Slow Cooker Honey Mustard Chicken
(114)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 pound boneless, skinless chicken breasts, sliced into 1-inch stripsSauce:1 large onion, sliced (about 1 1/2 cups)3 garlic cloves, sliced2 tablespoons honey1/4 cup Dijon mustard1 tablespoon country-style (coarse-grain) mustard2 teaspoons tomato paste1 tablespoon red wine vinegar2 teaspoons olive oil1 teaspoon thyme1/4 teaspoon black pepperPinch cayenne pepper2 green onions, sliced on an angle, for garnish (optional)
Directions
Coat the slow cooker with cooking spray.
Place the chicken in the slow cooker, add the sauce ingredients along with 1/2 cup water and stir to combine. Cover and cook on low for 6-8 hours, until the chicken reaches an internal temperature of 165 degrees F.

Garnish with green onions before serving, if desired.

Serving Size: Makes 4 servings (1/2 cup)
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 199.6
  • Total Fat: 4.9 g
  • Cholesterol: 65.0 mg
  • Sodium: 373.4 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 24.8 g

Member Reviews
  • DOODLESPOON
     This was delicious with mashed potatoes! The sauce for me was WAY too thin, even though I used the mustards listed in the ingredients. Next time, I'm omitting the extra 1/2c. water - but there will be a next time because this is definitely worth making again! - 8/16/13
  • PATRICIAANN46
     Delicious!!! Didn't change an ingredient.........Thank You. - 8/5/13
  • BBAHONORS
     I baked this in the oven with whole boneless skinless breasts over a bed of chopped fennel. Turned out great! - 8/8/13
  • CALLMECARRIE
     I didn't have brown mustard so only used the Dijon, and it was really good. When I heated up the leftovers a few days later, I sauteed some mushrooms and added a splash of sherry to the sauce, and it was a big improvement on an already tasty dish. - 1/18/14
  • FRIDA11
     2-2˝ hour should be enough in a crock pot - 8/5/13
  • MOM2ACAT
     This was very good! I don't like the taste of red wine vinegar, so I substituted balsamic vinegar instead. - 8/8/13
  • MLSTANLEY69
     I knew I was going to like this before it started cooking, it smelled amazing just putting it together. I made Jasmine rice and sugar snap peas with this. I will definitely make this again as it was delicious and saved time by being in the crock pot. - 1/12/15
  • ALDAHLQUIST
     I'm not a huge fan of mustard, but oh this was so good! Had it tonight over mashed potatoes, along with a salad and steamed broccoli. The sauce didn't thicken much, but that just flavored the potatoes more. Next time I'll try it over brown rice. - 8/11/13
  • MINDFULME2017
     Did not have a caramelized glaze at all. It was ok. Will not be making it again. - 8/6/13
  • ROCKPORT9
     My husband and I loved this. It was in the slow cooker for 7 hours and was perfect over rice with fresh vegetable. - 8/7/13
  • MONIBELLY
     I've made this, but knowing that it wouldn't be browned in the slow cooker, I browned it before in a little olive oil before putting it in the crockpot. Not a thyme fan, I switched to a little garlic. Its a family favorite. - 1/10/15
  • BEHAPPY0201
     I don't know what I did wrong, but this was not for us. It came out thin and grey and tasted like dry chicken with vinegar sauce. I followed the recipe exactly and only cooked it for 6 hours. Would not make again and threw leftovers out. - 5/15/14
  • THECHAUFFEUR
     Pretty good! Doubled it, used fresh thyme, added carrot, served over rice. Didn't have "country style" mustard so added an extra Tbsp dijon and some whole mustard seed. Needs a little more depth of flavor, it's pretty sweet. Will work on modifying and make again! - 1/9/14
  • METAGODDESS
     Okay, but too strong a mustard flavor. Chicken cooks tender and works well over rice! Would probably not make it again but it was tasty and worth trying. - 8/6/13
  • CD15184055
     The taste is very good with this recipe but next time I will put it in the oven to bake it. Not fond of meat in the slow cooker. - 1/17/15
  • BTRFLYDOG
     Made this for my boy friend yesterday. We both liked I. Served it over white jasmine rice with steamed green bean. - 8/10/14
  • HOOSIERNATIVE46
     I just put this in the pressure cooker as I did not get it started earlier today. It is great. - 8/5/13
  • NONNAOF2
     This is a very good recipe that my family enjoys, especially with the mustard, one of my favorite ingredients to use! I didn't change anything in this recipe! - 1/10/15
  • AMLEHNKURT
     Made this tonight and although I didn't have the tomato paste, it was still very good and my family liked it. Make it again? Yes! - 11/26/13
  • RAN3227
     I did not have thyme so I used poultry seasoning. Also I used apple cider vinegar instead of red wine. - 9/5/13
  • BECKY3128
     Not a fan of this one at all, sorry! - 8/7/13
  • WIZARDHOWL
     I made this with chicken thighs, as I like those a little bit better than breasts, and I doubled the sauce mixture because I had about 1.5 lbs. of chicken. It came out very tasty! I served it with rice to soak up the sauce. I will definitely be making this again. - 1/15/18
  • FLEETFEETGIRL
     Delicious, this will be one of my go to dishes. - 1/17/15
  • OKBACK2MEAGAIN
     I found it very watery and did not need that extra 1/2 cup water. This could be because my chicken breast was still frozen. - 12/27/14
  • GABIRUSZCZAK
     sounds fantastic - have to try this! - 8/5/13



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