Description
Honey Mustard Chicken became my go-to weeknight dinner that saves me from mealtime stress. Juicy chicken breasts get slathered in a tangy-sweet sauce that makes dinner feel like a total win without any complicated kitchen moves.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds boneless skinless chicken thighs
Mustard Base:
- ¼ cup dijon mustard
- ¼ cup stone ground mustard
- ¼ cup honey
- 2 tablespoons maple syrup
Seasonings and Aromatics:
- 1 tablespoon olive oil
- 3 cloves garlic, finely minced
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- Chopped parsley, for garnish
Instructions
- Grab 1.5 pounds (680 grams) boneless skinless chicken thighs and thoroughly dry them with paper towels to ensure the sauce adheres perfectly.
- Heat 1 tablespoon (15 milliliters) olive oil in a skillet over medium-high heat at 375°F (190°C). Sear chicken pieces for 2 minutes per side until light golden brown develops.
- Combine ¼ cup (60 milliliters) dijon mustard, ¼ cup (60 milliliters) stone ground mustard, ¼ cup (85 grams) honey, and 2 tablespoons (30 milliliters) maple syrup in a mixing bowl.
- Add 3 finely minced garlic cloves, ½ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon salt, and freshly ground black pepper to the mustard mixture. Whisk until completely smooth.
- Transfer chicken thighs into a 6-quart slow cooker, arranging them in a single layer without overcrowding.
- Pour sauce evenly across chicken, ensuring each piece gets thoroughly coated.
- Cover crockpot and cook on low temperature at 200°F (93°C) for 5 hours, or on high temperature at 250°F (121°C) for 3 hours until meat reaches 165°F (74°C) internal temperature.
- Once done, carefully remove chicken and transfer to serving platter.
- Spoon remaining sauce from crockpot over chicken pieces.
- Sprinkle chopped fresh parsley across the top for bright color and fresh flavor.
Notes
- Pat chicken thighs completely dry to help the sauce cling perfectly and create a more flavorful coating.
- Searing the chicken before slow cooking adds rich caramelized flavor and helps seal in the juices.
- For a low-carb version, replace honey and maple syrup with a sugar-free sweetener like monk fruit or erythritol.
- Leftovers keep wonderfully in the refrigerator for 34 days and taste even better as the flavors continue to develop.
- Prep Time: 15 minutes
- Cook Time: 2 hours 32 minutes (high) or 56 hours (low)
- Category: Chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 234 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 27 g
- Cholesterol: 85 mg