Honey Mustard Chicken

5 from 19 votes

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Sweet, slightly tangy, buttery and addicting, with one taste this Crockpot Honey Mustard Chicken will be your new favorite dinner. 

Here comes another freezer crockpot meal: Honey Mustard Chicken. It’s incredible. I never knew honey mustard could be this appealing. I liked the idea of it all, but never came around to it until I adapted the recipe to be lots o’honey {with a little mustard} buttery chicken. Doesn’t that sound much more appealing? I thought so.

Honey Mustard Chicken

Honey Mustard Chicken Ingredients

This honey mustard chicken recipe is an easy one! You only need 10 simple ingredients to produce incredible results, here’s what you’ll need:

  • Chicken Breasts – I used boneless skinless chicken breasts here! But feel free to use chicken thighs or any other cut of chicken. Just note that the cooking times might need adjusting.
  • Onion and Garlic – two basic but powerful ingredients in terms of flavor!
  • Dijon Mustard and Honey – this is where the sweet tangy flavor comes from. If you don’t have Dijon mustard, regular yellow mustard is a good substitute. Or feel free to experiment with any specialty mustard or honey.
  • Salted Butter – I recommend using butter and not subbing it out for oil because the oil tends to make it a bit greasy while the butter is perfect for flavor and sauce consistency.
  • Rosemary – I use rosemary sprigs that I later take out, however, if dried rosemary is all you have, go for it!
  • Salt and Pepper – don’t forget to season!
  • Dried Chives – this is an optional garnish.

How to Make Honey Mustard Chicken

Crockpot Honey Mustard Chicken has got to be the easiest dinner ever! Prepare ahead of time and then make some rice or get some sandwich rolls ready. For full details see the recipe card down below.

  1. Place all ingredients into the crockpot and cook until the chicken is cooked through.
  2. Remove rosemary sprigs.
  3. Remove chicken and shred, then add it back into the sauce. Sprinkle on some chopped chives for a garnish and serve warm!

How Long to Cook Honey Mustard Chicken

Most crockpots have a ‘high’ setting, a ‘low’ setting, and a ‘keep warm’ setting. If you are confused at all here is how long to cook Honey Mustard chicken on low or high:

  • If your crockpot is on high cook for 3-4 hours.
  • If your crockpot is on low cook for 7-8 hours.

Freezing Instructions

Now, this is considered a freezer-meal, meaning that you can prep everything ahead of time and freeze it! Then when you are ready to make it, thaw the frozen ingredients and place them into your crockpot to cook away. Freeze up to 3 months.

More Chicken Recipes to Try!

Be sure to check out my other chicken recipes too!

The printable recipe card for Honey Mustard Chicken is below, enjoy 🙂

Follow laurens_latest on Instagram and show me what recipes you are making from this blog! Use the hashtag #laurenslatest! I want to see what you’re making.

5 from 19 votes

Honey Mustard Chicken

Sweet, slightly tangy, buttery and addicting, with one taste this Crockpot Honey Mustard Chicken will be your new favorite dinner. 
servings 4 servings
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins

Ingredients

  • 1 lb chicken breasts
  • 1/2 cup onion diced
  • 1 clove garlic minced
  • 1/2 cup dijon mustard
  • 3/4 cup honey
  • 2 tablespoons salted butter
  • 1 sprig fresh rosemary
  • salt & pepper to taste
  • 2 teaspoons dried chives for garnish (optional)

Instructions

  • Place contents into crockpot and cook covered 3-4 hours on high or until chicken is fully cooked.
  • Discard rosemary sprig. Remove chicken, shred and place back into sauce. Stir in a few chives for color if desired. Keep warm until ready to serve.
  • Serve over rice.

Nutrition

Calories: 410kcal | Carbohydrates: 57g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 539mg | Potassium: 597mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1915IU | Vitamin C: 20.1mg | Calcium: 52mg | Iron: 1.7mg
Course: Dinner
Cuisine: American
Keyword: Honey Mustard Chicken
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Recipe Rating




99 Responses
  1. Marilyn Brennan

    I read some of your post to John and he said, “Dang she’s a good writer.” We laughed. BTW, I’m planning on trying all your crock pot recipes this month. The chicken soup, SW style is tomorrow. Got my ingredients marinating in the fridge.

  2. Taylor @ Food Faith Fitness

    YEUP. This right here is dinner. I am obsessed with anything crockpot and anything honey mustard…so then you put the two together and made one winner of a chicken dinner! Pinned!

  3. Cookbook Queen

    I have given up on birthday parties the past few years. One of these days…

    This chicken!! Yum. Going on the dinner list 🙂

  4. ShaNae

    Great looking recipe. I will try it! I am not a huge honey mustard fan, but my parents are and I make Sunday dinner for them and me and my son.

    Tell Brooke Happy Birthday! I have only 1 kid, and when I had him I thought about what ages I would be when he is 10, 18, 21, etc…I thought oh I will be 37 when he turns 10 and that was soooo many years away. Ha, that’s this year! I feel ya on the I have a 6 year old! Hope her party is awesome, which I know it will be, because you are fabulous, and yes, all of the planning is worth it. We’re having a Minecraft party since he is going to be a, gulp, pre-teen. Have a great weekend! Enjoy those cute kids!

  5. Karen @ On the Banks of Salt Creek

    Thank you Thank you Thank you for doing these slow cooker meals. I thought my life was busy back in the city , but NEVER did I not get dinner on the table until 8:00 pm. (Yes, down here on our farm that has happened more times than I would like to mention) Slow cookers help so much. It can just be hard to find something different and good. This looks like it will be great.

  6. Senika @ Foodie Blog Stalker

    #1 – You are NOT old!
    #2 – This chicken looks amazing! I foresee honey mustard chicken sandwiches in my near future =) Thanks for all the freezer crockpot recipes, I love it!

    1. Mallori

      I was wondering the same thing. I don’t think I will have the patience to freeze it. 🙂 Is freezing it like marinating it or is there another reason why it needs to be frozen.

  7. Claire-louise Cranston

    Lauren you should try being me if you feel old my little girl is also turning 6 but next month my son will be 18 :'( my baby boy isn’t a boy anymore. Where does the time go? Thanks for all the recipes not just this delectable one xxx

  8. Diane

    Just put this chicken in the crockpot for tonight’s dinner. I am a honey mustard anything fan. Will let yau’ll know the results.

  9. Jeanette

    Another question…. Bone in or boneless? If bone in, single side (split) or whole breast? It looks wonderful and I can’t wait to try it!!! Love these freezer crock pot recipes!

    1. Lauren

      No! I just added those directions in to show that this can be frozen. By all means, throw this into your crockpot immediately and forgo the freezing!

  10. Mel

    5 stars
    Just made this tonight and thankfully I made a double batch because it is delish! Soooooo good over some Jasmati rice with green beans. Definitely a new favorite. Thanks Lauren!

    1. Lauren

      You don’t have to freeze it first, I just wrote it in to show that it was an option. By all means, throw everything into the crockpot immediately and skip the freezing!

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  12. Allyson

    5 stars
    I cooked this last night, and it was incredible, best meal I’ve had in weeks! And it was so easy…..I just threw leftover chicken breast in the crockpot and let it cook on high for a few hours. I owe you, Lauren–my family and I loved it!

  13. Angela

    5 stars
    This was delicious. I made it last night and doubled the recipe. Used fresh rosemary from my garden. Even my super picky eater gave it an 8/10 (and that is a high honor!) Thanks.

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  15. Merrie

    1. Does it need to be defrosted or can you just put it in frozen?
    2. Can you sub oil for butter (dairy allergy)?
    3. Can you do thighs instead of breasts?

    Thanks in advance!!!!!

    1. Lauren

      It does need to be mostly defrosted to cook evenly. Yes you can substitute oil for the butter, although I think that would give it more of a greasy feel. Of course you can use chicken thighs!

    1. kayce

      I don’t enjoy cutting onion either so I buy frozen diced onions. They’re really handy and this way I always have onion available…….without any of the tears!

    1. Lauren

      It’ll taste different without it, but I don’t think in a bad way. The rosemary isn’t a strong flavor in this dish though…don’t be afraid of it!

  16. Mandy

    5 stars
    Made this tonight!! Super Yummy!! Added a splash of white wine when I put in it. Cooked on high about 3 hours Toasted up some buns and made chicken sandwiches. OH SO GOOD! Thank you for the recipe!

  17. Shawna miller

    I would so love to try threes as sliders on kings Hawaiian Rolls with a Apple Cider Vinegar cabbage slaw!!! I will surely try it over rice as well, looks delicious!!!

  18. april

    I just threw my ingredients together. I bought fresh rosemary and picked it of the sprig. So i can’t remove the sprig at the end and the rosemary stays in. I hope thats okay.

  19. Susan

    Sounds fantastic! Can it be cooked on low for 7-8 hours? Otherwise, this would be a weekend meal..
    Thanks!
    Susan

  20. Crystal

    Hi quick question, I don’t have any fresh rosemary on hand, is it okay to use dried? If not I can run to the store or have hubby pick some up. Thanks!

  21. Mary

    I’m a bit worried as I want to make this for an office potluck to be served in Hawaiin rolls and a side of tangy coleslaw

    BUT

    I want to double the recipe so should I double the amounts of honey and mustard and the other ingredients?

    Thanks much

  22. Leanne

    5 stars
    Made this tonight for dinner. To be honest, I am not a huge honey mustard fan but my son is. It was fantastic! We all loved it. I will definitely be making this again soon. Thanks for the recipe 🙂

  23. Cheryl

    Please help!

    Can you explain why my chicken and sauce is a blackened mess? Followed the recipe correctly, did I cook too high? What temperature is it supposed to be cooked at?

    🙁

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