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–+ servings
Slow Cooker Honey Mustard Chicken

Melt-in-Your-Mouth Slow Cooker Honey Mustard Chicken

Enjoy Tender Slow Cooker Honey Mustard Chicken, a family-friendly dish that brings together the delightful combination of sweet honey and zesty mustard.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless Skinless Chicken Breasts
For the Sauce
  • 1/2 cup Honey Can substitute with maple syrup
  • 1/4 cup Yellow Mustard Dijon mustard for sharper flavor
  • 2 tbsp Worcestershire Sauce Can use soy sauce as alternative
  • 1/4 cup Salted Butter Substitute with olive oil for lighter option
  • 3 cloves Garlic Minced; can use garlic powder
  • 1 tbsp Dried Oregano Can use Italian seasoning
For Creaminess
  • 1/2 cup Heavy Cream Substitute with milk or dairy-free cream

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Lay 2 lbs. of boneless, skinless chicken breasts at the bottom of your slow cooker without overlapping.
  2. Whisk together honey, yellow mustard, Worcestershire sauce, melted butter, minced garlic, dried oregano, salt, and pepper until smooth.
  3. Pour the prepared sauce evenly over the chicken breasts, ensuring each piece is well coated.
  4. Cover the slow cooker and cook on LOW for 6 hours until chicken reaches 165°F and shreds easily.
  5. Stir in ½ cup of heavy cream into the sauce, mixing gently to create a creamy texture.
  6. Shred the cooked chicken with two forks directly in the slow cooker, mixing it with the creamy sauce.
  7. Serve the shredded chicken warm with sides like steamed vegetables or a fresh salad.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 500mgSugar: 8gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For a dairy-free version, swap heavy cream with coconut milk or plant-based cream. Store leftovers in an airtight container in the fridge for up to 3 days.

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