Tender honey mustard chicken made in the slow cooker will be your favorite recipe! Sweet and tangy and goes perfectly with mashed potatoes.
If you are looking for more ways to make chicken breasts in your slow cooker than this recipe is a must-try! Also, try my Olive Garden Chicken or Buffalo Chicken.
This is a recipe that I have been tweaking over the years. My recent change is an addition of heavy cream to the recipe. It mellows out the flavors and helps makes a wonderful decadent sauce.
How to make honey mustard chicken:
- Chicken – boneless skinless chicken breasts
- Honey – sweetens the dish
- Mustard – standard yellow mustard
- Butter – melted salted butter for butter makes everything better
- Seasonings – garlic, salt, pepper, and oregano
- Worcestershire sauce – this is the secret ingredient!
- Heavy Cream – mellows out the sauce (Add this AFTER the cooking time is up)
How long do I cook?
- Place the lid on the slow cooker.
- Cook on LOW for 6 hours without opening the lid during the cooking time.
- When the cooking time is done, add the heavy cream
- Shred the chicken with 2 forks and stir.
- Serve and enjoy!
Can I use a different cut of chicken?
This recipe is very versatile! You can use any of these chicken cuts with great results. Anything with skin on it I would remove before serving.
- Drumsticks
- Bone-in or boneless chicken thighs
- Chicken tenderlions
- Whole Chicken (this will take additional time to cook, usually around 8 hours on low or until cooked through )
Can I use Dijon mustard such as Grey Poupon?
- Dijon mustard is made with white wine (or wine vinegar) and can add a great flavor to this dish.
- You can use Grey Poupon Dijon Mustard though I suggest only using 1/4 cup and using 1/4 cup standard yellow mustard as well.
How should I serve honey mustard chicken?
- Over mashed potatoes
- With steamed white rice or rice pilaf
- On toasted hamburger buns
More chicken recipes to try next:
- Slow Cooker Crack Chicken
- Slow Cooker No Peek Chicken
- Slow Cooker Apricot Chicken
- Slow Cooker Leek Chicken
- Slow Cooker Fiesta Chicken
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Slow Cooker Honey Mustard Chicken
Tender slow cooker shredded chicken in a sweet but tangy honey mustard sauce.
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Servings: 6
Calories: 413kcal
Equipment Needed:
- Slow Cooker – 3 quart or larger
Ingredients:
- 2 lbs. boneless skinless chicken breasts
- 1/2 cup honey
- 1/2 cup yellow mustard
- 1 1/2 tsp. Worcestershire sauce
- 1/4 cup salted butter melted
- 2 garlic cloves minced
- 1/2 tsp. dried leaf oregano
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1/2 cup heavy cream (WAIT TO ADD UNTIL THE END)
Instructions:
- Add the chicken breast to the bottom of your slow cooker.
- In a small bowl combine the honey, mustard, Worcestershire sauce, melted butter, garlic, oregano, salt, and pepper. Wait to add the heavy cream until the end of the cooking time.
- Pour the honey mustard mixture over the chicken breasts.
- Place the lid on the slow cooker. Cook on LOW for 6 hours.
- When the cooking time is up, add the heavy cream.
- Using 2 forks, shred the chicken right in the slow cooker. Stir until the cream and sauce have combined.
- Serve and enjoy!
How to Video:
Recipe Notes:
Can I use a different cut of chicken?
This recipe is very versatile! You can use any of these chicken cuts with great results. Anything with skin on it I would remove before serving.
- Drumsticks
- Bone-in or boneless chicken thighs
- Chicken tenders
- Whole Chicken (this will take additional time to cook, usually around 8 hours on low or until cooked through )
- Dijon mustard is made with white wine (or wine vinegar) and can add a great flavor to this dish.
- You can use Grey Poupon Dijon Mustard though I suggest only using 1/4 cup and using 1/4 cup standard mustard as well.
Nutrition:
Calories: 413kcal | Carbohydrates: 26g | Protein: 34g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 144mg | Sodium: 655mg | Potassium: 624mg | Fiber: 1g | Sugar: 24g | Vitamin A: 588IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg
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Can you make this with sliced potatoes?
Hi, I have not tested it with potatoes. Unsure how it would taste.
Hello, has anyone added veggies? At the beginning or towards the end? Do I add more sauce? Thanks!
Could you substitute sour cream for the heavy cream?
Yes! I think that would work fine.
How long can you keep this on warm? Can you add the cream after cooking then keep on warm for awhile?
Heavy cream does great without curdling. I’d say probably 3 hours.
Yum! I used semi-thawed cubed chicken breast on low for 4 hours was perfect. I used less salt than the recipe called for and didn’t miss it. This was so good, it almost didn’t make it to the table.
Yummy recipe but I suggest only 4 1/2 to 5 hours to leave it in. Mine was dry and I didn’t open the lid until the end.
Really tasty but I found it dry but only myself to blame as I only read after the meal that I shouldn’t have opened the lid! Really quick and easy too, kids love it!
Do you put the chicken over rice or what would you recommend
Rice or mashed potatoes
Do I need to wait until the sauce heats back up after adding the heavy cream? Also, why do we wait to add the cream til last?
Some creams can curdle, that’s why I wait. I don’t wait for it to heat back up but you can, won’t take long.
Has anyone added curry? I used to make a honey mustard curry powder baked chicken and it was always good. At that time I used Guldens spicy brown which worked well with melted butter, honey, salt and curry powder powder. Just wondered if anyone had tried it in this slow cooker recipe.
I made this for supper tonight, and it was outstanding. If you follow the recipe as written, you will have an amazing meal. My husband and my son loved it, and I loved it just as much. This is delicious and so easy to toss together. Cleanup is a breeze too. We moved awhile back, and my slow cooker is still in storage, but my Instant Pot has a slow cooker function, and I mainly use it for that. Thank you for so many delicious, amazing recipes. You make it so easy to put together something delicious for my family. I will definitely make this again, and again.
Can I cook chicken on high for 4 hours instead
I have not tested on high, it may burn on the edges because of the sugar in the honey. Keep an eye on it.
Have you ever used pork instead of chicken? How do you think it would taste?
I have not tried but I think it would be good!
Can I use frozen chicken?
Hi Connie, I thaw all all my meat before adding to the slow cooker so I can’t say.
How do i make it thicker?
You can do a cornstarch slurry at the end of the cooking time.
Will wholegrain mustard work?
I have not tried. Unsure it it would be too strong. Could do half whole grain and half yellow.
Thank you. I did wonder if it would be too strong.
Looks like great cooking
Can I use half & half instead of heavy cream.
Yes, it will be a touch thinner though.