Can we put honey mustard on all.the.foods and call it a day? OK, good. I don’t have a ton of time for cooking some days. Slow cooker to the rescue! (And check out this 15-minute skillet honey mustard chicken if you need a super fast meal for some nights in addition to today’s crock pot version. Or try this Instant Pot honey mustard chicken.) I don’t know about you, though, but I think slow cooker meals can be disappointing sometimes. Plenty of things just don’t hold up well in a slow cooker and the flavors all just seem dull. I’ve found and created a few gems over the years and am always on the lookout for new ones that might be keepers. (Psst, this slow cooker honey garlic chicken is crazy flavorful and a reader favorite!) Because you can’t beat the convenience of a slow cooker meal. This slow cooker honey mustard chicken is one of those super easy, throw it in and forget it type of crock pot recipes (my personal favorite). No pre-cooking or browning or even chopping needed here. Also, you can totally use frozen chicken breasts for this recipe. They can be a really affordable way to buy chicken, especially when the bags are on sale! And this honey mustard chicken is so versatile. Here are a few of our favorite ways to serve it.
Serving Ideas:
You can serve the chicken with some of the extra sauce over brown rice, couscous, quinoa or even polenta. Pair it with a side salad or steamed or roasted broccoli and you’ve got a delicious meal. It’s also great over a fast baked potato. I like pretty much anything over a potato. Or sometimes we make honey mustard shredded chicken sandwiches. Pile the chicken on a burger bun and add your favorite fixings - mayo, some lettuce and tomato, even some bacon or avocado slices. YUM! Or put the shredded chicken in a whole wheat wrap with some broccoli slaw and roll it up for a delicious, light lunch.
You can also use this slow cooker chicken as a protein for a salad or grain bowl. This is a great way to use leftovers or to have it on hand throughout the week if you’ve meal prepped it over the weekend. One easy crock pot chicken recipe, endless possibilities… which is why I usually double the recipe and eat on it all week or freeze some of the extra for another night. Speaking of, let’s talk about what to do with the leftovers.
Storage Tips:
The leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet or in single servings in the microwave. The leftovers also freeze great! Once cooled, place in a freezer-safe ziptop bag or container, label and ate it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.
Tip: Store and freeze the extras with plenty of the sauce from the slow cooker. That will help keep it moist when you defrost it and reheat it to serve later. Add this to your regular rotation and you’ll be happy you let your slow cooker make you dinner. Enjoy! XO, Kathryn Chicken: You can use fresh or frozen chicken breasts. You could also substitute boneless, skinless chicken thighs or use a mix of chicken thighs and breasts if you prefer. You can easily double this recipe so you have one batch to eat now and one batch to freeze and eat later. Leftovers: The leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet or in single servings in the microwave. The leftovers also freeze great! Once cooled, place in a freezer-safe ziptop bag or container, label and ate it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet. Serving: This chicken is great served with brown rice, quinoa, couscous or even polenta. It’s also great as a sandwich or wrap or as a protein for a salad or grain bowl.
