfort food with minimal effort. Juicy chicken breasts simmer in a tangy-sweet honey mustard sauce, creating a flavorful and tender dish perfect for busy weeknights. Let your crockpot do the work while you enjoy the irresistible aroma of this effortless and delicious recipe.
Recipe Tips and Tricks
- Choose the right chicken: Use skinless, boneless chicken breasts or thighs for the best results. Thighs stay juicier if overcooked.
- Sear first for extra flavor: Browning the chicken before adding it to the crockpot enhances the flavor but is optional.
- Don’t overcook: Check the chicken for doneness around the 3-hour mark on high or 6 hours on low.
- Thicken the sauce: If you want a thicker sauce, mix cornstarch with water and stir it into the sauce 20 minutes before serving.
Why You’ll Love This Recipe
You’ll fall in love with this Honey Mustard Crockpot Chicken for its simplicity, bold flavors, and versatility. It’s a perfect blend of sweet, tangy, and savory goodness that pairs beautifully with rice, veggies, or mashed potatoes. Whether you’re meal-prepping for the week or hosting dinner, this recipe shines with its foolproof preparation and guaranteed crowd-pleasing taste. The crockpot does all the work, making your kitchen time minimal and stress-free!
Honey Mustard Crockpot Chicken
Tangy honey mustard chicken made effortlessly in the crockpot, perfect for busy weeknights or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp whole-grain mustard
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp salt
- Optional garnish: fresh parsley
Instructions
- Prepare the sauce: In a small bowl, whisk together honey, Dijon mustard, whole-grain mustard, minced garlic, soy sauce, olive oil, salt, and pepper until well combined.
- Layer the chicken: Place the chicken breasts in the crockpot in a single layer. Pour the honey mustard sauce over the chicken, ensuring it’s evenly coated.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through (165°F).
- Optional step: If you prefer a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water. Stir it into the sauce in the last 20 minutes of cooking.
- Serve: Transfer the chicken to a plate, spoon the sauce over it, and garnish with fresh parsley. Pair with your favorite side dishes.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.
- Adjust the sweetness or tanginess of the sauce by tweaking the honey and mustard ratio.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 379Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 102mgSodium 1166mgCarbohydrates 38gFiber 1gSugar 35gProtein 39g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken: Skinless, boneless chicken breasts are classic, but thighs offer a juicier option if preferred.
- Honey: Use natural or organic honey for the best flavor. Avoid overly processed options.
- Mustard: A combination of Dijon mustard for tanginess and whole-grain mustard for texture works wonders.
- Garlic: Fresh minced garlic elevates the sauce’s aroma and depth.
- Soy Sauce: Adds a savory umami kick. Opt for low-sodium soy sauce if watching salt intake.
- Optional Add-ins: Add rosemary, thyme, or smoked paprika for extra flavor complexity.
Variations and Substitutions
- Swap honey: Substitute maple syrup or agave nectar for honey to suit dietary needs or preferences.
- Make it dairy-free: Add a splash of coconut milk for creaminess without using dairy.
- Protein alternatives: Use turkey breasts, pork chops, or even tofu for variety.
- Vegetable boost: Add carrots, potatoes, or green beans to make it a one-pot meal.
- Spice it up: Include a pinch of cayenne or red pepper flakes for a spicy kick.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stove or microwave.
- Freezer: Freeze cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal prep: Divide into single-serving containers with rice or veggies for easy grab-and-go meals.
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