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Crock Pot Honey Mustard Chicken

This Crock Pot Honey Mustard Chicken is a hands-off, 10-minute prep meal full of juicy, pull-apart chicken coated in a sweet and tangy sauce. A perfect simple weeknight dinner.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 people
Calories 374 kcal

Equipment

  • 1 Crock Pot
  • 1 Mixing bowl Small, for sauce

Ingredients
  

Main Ingredients

  • 1.5 lb chicken breast about 4, 6 oz. pieces; chicken thighs will work
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 0.25 teaspoon onion powder
  • 0.5 teaspoon pepper
  • 0.5 teaspoon salt
  • 0.25 cup honey
  • 0.25 cup Dijon mustard
  • 2 tablespoon butter melted
  • 2-3 cloves garlic minced
  • 0.25 cup heavy cream
  • 2 tablespoon corn starch optional, mixed with 4 tablespoon cold water for slurry

Instructions
 

Instructions

  • Pat your chicken dry with paper towel.
  • Sprinkle salt, pepper, oregano, onion powder and paprika on the chicken evenly.
  • In a small bowl, whisk the honey, Dijon mustard, melted butter, and minced garlic until smooth.
  • Place chicken in crock pot and pour the sauce mixture on top making sure chicken is coated well.
  • Close the lid and cook on LOW for 3 hours or until chicken reaches 165°F (check at 2 hour mark if needed).
  • Once cooked, pull apart the chicken in large chunks or shred it completely. Stir in heavy cream.
  • If a thicker sauce is desired, mix corn starch with cold water and stir into crockpot. Cook on warm for 30 minutes to thicken.

Notes

Store leftovers in airtight container for 3-4 days in fridge or freeze up to 3 months. Always check chicken temp and avoid overcooking for best results.