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This Crock Pot Honey Mustard Chicken is super flavorful and is easy enough to make on a weeknight. It’s the perfect protein for any meal!
Have I mentioned how “Quick and Easy” is the theme in our house for dinner, lately? I loved our Crock Pot before, but now, oh now, it’s a life saver. This whole working mom thing is seriously kicking my ass. Shout out to all the other working moms out there to little ones. Solidarity, sisters! I’ve got an easy dinner for you: Crock Pot Honey Mustard Chicken!
- Boneless chicken breasts
- Homemade Dijon Mustard
- Homemade Chicken Stock
- Liquid smoke
- Garlic (do we make anything without garlic?)
- Kosher salt
Now that I’m waking up at 5 am and not getting home until 6 pm, the only thing I have time for these days is whatever can be done in the Crock Pot. The best part of Crock Pot meals? They can be mostly made the night before.
How to Make Crock Pot Honey Mustard Chicken:
Mix ingredients in bowl. Add chicken.
Let marinate overnight. Put in the Crock Pot and forget about it. Don’t think about it all day while you’re at your busy job or while you’re watching your kids, or while your painting your nails and eating bon bons. Whatev.
No matter what you do while you’re not thinking about dinner, once it’s done, give that chicken a shred and yummm.
What to Serve with Crock Pot Honey Mustard Chicken:
Serve it over rice! Serve it in a sandwich! Toss it on a salad! Anything, is the answer! Or just on it’s on with some of our favorite sides!
We put this over some simple brown basmati rice cooked in chicken stock and ahhh quick and easy dinner!
So to all the working moms and dads out there who don’t have time to cook because they’d rather snuggle their little ones at night after work, I’ve got your back. Stay tuned for more meals made from scratch that are also easy enough for the working (exhausted) parent. 😉
Crock Pot Honey Mustard Chicken
- Crock Pot
- Season the chicken breasts with salt and place in crock pot.
- Add remaining ingredients in a medium sized bowl and mix well. Pour over chicken.
- Cook on high for 4 hrs or low for 8 hrs.
- Shred chicken with a fork and serve over rice.
- Can be made the night before and stored in fridge.