Crockpot Honey Mustard Chicken and Carrots
Crockpot Honey Mustard Chicken and Carrots
4
servingsThis 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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