Crockpot Honey Mustard Chicken
The Honey Mustard sauce made in the crockpot pairs with any type of chicken. I used skinless thighs with the bone still in. Searing the chicken adds additional flavor, color and texture to the chicken.
Equipment
- large skillet or cast iron skillet
- 6 quart crockpot
Ingredients
- 6 chicken thighs or chicken breasts (you can use bone in, skinless or any type
- 2 TBS cooking oil
- salt, black pepper, and onion powder
- 1/2 cup honey
- 1/4 cup mustard (any type)
- 1 tsp Worcestershire Sauce
- 1/4 cup butter, melted
- 2 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
- 2 TBS corn starch
- green onions, sliced for garnish
Instructions
- Heat oil in a large skillet over medium high heat. Season chicken on both sides with salt, black pepper, and onion powder. Sear chicken in hot skillet for 2-3 minutes on each side until golden brown. Sear in batches until all chicken is done.
- Spray a 6 quart crockpot with non-stick cooking spray. Place seared chicken into bottom of crockpot.
- In a medium bowl whisk together honey, mustard, Worcestershire, garlic, salt, pepper, and onion powder. Pour mixture over chicken.
- Place lid on crockpot and cook on high for 3-4 hours or on low for 6-8 hours until chicken is one and fork tender.
- Mix together water and corn starch and pour into crockpot and stir into liquid in crockpot to create a gravy. Garnish with sliced green onions.
- Serve chicken and gravy over rice or mashed potatoes. Pasta is another option.