Introduction

Enjoy the savory delight of Slow Cooker Honey Mustard Chicken, a perfect blend of sweetness and tanginess for family dinners. This comforting dish is easy to prepare and sure to become a favorite on busy weeknights.

The image shows a close-up of shredded cooked chicken in a white bowl, covered with a thick, creamy orange sauce dotted with small green herbs and black pepper. The chicken appears tender and juicy with layered white meat visible through the sauce. A wooden spoon is partially submerged on the right side of the bowl, resting on the sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken breasts
1/2 cup honey (or maple syrup as a substitute)
1/4 cup yellow mustard (or Dijon mustard)
2 tbsp Worcestershire sauce (or soy sauce)
1/4 cup salted butter (or olive oil)
2 cloves garlic, minced (or garlic powder)
1 tsp dried oregano (or Italian seasoning)
Salt, to taste
Pepper, to taste
1/2 cup heavy cream (or milk/dairy-free cream)

Instructions

Step 1: Place the chicken breasts evenly at the bottom of your slow cooker, ensuring they do not overlap for even cooking.
Step 2: In a bowl, whisk together honey, yellow mustard, Worcestershire sauce, melted butter, minced garlic, dried oregano, salt, and pepper until smooth and well blended.
Step 3: Pour the sauce over the chicken, coating each piece evenly and making sure the chicken is submerged for maximum flavor.
Step 4: Cover the slow cooker and cook on LOW for 6 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
Step 5: Remove the lid and stir in the heavy cream, mixing well to create a rich, creamy sauce.
Step 6: Shred the chicken directly in the slow cooker using two forks, combining it thoroughly with the creamy sauce.
Step 7: Serve warm with your favorite sides such as rice, mashed potatoes, or a crisp green salad.

Tips & Variations

Check the chicken slightly earlier than 6 hours as slow cooker times vary; this prevents overcooking.
Adjust honey for sweetness according to your taste for a more tangy or sweet sauce.
For a dairy-free version, substitute heavy cream with coconut milk or omit it entirely.
Add a teaspoon of hot sauce or red pepper flakes for a spicy kick.
Use chicken thighs instead of breasts for richer flavor and juicier texture.
Include chopped carrots or potatoes in the slow cooker for a complete one-pot meal.
Add a splash of lemon juice to brighten the sauce with a fresh, zesty note.

Storage

Store leftovers in airtight containers in the fridge for up to 3 days after cooling completely. For longer storage, freeze in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or microwave, adding a splash of cream or broth to keep the chicken moist.

How to Serve

A white bowl filled with several large pieces of shredded chicken covered in a thick, creamy orange-brown sauce with visible green herbs and black pepper sprinkled on top; a wooden spoon rests inside the bowl, partially submerged in the sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken is best for this recipe?

Boneless, skinless chicken breasts are recommended for their tenderness and ease of shredding, but chicken thighs can be used for a richer and juicier result.

How should I store leftover Slow Cooker Honey Mustard Chicken?

Cool the chicken completely before storing in airtight containers. It stays fresh in the fridge for up to 3 days or can be frozen for up to 3 months in suitable containers.

Can I freeze Slow Cooker Honey Mustard Chicken?

Yes, the dish freezes well. Cool completely before portioning into freezer-safe containers. Thaw overnight in the fridge and reheat gently with added cream or broth to maintain moisture.

What if the chicken turns out tough or dry?

Overcooking is the usual cause. Check the chicken a bit earlier, around 5-5.5 hours on LOW, and keep the lid on as much as possible to retain moisture.

Are there any dietary considerations for this recipe?

This recipe can be made dairy-free by substituting heavy cream with coconut milk or omitting it. Be mindful of Worcestershire sauce brands if gluten or fish allergens are a concern, and adjust seasonings as needed for spice sensitivities.

Can I prepare this recipe ahead of time?

Yes, marinate the chicken in the sauce up to 24 hours before cooking for deeper flavor. Keep it refrigerated and then cook as directed the following day.