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A collection of simple chicken crockpot recipes easily prepared

Tangy Honey Mustard Chicken

This slow-cooked tangy honey mustard chicken is effortless to prepare and delivers a flavorful, tender meal with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Paper towel
  • Slow cooker

Ingredients
  

Chicken

  • 1.5 lbs boneless, skinless chicken thighs (about 4-6 thighs)

Sauce

  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Vegetables and Broth

  • 1 large onion, chopped
  • 1 cup baby carrots
  • 1/2 cup chicken broth (low sodium)

Garnish

  • Fresh parsley, chopped (optional)

Instructions
 

Preparation

  • Pat the chicken thighs dry with a paper towel and season them lightly with salt and pepper.
  • In a medium bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, and dried thyme to create the sauce.

Cooking

  • Place the chopped onion and baby carrots in the bottom of your slow cooker, then arrange the seasoned chicken thighs over the vegetables.
  • Pour the honey mustard sauce evenly over the chicken and vegetables, then add the chicken broth to the slow cooker.
  • Secure the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender, easily shreds with a fork, and reaches an internal temperature of 165°F (74°C).

Serving

  • Taste and adjust seasoning as needed, then shred the chicken directly in the pot using two forks if desired.
  • Ladle the tangy honey mustard chicken and vegetables into bowls and garnish with fresh chopped parsley before serving.

Notes

For best results, do not lift the slow cooker lid during the cooking process to maintain consistent temperature and moisture. Adjust the amount of honey and mustard to suit your taste preferences, adding more honey for a sweeter sauce or more mustard for a tangier kick. This dish pairs well with a side of rice, quinoa, or crusty bread to soak up the delicious sauce.