Remember when I said I hated crockpot meals, then kept making more crockpot meals? Seriously.
But you know how indecisive women can be so I’m totally blaming my gender on this one. In real non-food blogging life I’m actually pretty indecisive too. Like when my husband asks me a question and I say “I don’t care.” But somewhere inside I care, I do! I just can’t for the life of me make a decision! It is just too mind consuming to actually pony up and say what I want. No…clue…why!
But this CROCKPOT chicken though! It is so yummy and delish in all of it’s mustardy and honey-y glory. Yes, that’s two y’s because honey already ends in a Y. Yeah. So I hyphenated. And all the grammar people go nuts!
I hate to say this…but you know what else is really great about crockpots? The word *freeeedddoommm* singing in my head as I put the ingredients in the crockpot and walk away. Yeah, like knowing you totally have the next 4 hours to NOT spend in your kitchen piddling around over the stove and knocking over spices. Until I decided to make chicken stock.
Did you notice I said the words “knocking over spices?” Who else has a big pile of spices stored right beside their microwave in the most unorganized and clumsy fashion ever? You’d think being a food blogger and all I’d have a really nice spice organization system, like those little jars with magnets that hang right on the wall in the prettiest way ever. But no, I have this heaping mess of spices that is ever-growing and seems to get in the way all the time. Not to mention, try finding something in that mess! Where’s the pepper? Where’s the paprika? Heck, I can’t find it, so I’ll spend the next 15 minutes looking for it, only to find it right in front of me, on top of the microwave, where it was never supposed to be in the first place. Who put it there? Oh yeah.. I did yesterday. *sigh for all of those unorganized folks like myself* Just incase my husband is reading this… my birthday is next week *ah-hem* 🙂
So I’m using whole grain mustard in this chicken because my wonderful husband kept buying it, and I kept putting it into a bunch of random recipes and realized it’s kind of a big deal (are people still saying that?). Now if you aren’t keeping whole grain mustard stocked in your refrigerator at all times already, I’m suggesting you do so. You’ll find a ton of ways to use it, in recipes not just as a condiment, that will make you wonder where it has been all your life. I’ve been using it in pasta salads all summer, in chili, sauces, and now in crockpot meals. So yeah, you can’t go wrong with whole grain mustard!
In addition to the whole grain mustard I added raw honey, soy sauce, and chicken stock. How simple is that? Believe me, it doesn’t sound like much but this chicken is out of this world! The addition of the soy sauce kicks it up 10 notches and goes perfectly with the other ingredients.
*Just check ingredients before purchasing! I have seen some companies sneak random things like high fructose corn syrup and preservatives in mustards. A good mustard should not contain anything that you wouldn’t keep in your own home.
Crockpot Honey Mustard Chicken
By October 12, 2014Published:
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 4 hrs 0 min
- Ready In: 4 hrs 5 mins
Dana Carvell (3BoysUnprocessed) Remember when I said I hated crockpot meals, then kept making more crockpot meals? …
- 4-5 boneless, skinless chicken breasts
- 1/4 cup whole grain mustard
- 2-3 Tbsp soy sauce low sodium, non-GMO certified preferred
- 1 Tbsp honey I use raw honey
- 1 cup chicken stock homemade or low sodium preferred
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- salt & pepper to taste
- Put all ingredients into crock pot, and cook on high for 4 hours or low for 8 hours.
- Shred chicken to serve.