Go Back

Crockpot Honey Mustard Chicken

Crockpot honey mustard chicken with tender thighs simmered low and slow in a creamy Dijon–honey sauce. The sauce turns glossy and tangy after stirring in sour cream at the end for a spoonable finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 boneless skinless chicken thighs Use 4 to 6 thighs; adjust to fit your slow cooker.
Honey mustard sauce
  • 0.333 cup Dijon mustard
  • 3 tbsp honey
  • 2 tbsp whole grain mustard
  • 0.5 cup chicken broth
  • 2 tbsp sour cream Stir in after cooking so it stays smooth.
Aromatics and herbs
  • 3 garlic Minced before whisking.
  • 1 tsp dried thyme
  • salt To taste.
  • black pepper To taste.
  • fresh thyme For serving.
  • fresh parsley For serving.

Equipment

  • 1 slow cooker

Method
 

Season and mix
  1. Season the chicken thighs with salt and pepper.
  2. Whisk Dijon mustard, honey, whole grain mustard, chicken broth, garlic, and dried thyme together until combined.
Slow cook
  1. Place the chicken in the slow cooker and pour the honey mustard sauce over top.
  2. Cook on Low for 4 to 5 hours, or High for 2 to 2.5 hours, until the chicken is tender.
Finish the sauce and serve
  1. Remove the chicken from the slow cooker and stir the sour cream into the sauce until smooth.
  2. Return the chicken to the slow cooker and spoon the sauce over the top.
  3. Serve over mashed potatoes or rice and finish with fresh thyme (and parsley, if desired).

Notes

Pro tip: whisk the sauce thoroughly before pouring it over the chicken so the garlic and mustard blend evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze in portions for up to 2 months (thaw overnight in the fridge and reheat gently). For a dairy-light option, use plain Greek yogurt instead of sour cream, stirred in the same way after cooking.