I love a good crockpot recipe. This one is adapted from a cookbook called 365 Ways to Cook Chicken. It was originally done in the oven, but the crockpot is often more convenient. By changing just one ingredient I was able to turn it into a crockpot recipe. (Check out 6 Tips to Convert Recipes for Use in the Crockpot.) Now it only has 3 ingredients, plus salt and pepper and prep time is less than 5 minutes. How can you beat that?
Here’s what you’ll need:
Crockpot Honey Mustard Chicken
- whole chicken cut up (or the equivalent in chicken pieces)
- 1/2 cup honey
- 1/4 cup dijon mustard
- salt and pepper to taste
- Mix the honey, mustard, salt and pepper together in a small bowl.
- Put the chicken in the crockpot and pour the mixture over the top.
- Cook on high for 6-8 hours.
I served this with Yukon Gold new potatoes from our garden. I boiled them, buttered them and sprinkled them with kosher salt and fresh parsley. It was fun to dig up the potatoes with the kids.
Kool Aid says
That looks delish! Visiting over from SITS. You were above me on the roll call.
Moderate Sherri says
Sounds so easy- looks so good. I love crock pot recipes, so this one I’ll be trying for sure!
Yum! This is a terrific chicken recipe and the veggies look like they turned out perfectly cooked.
I don’t know why but I haven’t been seeing your new posts listed on my blog. :0( I followed you again so hopefully that will work.
Hope you are having a good summer!
This sounds great…actually all of the related recipes sound really tasty (esp. the garlic one!!!) 🙂
I’ll definitely have to try this! It sounds yummy and easy to make… can’t beat that! 😉
Hello fellow SITSTA. I made this today–thanks so much for posting it! (I used to make this years ago in the oven, had not made it for years, and never in a crockpot!) It turned out great in the crockpot today, and even my picky son loved it. (I had to use regular mustard because I didn’t have any Dijon. But it was still really good.)
I’m probably the last person on earth without a crock pot, could you post the original oven version?
Chelle, the recipe for making it in the oven called for butter as well as the other ingredients. Use 1/2 cup melted butter mixed with the honey and dijon mustard. Bake the chicken for about 1 hour at 350 degrees, basting it every 15 minutes with the sauce. I don’t always do that much basting though.
Yum! I’m adding this, along with the veggie pie, to next week’s menu. Many thanks!
The new site looks great!
This looks really good. I love crockpot recipes. I am adding this one to my menu this week.
I just made this dish tonight and it was delish! I got a “thumbs up” from my husband and son.
Also, I’d like to give you a great big THANKS for putting this blog together. I am a busy full time college student/2nd grade teacher, and wife and mother, which means I don’t have much time to think about what to cook or what to buy. This website has been such a blessing to my family.
Keep up the great work! I’m a huge fan. 😉
Do you think this would work well if I threw the chicken in the crock still frozen, or would it not absorb the sauce as well?
We woke up to an unexpected hot and HUMID day ahead and I’d love to be able to throw something in the crock for dinner, except that I don’t have anything thawed out.
Cathy, I use frozen chicken a lot when I’m in a hurry.
Great! Thanks so much!
Wow this looks great! My BF and I have been looking for more yummy meals for the crock pot so we dont have to run the oven, and this one looks great!
Found this on pinterest. In my crockpot now with fresh honey I brought back from my fiance’s family farm in Ontario. Smells divine! I cracked some pepper over the top of the chicken.
Sorry to say this turned out terrible for me… I ended up not being a big fan of the sauce as much as I love Dijon and honey mustard, but it would have been edible had my new crock pot not have gone to $#!+. The last recipe I did turned out fine, but I was around keeping an eye on it unlike today. My chicken (frozen when I put it in) was done after close to 4 hours on LOW and I put it on the “warm” option since it was only 1 o’clock. Little did I know the warm option would keep the sauce simmering and continue to cook it. Arg!! The crock pot must be many many degrees to high to have done this… And my husband was looking fwd to getting home after a 14 hours day and having yummy moist chicken.
Stephanie, I’m so sorry! It stinks to have a dinner ruined. Sounds like your crockpot cooks way too hot.
I think so… another review on Bed Bath and Beyond said the same thing. I returned it immediately after pulling the chicken out and bought a different. Trying a pot roast today in the new cooker since there aren’t any left overs from yesterday.
Just want to say that my four year old mad this (i handled the chicken) and everyone loved it! She was very proud of herself and has been requesting to make it again. I used boneless chicken breasts and cooked it for 3 hours on high and served with brown rice and steamed broccoli. yummy and healthy! thanks for a new and easy family favorite!
I’m using chicken thighs, do you leave the skin on while it cooks in the crock pot?
Christine, you can leave the skin on or take it off. It’s just your personal preference.
I know that this post is a few years old and there is a slim chance that anyone will respond, but am I really supposed to cook this for 6-8 hours on high? Usually that length of time is on a low setting.. just curious before I make this.. thanks 🙂
Sarah, Different slow cookers cook at different temps. It also depends on how full you have the crock. I usually say 7-8 on low or 5-6 on high, but will go longer for chicken with bones. You know your cooker best though. Hope that helps. 🙂
Thanks! (I definitely spaced out and forgot that I was using chicken on the bone) Can’t wait for supper tonight!!
Lauren @ Rustic Honey says
This looks tasty! I have been trying to think of some new crock-pot meals that would be tasty even when the weather warms up. This looks like a great contender for an easy, weeknight meal! Thanks for sharing!
Jessica Mason says
I am sorry to ask since this post is so old is there a time for chicken breast??? I work a lot and my husband is not allowed to cook (after serving me raw chicken not once not twice but 3 times….) I learned my lesson!! He really only likes white meat with no bone
Jessica, if you’re cooking boneless chicken breast cook it for 5-6 hours on high or 7-8 on low. It will cook faster if you don’t have the crock filled very full, so you may want to adjust for that to avoid over cooking.
I had a problem with the long cooking time on high. I used bone-in chicken thighs, so I stuck with the cooking time recommended. It was way too long on high. The chicken actually tasted good, but it looked quite unappealing – pretty blackened, and the outer part was quite dry and tough. I think 6-8 hours on low might have been better.
This was so super easy and tastes amazing! A definite addition to our meal plan.
Although this sounds delicious, for a crock pot recipe I feel like i usually use some sort of liquid (stock/broth usually). Is 1/2 c honey and 1/4 c mustard enough?