Slow Cooker Honey Mustard Chicken
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This slow cooker honey mustard chicken is a hearty chicken thigh stew made with carrots, peas and a punchy homemade honey mustard sauce. It makes a large batch, reheats well and is freezer-friendly, making it suitable for both meal prep and an easy family dinner.Note - ingredients can be approximate
Equipment
- Rice Cooker, optional
Ingredients
- 1 kg (2 lb) boneless chicken thigh, approx.6 large
- 1 brown onion
- 4 cloves garlic
- 6 carrots
- 1 cup peas, fresh or frozen
Sauce, or 1 ½ cups store-bought, see note 1
- ¾ cup honey
- ½ cup English mustard, see note 2
- ¼ cup wholegrain mustard
- 1 lemon juice
- 2 tablespoon dried oregano
- 1 tablespoon paprika
- ½ cup chicken stock, see note 3
- Salt and pepper, to taste
Serve with:
- 2 ½ cups rice, rice, yields approx.8 cups cooked, adjust depending on serving. See "serve with" note for other options
Instructions
Preparing
- Dice the 1 brown onion, mince the 4 cloves garlic and slice the 6 carrots into approximately 1 cm rounds (you can also dice these if you want)
- In a small bowl or jug, combine the ¾ cup honey, ½ cup English mustard, ¼ cup wholegrain mustard, 1 lemon juice, 2 tbsp dried oregano, 1 tbsp paprika, ½ cup chicken stock. Mix until well combined.
- Pat the 1 kg (2 lb) boneless chicken thigh dry and season with Salt and pepper to taste.
Cooking
- Heat the sauté function of a searing slow cooker or a large frying pan over medium heat. Add the brown onion and cook for 3–4 minutes until softened, then add the garlic and cook for another minute until fragrant.
- Sear the chicken thigh until lightly golden on the outside, approximately 1 minute per side on the stovetop or 3 minutes per side in the slow cooker. If using a frying pan, transfer the onion, garlic and chicken to the slow cooker.
- Add the carrots and prepared honey mustard sauce. Stir until the chicken and carrots are well coated.
- Cover and cook for approximately 3 hours on HIGH or 5 hours on LOW, until the chicken is cooked through (70C/160F - it'll continue rising while resting) and tender enough to separate easily into large chunks with a spoon or fork.Note - The sauce will be quite loose while hot and will thicken as it cools. For a thicker sauce immediately, combine 1 tablespoon cornflour with 2 tablespoon liquid from the slow cooker, stir it through, then cook uncovered for a further 30 minutes.
- In the last 30 minutes, prepare 2 ½ cups rice according to packet instructions or follow my tips and tricks.
- Right before serving, stir through the 1 cup peas and allow them to heat in the sauce for a few minutes.
- Taste before serving and adjust with extra English mustard for sharpness, honey for sweetness, lemon juice for acidity, or salt and pepper as needed.
- Serve or portion with rice into meal prep containers. Or see my "serve with" note for other serving suggestions.
Notes
Note 1 - Store bought sauce
Store-bought sauce will be considerably less pungent and I don't recommend it for the slow cooker. If you must include it, use it as a base and make sure to taste it at the beginning and at the end and adjust according to the flavour notes you want to emphasise.
Note 2 - English mustard
English mustard holds its flavour better during slow cooking than Dijon, which I found became too mild. You can substitute dry mustard powder using approximately 1 teaspoon for every tablespoon of prepared mustard.
Note 3 - chicken stock
Homemade chicken stock gives the sauce more flavour, but store-bought also works; choose a lower-salt option where possible so you can season the finished dish to taste.
Serve with
Rice, mashed potato, roast potatoes or pasta also work well with the sauce. This recipe gives enough rice for the 8 serves, but you can make as many, or as little, as you want and mix-and-match throughout your week - or store in the freezer.
Storing
Store in an airtight container in the fridge for up to 3–4 days, keeping the chicken mixture separate from the rice where possible.
Reheating
Small drizzle of water over the sauce to help it loosen and 1 minute intervals in microwave, stirring in between, until piping hot (approx. 3 minutes).
You can also reheat gently on the stove (I would only recommend this for the chicken and sauce).
Freezing
Freeze the honey mustard chicken mixture separately from the rice for up to 3 months, then thaw overnight in the fridge before reheating until steaming hot.
Nutrition
Calories: 668kcalCarbohydrates: 86gProtein: 28gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 123mgSodium: 1499mgPotassium: 623mgFiber: 5gSugar: 32gVitamin A: 8338IUVitamin C: 13mgCalcium: 81mgIron: 3mg
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