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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.

Honey Mustard Chicken

Honey Mustard Chicken

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.

Main Ingredients Needed

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


  • 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)


  • 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.


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. SHY

    This looks tasty, however when you read the post along with the recipe iy looks like there should be credit given to someone else, and I wasn’t able to find that here, which is disappointing.

  2. Glen philpot

    Sounds really good. I am a hot head so I will add some of my roasted cayenne hot sauce to the cooking process. Thanks for the recipe.

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  4. Nelsy

    I think someone asked this previously but I didn’t see an answer….can we use dried rosemary for this recipe? Thanks!

  5. Nicole

    What size slow cooker did you use? I’m wondering if this will fit in my 2 QT or if I have to break out my 6 QT? Thanks!

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  7. Courtney

    5 stars
    I make this chicken to go with rice for my hockey billet before every hockey game as his pre-game meal. It’s the only thing he wants before a game! So this recipe happens in my house 2-3 times per week, for 8months of the year. My daughter now calls it “Shane’s chicken”
    I love it because it’s easy and I can make it in advance. Unfortunately I’m now always available to have his pre game ready at 3pm, so this recipe I can start it and then he can eat right before he leaves for the game. Thank you!

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  11. Lauren

    5 stars
    This dish is on our normal rotation – because my 5yo inhales it! I just tell him it’s honey chicken because if I utter the word mustard he wouldn’t have touched it!

  12. Catie

    5 stars
    I’m a flight attendant and found this when looking for crockpot meals I could make. HOLY CANNOLI is it addicting. I’m eating it over frozen cauliflower rice and it is so good! 1000000% recommend!!!

  13. Heather

    5 stars
    This was great! I made a double batch, but I only had 1/2 c. of honey, so I glugged in some maple syrup to taste. I think I used less honey/syrup than called for (maybe 1/2 – 2/3 as sweet). I swapped in whole-grain dijon for half the mustard, using smooth dijon for the rest. I also used dried rosemary, because that’s all I had.

    Rather than using a slow cooker, I pressure-cooked this in my Instant Pot for 10 minutes on high. After removing and shredding the chicken, I added some cornstarch slurry to the sauce to thicken it up bit.

    We’ve eaten this on sandwiches, in tacos, and on a brown rice bowl. I’ll definite be making it again 🙂