Your family will enjoy the flavors in this slow cooker honey mustard chicken and you'll love the easy prep. A few simple pantry ingredients create a flavorful honey mustard sauce that complements the chicken perfectly. Thighs stand up well to long, slow cooking, so the crockpot is an excellent method. And it's convenient—all you have to do is toss everything in the crockery insert and press the start button. You'll be free to go about your day as your meal cooks. With no pre-cooking required, it couldn't be easier!
A little dried thyme adds flavor, but feel free to experiment with various flavors until you find your own unique take on this recipe. If you like spicy food, add 1/2 teaspoon or more of crushed red pepper, or add some chopped onion to the chicken.
Timing is up to the cook—the dish can be ready in as little as 3 to 4 hours, or it may be cooked using the lower setting for up to 5 or 6 hours. If you want the chicken to be falling apart and shreddable, choose a longer length of time. If you want larger pieces, check it earlier.
The chicken is excellent served with rice or noodles or in sandwich buns.
- 2 pounds boneless chicken thighs, skin removed (about 8 thighs
- 1/2 cup honey
- 1/2 cup Dijon mustard (or spicy brown mustard)
- 3 tablespoons yellow mustard
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Optional garnish: chopped cilantro
- Optional garnish: fresh thyme leaves
Gather the ingredients.
Pat the chicken thighs with paper towels to dry and place them in the slow cooker.
In a bowl, combine the honey, the two kinds of mustard, soy sauce, garlic, and thyme.
Pour the sauce mixture over the chicken thighs.
Cover the slow cooker and cook the chicken on high for 3 to 4 hours or on the low setting for 5 to 6 hours.
Transfer the chicken to a serving dish and garnish with cilantro or fresh thyme leaves, if desired.
Is It Possible to Overcook Chicken in a Slow Cooker?
It is possible and a lot depends on whether you are cooking chicken breasts or thighs. Chicken breasts become dry when overcooked, while chicken thighs hold up much better and stay tender and juicy over a longer cooking period. It also depends on whether you want to shred the chicken or serve whole, intact pieces. Also, slow cooker temperatures vary, so check the chicken when the minimum time is up to be sure.
Should You Flip Chicken Over in a Slow Cooker?
Flipping isn't necessary. The way a slow cooker cooks is similar to a pot on the stovetop. The food cooks in liquid and steam created by the slow cooker.
Should the Liquid Cover the Meat When Using a Slow Cooker?
Not necessarily. A slow cooker with a tight-fitting lid creates extra liquid from condensation as the food cooks. A large roast slow-cooked on the low setting will need less liquid than it would on the high setting. If your slow cooker tends to cook high and liquids evaporate, you may need to add more. Follow the recipe and keep an eye on your cooker.
- For a lighter sauce, pour it into a fat separator before serving.
- If the sauce is watery, make a cornstarch slurry with 2 teaspoons of cornstarch and 1 tablespoon of water. Put the pot on high and add the slurry. Stir and cook for a few more minutes, or until the sauce is thickened.
- If the sauce is too concentrated, try adding about 1/4 to 1/2 cup of cream to tone it down.