Sweet, slightly tangy, buttery and addicting, with one taste this Crockpot Honey Mustard Chicken will be your new favorite dinner.
Let’s talk about this Crockpot Honey Mustard Chicken… but first…
I don’t have a ton of time today because I am prepping for my daughter’s 6th {gasp!} birthday which is this weekend! Holy smokes, that’s nuts to think about. Even crazier is the amount of stuff on my to-do list. Being a full-time-single-working-from-home-parent is rough sometimes…but the look on her face when she sees the GLORY that is her birthday will be worth it. At least that’s what I keep telling myself. I can sleep when I’m dead. Also, something I keep telling myself.
On Sunday, I’m going to have a six-year-old. A six-year-old. A SIX-year-old.
Balls, I’m old.
So, yeah, I guess you can gather from the above sentences is that I’m crazy and old. That’s apparently all you need to know.
ANYWAYS.
Here comes another freezer crock-pot 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. Anyways, the recipe is below…you should try it, snarf it down and bask in the majesty that is: a full stomach.
Have a wonderful weekend!!
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Crockpot Honey Mustard Chicken
Sweet, slightly tangy, buttery and addicting, with one taste this Crockpot Honey Mustard Chicken will be your new favorite dinner.
Ingredients
- 1 lb chicken breasts
- 1/2 cup diced onion
- 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
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Place all ingredients into plastic freezer bag. Seal and freeze.
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To make, defrost bag, place contents into crockpot and cook covered 3-4 hours on high or until chicken is fully cooked.
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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.
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Serve over rice.
other recipes you might like:
Ham & Cheese Honey Mustard Pretzel Melts
Marilyn Brennan says
February 5, 2015 at 10:39 pmI 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.
Taylor @ Food Faith Fitness says
February 6, 2015 at 4:57 amYEUP. 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!
Cookbook Queen says
February 6, 2015 at 5:01 amI have given up on birthday parties the past few years. One of these days…
This chicken!! Yum. Going on the dinner list 🙂
Jackie says
February 6, 2015 at 6:03 amLooks yummy! Is it 3-4 hours on high?
Lauren says
February 6, 2015 at 8:36 amyes!
Martha T says
February 6, 2015 at 6:38 amDoes this cook on high or low for the four hours? Sounds great!!
Lauren says
February 6, 2015 at 8:37 amhigh for 3-4 hours.
Martha T says
February 6, 2015 at 8:45 amThank you!! Can’t wait to fix it!
Anna says
February 13, 2015 at 10:56 am3-4 hours on high…. 7-8 hours on low?? I am gone for the day and no auto shut-off on my crock!!!
Stephanie @ Plain Chicken says
February 6, 2015 at 7:08 amOMG – looks delicious. I am adding this to my dinner menu next week.
ShaNae says
February 6, 2015 at 7:14 amGreat 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!
Karen @ On the Banks of Salt Creek says
February 6, 2015 at 7:45 amThank 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.
Ashleigh says
February 6, 2015 at 9:01 amThis looks delicious! What do you serve as sides when you make this?
Lauren says
February 6, 2015 at 4:14 pmI served this over rice and had steamed green beans and salad on the side.
Senika @ Foodie Blog Stalker says
February 6, 2015 at 9:52 am#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!
Kerrie K says
February 6, 2015 at 10:15 amDumb question-do you have to freeze it before you cook it?
Mallori says
February 6, 2015 at 8:29 pmI 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.
Lauren says
February 8, 2015 at 9:05 pmNo need to freeze! I just added that direction in there to show it was a freezer meal.
Claire-louise Cranston says
February 6, 2015 at 10:41 amLauren 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
Diane says
February 6, 2015 at 11:01 amJust put this chicken in the crockpot for tonight’s dinner. I am a honey mustard anything fan. Will let yau’ll know the results.
Jeanette says
February 6, 2015 at 12:55 pmAnother 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!
Kerrie says
February 6, 2015 at 5:42 pmI took a chance and didnt freeze it first. Its cooking now. Jeanette i think boneless may be easier for when you shred it
Julie says
February 7, 2015 at 2:38 amI love your blog and recipes. Thank you!
Tamarind says
February 7, 2015 at 7:35 amLauren do u have to freeze before u put it in the crockpot?
Lauren says
February 8, 2015 at 9:03 pmNo! 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!
Mel says
February 7, 2015 at 7:00 pmJust 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!
Emily says
October 13, 2016 at 11:02 amI’m thinking of making a double batch for my family as well. Did you have to cook it longer? Thanks!
Alice says
February 7, 2015 at 11:31 pmLove cooking in my crockpot
Cher says
February 8, 2015 at 6:33 pmWhy are you freezing it first? ?
Lauren says
February 8, 2015 at 9:00 pmYou 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!
angie says
February 9, 2015 at 6:26 amDoes it need to be marinated or can I just put In the crock pot?
Lauren says
February 9, 2015 at 11:04 amYou can just throw it all in!
BusyWorkingMama says
February 9, 2015 at 5:00 pmThis sounds delicious!! I like your suggestions for freezing it. I need to try out some freezer cooking!
Allyson says
February 9, 2015 at 6:01 pmI 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!
Angela says
February 10, 2015 at 9:24 amThis 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.
Stacey Gillin says
February 11, 2015 at 7:27 amDoes the rosemary make or break this? I want to make this TODAY, but don’t have the rosemary 🙁
Merrie says
February 11, 2015 at 11:24 am1. 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!!!!!
Lauren says
February 12, 2015 at 7:25 pmIt 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!
Zandi says
February 11, 2015 at 12:18 pmcan you add some minced onion or something instead of 1/2 C diced onion? not a huge fan of lots of onion or cutting onion! 😉
kayce says
February 13, 2015 at 5:52 pmI 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!
Lindsey says
February 12, 2015 at 12:20 pmCan you make this with regular mustard or honey mustard? I want to make it but don’t have Dijon mustard :/
Jackie says
February 14, 2015 at 4:58 pmcan I use a Dutch oven? How long? What temp?
Lori says
February 15, 2015 at 7:11 amDo you use Bone in or boneless chicken ?
Thank You
Nancy Umstead says
February 15, 2015 at 10:42 amIs this bone-in or boneless chicken breasts? Looks delicious gonna make it for my boys!
Lauren says
February 15, 2015 at 4:33 pmboneless.
Ashley says
February 16, 2015 at 1:19 pmWill it still taste right without the spring of rosemary?
Lauren says
February 17, 2015 at 11:23 pmIt’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!
Chrystal says
April 15, 2015 at 8:43 amCan you use bottled/dried rosemary? I hate to buy a thing of fresh rosemary for one sprig in one recipe.
Mandy says
February 16, 2015 at 3:46 pmMade 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!
Joyce says
February 17, 2015 at 10:25 amThis sounds delicious. I don’t have a slow cooker. How can I cook it without a slow cooker?
Danielle says
March 25, 2015 at 8:40 pmHow would this be on a bun? Do you think it would be good with pork? It looks delicious!
Shawna miller says
April 7, 2015 at 8:27 pmI 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!!!
april says
April 9, 2015 at 12:42 pmI 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.
Michelle says
April 30, 2015 at 2:55 amIf i double this, should I increase the cooking time?
Laura says
May 7, 2015 at 8:02 pmThis is delicious!! My favorite crock pot recipe by far.
Susan says
July 7, 2015 at 3:55 pmSounds fantastic! Can it be cooked on low for 7-8 hours? Otherwise, this would be a weekend meal..
Thanks!
Susan
Lauren says
July 7, 2015 at 8:40 pmYES!
Sarah says
July 10, 2015 at 7:04 pmJust made this tonight for dinner and it was a hit! Thank you!
priya says
July 14, 2015 at 7:06 amCan this be made in an oven!? Could u kindly tell me the time and and the temp?
Crystal says
July 14, 2015 at 10:15 amHi 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!
Patty says
July 14, 2015 at 12:13 pmDo you have to freeze it first? Or can I just put bag in fridge for next day? Looks amazing. Can’t wait to try this.
Mary says
July 15, 2015 at 7:37 amI’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
Lauren says
July 18, 2015 at 10:03 amIf you’re doubling the recipe, be sure to double every ingredient in the recipe for best results!!
Leanne says
July 15, 2015 at 2:57 pmMade 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 🙂
Cheryl says
July 21, 2015 at 8:37 amPlease 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?
🙁
zoey schreiber says
August 10, 2015 at 5:32 pmCan I make it in a Le Creuset pot as well?
Lauren says
August 11, 2015 at 6:11 amyes!