Slow Cooker Bacon Honey Mustard Chicken –tender bites of chicken, mushrooms and bacon with a creamy honey mustard sauce made easy in your slow cooker.
Get the INSTANT POT version of the recipe here
Slow Cooker Bacon Honey Mustard Chicken
This is a super easy recipe to make but so delicious! My family loved this saucy chicken served over mashed potatoes. If you’re not a fan of mashed potatoes you could easily serve this over noodles, rice or quinoa instead. You could even serve it over cauliflower rice.
I used frozen boneless, skinless chicken thighs for this recipe. But you can also use thawed chicken. If you don’t like chicken thighs you can also use chicken breasts. Just cook the breasts for close to 4 hours instead of 6 hours on low. I think bone-in chicken would work wonderful with this sauce. I would just remove the skin before adding it to the slow cooker. Bone-in chicken takes longer to cook as well so I’d cook bone-in chicken for 6-8 hours on low.
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What Slow Cooker Did You Use?
To make Slow Cooker Bacon Honey Mustard Chicken I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Bacon Honey Mustard Chicken
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low
- Total Time: 0 hours
- Yield: 6 servings 1x
Description
Tender bites of chicken, mushrooms and bacon with a creamy honey mustard sauce made easy in your slow cooker.
Ingredients
- 1/4 cup honey
- 1/4 cup mustard
- 1 1/2 Tbsp minced garlic
- 1 Tbsp olive oil
- 1/2 lb (8 oz) sliced mushrooms
- 1 1/2 lbs (24 oz) boneless, skinless chicken thighs
- Salt and pepper
- 1/2 cup cooked crumbled bacon
- 1/2 cup warm evaporated milk or half and half
- Cornstarch (optional)
Instructions
- Add honey, mustard, garlic and olive oil to a medium bowl. Whisk well.
- Add chicken and mushrooms to the slow cooker. Salt and pepper the chicken lightly. Stir the whisked mixture over the top of the chicken and mushrooms.
- Cover and cook on low 4-6 hours.
- Remove the lid and stir in the warm milk and the bacon. If you want a thicker sauce you can make a cornstarch slurry and stir it into the pot. Cook on high until sauce has thickened (about 15 minutes).
- Serve chicken and sauce over mashed potatoes, noodles, rice or quinoa.
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
I used frozen boneless, skinless chicken thighs for this recipe. But you can also use thawed chicken. If you don’t like chicken thighs you can also use chicken breasts. Just cook the breasts for close to 4 hours instead of 6 hours on low. I think bone-in chicken would work wonderful with this sauce. I would just remove the skin before adding it to the slow cooker. Bone-in chicken takes longer to cook as well so I’d cook bone-in chicken for 6-8 hours on low.
- Category: Chicken
- Method: Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Did you cook from frozen or thaw the chicken?
I’ve done both. The longer 6 hours will be for frozen and the shorter 4 hours for thawed.
Another fabulous dish of yours!! I made this last night, except I forgot about the bacon. It was yummy without it though. Thank you!!
★★★★★
Glad you liked it! It will be even better with bacon next time 🙂
I’m sure it will be!! I’ll be adding the bacon next time for sure.
Too much sugar….all that honey!no good for the diabetics or the overweight population.
All food is sugar Bev.