Crockpot Honey Mustard Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 3 hours 10 minutes

Ingredients

1 ½ lb chicken breast (about 4, 6 oz. pieces) (chicken thighs will work)

1 tsp dried oregano

1 tsp paprika

¼ tsp onion powder

½ tsp pepper

½ tsp salt

¼ c honey

¼ c dijon mustard

2 Tbsp butter (melted)

2-3 garlic cloves (minced)

1/4 cup heavy cream

optional: 2 Tbsp corn starch and 4 T cold water

Directions

Pat your chicken dry with a paper towel Sprinkle the salt, pepper, oregano, onion powder and paprika over top, covering the chicken.

Whisk the honey, dijon mustard, garlic and melted butter together until smooth. Pour the mixture over top of the chicken, covering them as much as you can.

Close and cook on LOW heat for bout 3 hours or until the chicken reaches an internal temperature of 165°F. (I suggest checking in at 2 hours if possible.)

When chicken is cooked, you can pull it apart in large chunks or completely shred it. About 30 minutes before serving, add the cream and stir into the sauce.

To thicken the sauce, whisk the cold water and cornstarch together until smooth. Stir it into the sauce and allow it heat at warm or low setting for about 30 minutes to thicken. It will thicken more the longer it cooks and may take a bit depending on your crock pot.

Once to desired thickness, serve!

Nutrition

• Calories: 374 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Cholesterol: 141 mg
• Sodium: 710 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 1 g
• Total Sugars: 18 g
• Protein: 38 g