Slow Cooker Honey Mustard Chicken

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Slow Cooker Honey Mustard Chicken

3.6 of 5 (44)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Slow Cooker Honey Mustard Chicken calories by ingredient
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Introduction

This slow cooker recipe requires no pre-cooking, and it yields a sweet, caramelized glaze and tender chicken.

This slow cooker recipe requires no pre-cooking, and it yields a sweet, caramelized glaze and tender chicken.


Number of Servings: 4

Ingredients

    1 pound boneless, skinless chicken breasts, sliced into 1-inch strips

    Sauce:
    1 large onion, sliced (about 1 1/2 cups)
    3 garlic cloves, sliced
    2 tablespoons honey
    1/4 cup Dijon mustard
    1 tablespoon country-style (coarse-grain) mustard
    2 teaspoons tomato paste
    1 tablespoon red wine vinegar
    2 teaspoons olive oil
    1 teaspoon thyme
    1/4 teaspoon black pepper
    Pinch cayenne pepper

    2 green onions, sliced on an angle, for garnish (optional)

Tips

The Dijon and country-style mustards thicken the sauce. If you use yellow mustard, you might have to thicken the sauce in the last 30 minutes of cooking with one tablespoon of water mixed with 2 teaspoons of cornstarch.


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)

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Member Ratings For This Recipe


  • Incredible!
    22 of 23 people found this review helpful
    Delicious!!! Didn't change an ingredient.........Thank You. - 8/5/13

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  • Incredible!
    18 of 18 people found this review helpful
    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

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  • Very Good
    16 of 16 people found this review helpful
    I baked this in the oven with whole boneless skinless breasts over a bed of chopped fennel. Turned out great! - 8/8/13

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  • 14 of 49 people found this review helpful
    2-2 hour should be enough in a crock pot - 8/5/13

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  • Good
    12 of 12 people found this review helpful
    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

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