Crockpot Honey Mustard Chicken and Carrots

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There’s something magical about tossing a few simple ingredients into the crockpot and letting it work its slow-cooking magic. This honey mustard chicken with carrots is a perfect blend of sweet, tangy, and savory flavors that create a cozy, comforting meal with almost no effort. The chicken turns fall-apart tender, the carrots soak up all that delicious sauce, and the whole thing comes together beautifully with minimal prep. Serve it over rice, mashed potatoes, or with crusty bread to soak up every last drop of the sauce!

Crockpot Honey Mustard Chicken and Carrots
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Crockpot Honey Mustard Chicken and Carrots

0.0 from 0 votes
Servings

4

servings

This honey mustard chicken with carrots is a perfect blend of sweet, tangy, and savory flavors that create a cozy, comforting meal with almost no effort. The chicken turns fall-apart tender, the carrots soak up all that delicious sauce, and the whole thing comes together beautifully with minimal prep.

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Ingredients

  • 4 boneless, skinless chicken thighs

  • 1/3 cup honey

  • 1/4 cup Dijon mustard

  • 2 tablespoons whole-grain mustard

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 3 cups baby carrots

  • 1/2 cup chicken broth

Directions

  • Place the chicken thighs in the bottom of the crockpot.
  • In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard, apple cider vinegar, olive oil, garlic, thyme, salt, and pepper.
  • Pour the honey mustard mixture over the chicken, making sure it’s evenly coated.
  • Add the baby carrots around the chicken and pour in the chicken broth.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily pulls apart.
  • Serve warm with your favorite sides and spoon extra sauce over the top.

Notes

  • • If you prefer a thicker sauce, remove the chicken and carrots, then stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and let it cook for another 15 minutes until thickened.
    • Swap chicken thighs for chicken breasts if desired, but reduce cooking time slightly to avoid dryness.
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Crockpot Honey Mustard Chicken and Carrots

There’s something magical about tossing a few simple ingredients into the crockpot and letting it work its slow-cooking magic. This honey mustard chicken with carrots is a perfect blend of sweet, tangy, and savory flavors that create a cozy, comforting meal with almost no effort. The chicken turns fall-apart tender, the carrots soak up all that delicious sauce, and the whole thing comes together beautifully with minimal prep. Serve it over rice, mashed potatoes, or with crusty bread to soak up every last drop of the sauce!

Crockpot Honey Mustard Chicken and Carrots
Pin
Print

Crockpot Honey Mustard Chicken and Carrots

0.0 from 0 votes
Servings

4

servings

This honey mustard chicken with carrots is a perfect blend of sweet, tangy, and savory flavors that create a cozy, comforting meal with almost no effort. The chicken turns fall-apart tender, the carrots soak up all that delicious sauce, and the whole thing comes together beautifully with minimal prep.

Cook Mode

Keep the screen of your device on

Ingredients

  • 4 boneless, skinless chicken thighs

  • 1/3 cup honey

  • 1/4 cup Dijon mustard

  • 2 tablespoons whole-grain mustard

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 3 cups baby carrots

  • 1/2 cup chicken broth

Directions

  • Place the chicken thighs in the bottom of the crockpot.
  • In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard, apple cider vinegar, olive oil, garlic, thyme, salt, and pepper.
  • Pour the honey mustard mixture over the chicken, making sure it’s evenly coated.
  • Add the baby carrots around the chicken and pour in the chicken broth.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily pulls apart.
  • Serve warm with your favorite sides and spoon extra sauce over the top.

Notes

  • • If you prefer a thicker sauce, remove the chicken and carrots, then stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and let it cook for another 15 minutes until thickened.
    • Swap chicken thighs for chicken breasts if desired, but reduce cooking time slightly to avoid dryness.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest