Can I use a different cut of meat?

Absolutely. Chicken thighs, bone-in breasts, or even a whole cut-up chicken all work. Thighs stay juicier over long hours. If you use bone-in pieces, add more cooking time and check for doneness near the bones. The flavors will stay lovely.

How long will this last in the fridge?

Properly stored in an airtight container, it will keep for 3 to 4 days. For longer keeping, freeze portions for up to 3 months. Thaw in the fridge before reheating.

Can I make this in the morning and leave it all day?

Yes, with care. If you plan to be out all day, use a crock pot with a timer or a model that shifts to warm. Cook on low and check at the shorter end of the time range the first time you try your pot. If you are away for more than 6–8 hours, consider using thighs, which handle longer cooking better.

Will the cream separate when reheated?

Cream can split if overheated. Reheat gently on low heat and stir slowly. If the sauce seems too thin, use the cornstarch slurry method and warm slowly until desired thickness. For microwave reheating, heat in short intervals and stir between each burst.

Can I make this gluten-free?

Yes. The core ingredients are naturally gluten-free. If you add soy sauce or other condiments, choose a certified gluten-free version. Use cornstarch as the thickener or a gluten-free arrowroot.

Crockpot Honey Mustard Chicken

Description

A comforting and tender slow-cooked chicken dish with a sweet and tangy honey mustard glaze.

Ingredients

Scale

1.5 lb chicken breast (about 4, 6 oz. pieces)
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 corn starch and 4 Tbsp cold water

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Instructions

Pat your chicken dry with a paper towel and season with salt, pepper, oregano, onion powder, and paprika.
Whisk together honey, Dijon mustard, garlic, and melted butter until smooth. Pour over chicken.
Close and cook on LOW heat for about 3 hours or until chicken reaches an internal temperature of 165°F.
Shred the chicken or pull apart into chunks. About 30 minutes before serving, stir in the heavy cream.
To thicken the sauce, whisk together cornstarch and cold water, then stir into the sauce for about 30 minutes until desired thickness is reached.
Serve chicken and sauce over rice, mashed potatoes, or bread.

Notes

For a deeper flavor, add a splash of apple cider vinegar. Serve with sides like creamy mashed potatoes or warm biscuits.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 10g
Sodium: 450mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 35g
Cholesterol: 100mg