Honey Mustard Chicken CrockPot Slow Cooker Recipe

January 31, 2017
This is an easy recipe that tastes so good everyone in your family will be wanting seconds! This is a great candidate for a freezer meal recipe -- simply load everything into a plastic zippered bag and freeze. Thaw overnight in the fridge, then dump into your crockpot in the morning. Easy Peasy!

Honey Mustard chicken uses dijon mustard, honey, a bit of soy sauce and some orange juice. This easy recipe will make everyone in the family happy! Use chicken thighs for best results.


Can you ever have too many chicken recipes?

No.

I didn't think so.

:-)

This is a super quick to assemble recipe -- no chopping needed and if you use a "whole mess" (technical term) of chicken thighs you can have enough leftovers for lunch or dinner the next day.

The Ingredients.
serves 6


3 pounds boneless, skinless chicken thighs
1/4 cup honey
1/4 cup prepared dijon mustard
1/4 cup orange juice (bottled or fresh, your choice)
2 tablespoons soy sauce (we are gluten free so I use La Choy)

The Directions.

Use a 6-quart slow cooker. Place the chicken into the bottom of your pot.

In a small mixing bowl, whisk together the sauce ingredients.

Pour evenly over the top. It will look like there isn't enough liquid. There is.

Trust me!!

Cover and cook on low for 6 to 8 hours or on high for about 5 hours. Before serving, flip each piece of chicken over (use tongs!) to let the sauce soak in the other side -- I let it sit for about 15 minutes, unplugged, and then served to the family.

The sauce will be thin. If you'd like to thicken it up, remove the chicken from the pot, then whisk in a cornstarch slurry.

To make a cornstarch slurry: in a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water. Once it's lump-free, stir that into your crockpot to thicken the sauce.

OR, simmer on the stove, or in the Ninja until the sauce has thickened/reduced naturally.

The Verdict.

I served this with rice and a pan of roasted broccoli and cauliflower. I ladled a big scoop of sauce over the top of everything (I did not reduce or thicken the sauce, and thought it was fine so that's up to you!)


enjoy!!

happy slow cooking!
Posted by: Stephanie O'Dea | A Year of Slow Cooking at January 31, 2017

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Comments

  1. We are mostly vegan, I'm thinking of trying this sauce with tofu or tempeh.

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  2. how would the recipe change if you used Chicken Breasts - my husband REFUSES to eat Chicken Thighs or ANY Dark Meat LOL

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  3. Hi Anon, great idea!

    Denise, no problem. The timing will be just the same. I usually recommend thighs for the texture, but the actual cooking is exactly the same.

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  4. I made this for our supper with extra firm tofu, a 14 ounce water packed tub, drained and cut into slices. I made the whole sauce recipe as written except I halved the honey. Cooked on low in my 6 qt crockpot on low for 5 hours. There was very little sauce, the tofu slices were nicely coated and had begun to brown. We has basmati rice, and pan roasted Brussels sprouts. We both enjoyed it and there was enough for my husband's lunch tomorrow.

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  5. I made this today and shredded the chicken over white rice. Amazing flavor and the house smells wonderful.

    ReplyDelete

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