Slow Cooker Honey Mustard Chicken Recipe

Honey mustard shredded chicken in a slow cooker.

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Slow Cooker Honey Mustard Chicken Recipe

My slow cooker honey mustard chicken features juicy, boneless shredded chicken thighs in a creamy honey Dijon sauce. It's an easy dump and go Crockpot dinner for any night of the week!

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 374kcal

Author: Becky Hardin

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

*If you prefer to use chicken breasts, cook on LOW for 2 ½ to 3 hours to prevent them from becoming dry or "stringy".

**Substitute with maple syrup or agave for a slightly different flavor.

***Dry mustard powder is the secret ingredient! It provides a sharp, clean mustard punch that the prepared Dijon can't achieve alone. If you want a bit more texture, you can use Whole Grain Mustard. Avoid using standard yellow mustard, as it is too acidic and lacks the depth of flavor needed for this sauce.

Becky's Top Tips:

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.

Storage: Store honey mustard chicken in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this dish with the heavy cream in the sauce.

Nutrition