This slow cooker honey mustard chicken recipe has been a game changer for my weeknight dinners! Boneless chicken thighs cook up in my Crockpot with a creamy honey Dijon mustard sauce that’s out of this world, then I shred them up to serve. Prep is super quick, making this a dump-and-go recipe I can rely on any night of the week!
Crockpot Creamy Honey Mustard Chicken Thighs
I don’t know what I would do without my slow cooker! It makes dinnertime truly simple, and this Crockpot honey mustard chicken is the perfect example of why. Much like my creamy Italian chicken, this recipe requires little more than mixing up a tasty sauce and letting the Crockpot do the rest of the work!
The honey mustard sauce is wonderfully rich and creamy, with a balanced flavor derived from a mix of Dijon and mustard powder. The chicken thighs cook up low and slow, becoming perfectly-tender for shredding. I love serving these honey mustard thighs sliced up with rice or noodles for an easy meal my whole family loves!
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Add an Extra Punch of Flavor!
If you have a little extra time, sear the chicken thighs first to help deepen the honey mustard flavor. You can also stir in some extra Dijon when you add the cream to make the sauce extra bright and tangy!
Slow Cooker Honey Mustard Chicken Recipe
Equipment
- 6-Qt Crockpot
Ingredients
- 2 pounds boneless, skinless chicken thighs (*)
- ⅓ cup honey (**)
- ⅓ cup Dijon mustard
- 3 tablespoon salted butter (melted)
- 2 cloves garlic (minced)
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder (***)
- ½ teaspoon kosher salt
- 1 bay leaf
- ½ cup heavy cream
- 1 tablespoon cornstarch (mixed with 1 tablespoon water; optional slurry)
- chopped fresh parsley (optional garnish)
Instructions
- In a Crockpot, whisk together the honey, Dijon mustard, melted butter, minced garlic, garlic powder, dry mustard powder, and salt until well combined.⅓ cup honey, ⅓ cup Dijon mustard, 3 tablespoon salted butter, 2 cloves garlic, 1 teaspoon garlic powder, 1 teaspoon dry mustard powder, ½ teaspoon kosher salt
- Stir in the bay leaf.1 bay leaf
- Nestle the chicken thighs in an even layer at the bottom of the slow cooker, spooning some of the liquid on top of each chicken thigh.2 pounds boneless, skinless chicken thighs
- Cover the slow cooker and cook on LOW for 3 to 4 hours; or on HIGH for 2 to 3 hours.
- Once the chicken is tender and reaches an internal temperature of 165℉, remove it from the slow cooker and set it aside. Discard the bay leaf.
- Whisk in cream. If a thicker sauce is desired, whisk the cornstarch slurry into the liquid remaining in the slow cooker, and cook on high for an additional 15 minutes.½ cup heavy cream, 1 tablespoon cornstarch
- Slice or shred the chicken and return it to the slow cooker to toss in the sauce before serving. Garnish with fresh chopped parsley, if desired.chopped fresh parsley
Notes
- To prevent the cream from curdling, let it sit on the counter for 15 minutes to take the chill off before whisking it into the hot slow cooker liquid.
- If you have an extra 5 minutes, sear the chicken thighs in a skillet with a little oil before adding them to the slow cooker. This develops a deeper “umami” flavor that enhances the honey mustard base.
- Don’t Overcook the chicken. Chicken thighs are forgiving, but they can still turn to mush if left on low for 8+ hours. Stick to the 3-4 hour window for the best texture.
- For an extra punch, stir in an additional tablespoon of Dijon right at the end with the cream. This keeps the mustard flavor “bright” and prevents it from being totally mellowed out by the honey.
- Don’t skip the bay leaf. It adds a subtle, herbal background note that balances the sweetness of the honey and prevents the sauce from feeling too heavy. Just make sure it’s nestled between or under the chicken thighs so that it’s touching as many wet ingredients as possible.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Shredded Honey Mustard Chicken in a Crock Pot Step by Step
Make the Sauce: Whisk together ⅓ cup of honey, ⅓ cup of Dijon mustard, 3 tablespoons of salted butter, 2 minced cloves of garlic, 1 teaspoon of garlic powder, 1 teaspoon of dry mustard powder, and ½ teaspoon salt. Then stir in 1 bay leaf.
Add the Chicken: Next, place 2 pounds of boneless, skinless chicken thighs in the slow cooker, and spoon some of the sauce over each piece.
Cook: Cook on LOW for 3 to 4 hours; or on HIGH for 2 to 3 hours. The internal temperature of the chicken will be 165℉ when fully cooked through. Once cooked, remove the chicken thighs from the slow cooker and set aside. Discard the bay leaf.
Finish the Sauce: To make the honey mustard sauce creamy, whisk in ½ cup of heavy cream. If you would like a thicker sauce, make a cornstarch slurry with 1 tablespoon of cornstarch and 1 tablespoon of water. Then whisk that into the sauce and cook on HIGH for 15 more minutes.
Shred: Slice or shred the cooked chicken thighs, then add back to the slow cooker, and stir to coat in the honey mustard sauce. If you prefer, you can leave the chicken thighs whole and spoon the sauce over them.
Serve: You can serve this Crockpot honey mustard chicken shredded up with rice, mashed potatoes, or pasta. It also makes great sandwiches!
How to Store, Freeze, and Reheat
Store slow cooker honey mustard shredded chicken in an airtight container.
- Fridge: Keep in the refrigerator for up to 4 days. The shredded chicken is great for meal prep!
- Freezer: Keep in the freezer for up to 3 months. Keep in mind that the heavy cream tends to separate from the sauce and become grainy when frozen and thawed. If you plan to freeze this, you can skip the cream, and add it after reheating.
- Reheat: Reheat it gently on the stovetop over medium heat, or in the microwave with a splash of chicken broth to loosen the sauce back up.
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