Slow Cooker Honey Mustard Chicken Recipe for Tender, Saucy Results

This Crock Pot Honey Mustard Chicken is an easy dinner with just a few ingredients and about 10 minutes of hands-on prep. Versatile and family-friendly, it’s perfect for busy weeknights and can be served in many ways.

Creamy honey mustard chicken on top of mashed potatoes with chopped parsley.

This slow cooker honey mustard chicken becomes a dinner staple thanks to its minimal prep and big flavor. It’s essentially dump-and-walk-away cooking, with a rich, tangy sauce that pairs well with many sides.

Why we love this Crock Pot honey mustard chicken

Quick and simple to prep. This recipe takes very little time and uses pantry-friendly ingredients.
Great for busy nights. Cook on low and set to warm so family members can eat when convenient.
Easy to customize. Add vegetables, change the sauce with vinegars or wine, or finish with fresh herbs.
Pairs with many sides. Try mashed potatoes, egg noodles, green salads, roasted vegetables, or parmesan potatoes.

Ingredient notes

Raw chicken breast, honey, dijon mustard and other ingredients labeled on surface.

Chicken: Boneless, skinless chicken breasts are used here. Boneless thighs work too but may need longer cooking time and are more forgiving if slightly overcooked.
Dijon mustard: Use your preferred style—smooth Dijon is classic, but whole grain mustard is a tasty alternative if you like texture.

Recipe variations

Add vegetables: Toss in mushrooms, chopped onions, bell peppers, or stir in spinach near the end.
Change the sauce: Add a splash of white wine, balsamic, or a bit of Worcestershire for depth.
Finish with fresh herbs: Stir in parsley, basil, or thyme when you add the cream.

Step-by-step instructions

Step 1: Pat chicken dry. Sprinkle with salt, pepper, dried oregano, onion powder and paprika to season evenly.

Honey mustard sauce in glass bowl with whisk.

Step 2: Whisk together honey, Dijon mustard, minced garlic and melted butter until smooth.

Raw chicken breasts in slow cooker topped with honey mustard sauce.

Step 3: Pour the honey-mustard mixture over the chicken, coating each piece as much as possible.

Step 4: Cover and cook on LOW for about 3 hours, or until the internal temperature reaches 165°F. If possible, check at 2 hours to avoid overcooking.

Crock pot honey mustard chicken pulled apart into pieces.

Step 5: When cooked, pull the chicken into large chunks or shred it completely, depending on your preference.

Cream added into honey mustard chicken in slow cooker.

Step 6: About 30 minutes before serving, stir in the heavy cream. To thicken the sauce, mix the cold water with cornstarch until smooth and whisk into the sauce. Let it heat on low or warm for about 30 minutes; the sauce will thicken further the longer it sits.

Recipe tips

Don’t overcook the chicken. Check earlier if your crock pot runs hot or if it switches to warm automatically.
Cook on low only. High heat can make chicken tough and dry.
Add a bit of fat for juiciness. The butter in the sauce helps keep lean chicken breasts moist. If using thighs, you can omit the butter or replace it with olive oil.

Creamy honey mustard chicken on plate with serving spoon.

Storage

Store leftovers in an airtight container for 3–4 days. If possible, place the chicken in a shallow container and cover it with extra sauce to help keep it moist.

To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 3 months.

How to serve this honey mustard chicken

Serve over egg noodles or mashed potatoes for a comforting meal—mashed potatoes are a favorite. Roasted green beans, glazed carrots, or a simple green salad also pair nicely.

Other slow cooker chicken recipes

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White bowl with white chicken chili with toppings and spoon.

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Crockpot Creamy White Chicken Chili

Bowl of pasta with cream sauce, chicken, mushrooms, spinach and fork propped in bowl.

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Crock Pot Creamy Chicken Pasta

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Crockpot Honey Mustard Chicken

This Crock Pot Honey Mustard Chicken takes about 10 minutes to prep and uses handful of ingredients. It’s versatile and family-friendly.

Slow cooker honey mustard chicken served over top mashed potatoes.

Ingredients

1.5 lb chicken breast (about 4 pieces, 6 oz each) — thighs will work
1 tsp dried oregano
1 tsp paprika
1/4 tsp onion powder
1/2 tsp pepper
1/2 tsp salt
1/4 cup honey
1/4 cup Dijon mustard
2 Tbsp butter, melted
2–3 garlic cloves, minced
1/4 cup heavy cream
Optional: 2 Tbsp cornstarch + 4 Tbsp cold water (for thickening)

Instructions

Pat chicken dry. Sprinkle with salt, pepper, oregano, onion powder and paprika, covering the chicken.
Whisk honey, Dijon, garlic and melted butter until smooth. Pour over the chicken to coat.
Cover and cook on LOW for about 3 hours, or until chicken reaches 165°F. Check at 2 hours if possible.
When cooked, shred or pull into chunks. About 30 minutes before serving, stir in the heavy cream.
To thicken the sauce, whisk cold water and cornstarch until smooth, stir into sauce, and let heat on low or warm for about 30 minutes.
Serve once sauce reaches desired thickness.

Notes

Storage: Refrigerate leftovers in an airtight container for 3–4 days. To freeze, cool completely and store in a freezer-safe container for up to 3 months.

Cooking tips: Avoid overcooking—check early if needed and keep the crock pot on low. A small amount of fat (butter or oil) helps keep lean breasts moist; omit if using thighs.

Nutrition

Calories: 374 kcal

Nutrition information is automatically calculated and should be used as an approximation.

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