Can I use chicken thighs instead of breasts for this slow cooker honey mustard chicken?

Absolutely! Chicken thighs are actually more forgiving in the slow cooker and stay incredibly juicy. Use the same cooking time and temperature.

What if my sauce is too sweet or too tangy?

Start with less honey if you prefer it less sweet, or add an extra tablespoon of mustard for more tang. You can always adjust the flavors after cooking by stirring in more honey or mustard to taste.

Can I make this recipe dairy-free?

Yes! Replace the butter with olive oil and use full-fat coconut cream instead of heavy cream. The sauce will be just as creamy and delicious.

Easy Slow Cooker Honey Mustard Chicken Recipe (Incredible Results!)

Slow Cooker Honey Mustard Chicken: Easy One-Pot Comfort Recipe

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Enjoy the savory delight of Slow Cooker Honey Mustard Chicken, a perfect blend of sweetness and tanginess for family dinners. Tender chicken in creamy sauce.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: American

Ingredients

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2 lbs boneless, skinless chicken breasts
1/2 cup honey (or substitute with maple syrup)
1/4 cup yellow mustard (or use Dijon mustard)
2 tablespoons Worcestershire sauce (soy sauce is an alternative)
1/4 cup salted butter, melted (or use olive oil)
2 cloves garlic, minced (or use garlic powder)
1 teaspoon dried oregano (or use Italian seasoning)
Salt and pepper to taste
1/2 cup heavy cream (or substitute with milk or dairy-free cream)

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Instructions

Place 2 lbs of boneless, skinless chicken breasts evenly at the bottom of a 4-6 quart slow cooker in a single layer.
In a bowl, combine honey, yellow mustard, Worcestershire sauce, melted salted butter, minced garlic, dried oregano, salt, and pepper. Whisk for 30 seconds until smooth and emulsified.
Pour the honey mustard sauce over the chicken in the slow cooker, ensuring each piece is coated evenly with a spoon.
Cover and cook on LOW for 6 hours until the chicken reaches an internal temperature of 165°F, appears opaque throughout, and shreds easily.
Once cooking is complete, stir in 1/2 cup of heavy cream into the slow cooker to create a rich, creamy texture. Mix gently throughout.
Shred the chicken in the cooker using two forks and mix thoroughly with the creamy sauce.
Let chicken sit in sauce for 2-3 minutes to absorb flavors, then serve warm alongside your favorite sides such as rice or salad.

Notes

Use a 4-6 quart slow cooker for best results. Chicken breasts can be sliced in half horizontally if thick for more even cooking and better sauce absorption.
If sauce is too thin, remove lid and cook on HIGH for 10-15 minutes to thicken. Can be made dairy-free using olive oil and coconut cream.
Freezes well for up to 3 months. Reheat gently on stovetop with a splash of broth if needed.

Nutrition

Serving Size: 1 serving (about 5 oz chicken with sauce)
Calories: 385 kcal
Sugar: 19 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 0 g
Protein: 32 g
Cholesterol: 135 mg

Find it online: https://www.benefitiany.com/slow-cooker-honey-mustard-chicken/