Name: Slow Cooker Honey Mustard Chicken with Creamy Sauce Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts; 1/2 cup honey (or substitute with maple syrup); 1/4 cup yellow mustard (or use Dijon mustard); 2 tbsp Worcestershire sauce (soy sauce as an alternative); 1/4 cup salted butter (or use olive oil); 2 cloves garlic (minced, or use garlic powder); 1 tsp dried oregano (or Italian seasoning); to taste tsp salt; to taste tsp pepper; 1/2 cup heavy cream (or substitute with milk or dairy-free cream)

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Introduction

Slow Cooker Honey Mustard Chicken is a delightful and easy dish that combines sweet and tangy flavors in a creamy sauce. Perfect for busy days, this recipe requires minimal prep and slow cooking to deliver tender, flavorful chicken.

A white plate holds two layers: the bottom layer is a bed of light brown rice with a soft and slightly glossy texture, and on top is a generous serving of shredded chicken mixed with a creamy white sauce, dotted with small pieces of green herbs that add a fresh touch. A silver fork rests on the right edge of the plate, and a bunch of green parsley is blurred in the background 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 substitute with maple syrup)
1/4 cup yellow mustard (or use Dijon mustard)
2 tbsp Worcestershire sauce (soy sauce is an alternative)
1/4 cup salted butter (or use olive oil)
2 cloves garlic (minced, or use garlic powder)
1 tsp dried oregano (or use Italian seasoning)
Salt, to taste
Pepper, to taste
1/2 cup heavy cream (or substitute with milk or dairy-free cream)

Instructions

Step 1: Place the chicken breasts evenly at the bottom of your slow cooker.
Step 2: In a bowl, whisk together honey, yellow mustard, Worcestershire sauce, melted butter, minced garlic, dried oregano, salt, and pepper until smooth.
Step 3: Pour the sauce over the chicken, making sure each piece is well coated.
Step 4: Cover and cook on LOW for 6 hours, or until the chicken reaches an internal temperature of 165°F.
Step 5: Stir in the heavy cream to the slow cooker to add richness and creaminess.
Step 6: Shred the chicken with two forks directly in the cooker and mix it thoroughly with the sauce.
Step 7: Serve warm with your favorite sides such as rice or a fresh green salad.

Tips & Variations

For a dairy-free option, substitute heavy cream with coconut cream or any plant-based cream.
Adding a pinch of smoked paprika can enhance the flavor with a subtle smoky touch.
If you prefer a thicker sauce, remove the chicken after cooking and simmer the sauce on high to reduce before shredding the chicken.

Storage

Store leftover honey mustard chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until hot, adding a splash of cream or water if the sauce has thickened too much.

How to Serve

A white plate holds a base layer of cooked rice, light brown and fluffy, covering the entire plate. On top, there is a generous layer of shredded chicken mixed with a creamy sauce that has a pale beige color with small bits of herbs and onions visible. The chicken mixture looks moist and tender with some green parsley pieces sprinkled throughout. A pair of metal tongs lifts some of the chicken mixture, showing its soft texture. The plate is set on a white marbled surface, and in the background, there is a blurred white slow cooker with a dial. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and often stay juicier after slow cooking. Cook time remains the same.

Is it possible to make this recipe in an Instant Pot?

Absolutely! Use the sauté function to brown the chicken and then pressure cook on high for about 10 minutes, followed by a quick release. Add cream after cooking as directed.