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slow-cooker-honey-mustard-chicken-over-white-rice

Slow Cooker Honey Mustard Chicken

Tender slow-cooked chicken breasts in a creamy honey mustard sauce made with butter, garlic, and heavy cream. An easy weeknight crockpot dinner the whole family will love.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts organic preferred for best texture
  • 0.5 cup honey raw unfiltered honey preferred
  • 0.25 cup yellow mustard or Dijon for sharper flavor
  • 2 tbsp Worcestershire sauce
  • 0.25 cup salted butter melted, European-style preferred
  • 2 cloves garlic minced, fresh preferred
  • 1 tsp dried oregano or Italian seasoning
  • salt to taste
  • black pepper to taste
  • 0.5 cup heavy cream added at the end for creamy sauce

Equipment

  • Slow cooker
  • Meat thermometer
  • Mixing bowl
  • Whisk

Method
 

  1. Place chicken breasts in an even layer at the bottom of the slow cooker. Position thicker pieces toward the outer edges. If any breast exceeds 1 inch in thickness, pound to even thickness for uniform cooking.
  2. Melt butter in a microwave-safe bowl for 30 to 40 seconds. Whisk together melted butter, honey, mustard, Worcestershire sauce, minced garlic, oregano, salt, and pepper until smooth and glossy.
  3. Pour the sauce over the chicken, spreading it evenly to coat every piece. Use a spoon to reach every corner of the slow cooker.
  4. Cover with the lid and cook on LOW for 6 hours. Do not lift the lid during cooking as this releases moisture and extends cook time.
  5. After 6 hours, check that the internal temperature reaches 165°F using a meat thermometer inserted into the thickest part. Chicken should be fully opaque with no pink remaining.
  6. Stir the heavy cream directly into the slow cooker. Mix thoroughly until fully incorporated and the sauce is silky smooth.
  7. Using two forks, shred the chicken directly in the slow cooker. Let sit for 5 minutes before serving so the chicken absorbs the sauce.

Notes

Chicken thighs can be substituted and may need an extra 30 minutes. For HIGH setting, cook 3 to 4 hours. Substitute heavy cream with half-and-half or coconut cream if needed. Store leftovers in an airtight container for up to 4 days.