Can I double this recipe for a crowd?

Yes, but make sure your slow cooker’s big enough. I once tried it in a smaller one, and let’s just say dinner was delayed while we improvised with another pot. If you do double, increase the cooking time slightly and check internal temps.

Can I use frozen chicken?

It is safer and tastier to thaw chicken first. Cooking from frozen can increase the time the chicken spends in a temperature danger zone, and I do not like that. If you must, add extra cooking time and ensure the chicken reaches 165°F.

Is this recipe gluten-free?

As written, yes. Just make sure your Dijon mustard and other additives are labeled gluten-free. Cornstarch is gluten-free, but if you prefer a different thickener, arrowroot works similarly.

How do I know when it is done?

Use a meat thermometer. The internal temperature should read 165°F. The meat should also pull apart easily and look opaque all the way through.

Can I make this with plant-based chicken or tofu?

You can experiment. Tofu will take on the sauce well but will not need nearly as long in the slow cooker. Add it later in the cooking process to avoid over-softening. Plant-based chicken may vary by brand, so follow packaging instructions and add at a time that avoids falling apart.

Easy How To Make Crockpot Honey Mustard Chicken 2026

Description

A comforting slow cooker recipe featuring tender chicken in a sweet and tangy honey mustard sauce, perfect for busy weeknights.

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 black 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 and 4 tbsp cold water

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Instructions

Pat your chicken dry with a paper towel.
Sprinkle the salt, pepper, oregano, onion powder, and paprika over top, covering the chicken.
Press the seasonings gently into the meat so they stick and flavor every bite.
Whisk the honey, Dijon mustard, garlic, and melted butter together until smooth.
Pour the mixture over the chicken, ensuring it’s well coated.
Close and cook on LOW heat for about 3 hours or until the chicken reaches an internal temperature of 165°F.
When finished, pull the chicken apart in large chunks or shred it.
Add the cream about 30 minutes before serving and stir into the sauce.
To thicken the sauce, whisk the cornstarch and cold water together until smooth, stir it into the sauce, and let it heat for about 30 minutes.
Serve the chicken over rice, noodles, or mixed greens, and enjoy!

Notes

Leftovers store well for 3-4 days in the refrigerator; they can also be frozen for up to 3 months. Consider adding a squeeze of lemon when reheating if the sauce is too heavy.

Prep Time: 10 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 400mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 30g
Cholesterol: 75mg