Chicken with peas and sauce in bowl with bread

Slow cooker honey mustard chicken thighs

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(36 ratings)

Prep: 5 mins Cook: 4 hrs, 20 mins

Easy

Serves 4 - 6

Use just a few ingredients to create this no-fuss slow cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it – and grown-ups too

Nutrition and extra info

  • Freezable

Nutrition: per serving (4)

  • kcal332
  • fat16g
  • saturates8g
  • carbs11g
  • sugars10g
  • fibre2g
  • protein35g
  • salt0.9g
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Ingredients

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 chicken thighs (or fillets if you prefer)
  • 8 spring onions, cut into lengths
  • 150ml chicken stock
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp double cream or crème fraîche
  • 100g frozen peas

Method

  1. Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.

  2. Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.

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Comments, questions and tips

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Katemcdermo
22nd Aug, 2019
4.05
Really tasty and simple recipe, I had it with mashed potatoes and added mushrooms as well and it was lovely.
coasterstep
11th May, 2019
5.05
Made this today and it was nice, but not very exciting. I had a slight oooops with slow cooker (which I don’t use very often). I heated the cooker on High then when everything was in it I turned it down. But an hour later discovered I had actually turned it off.... so put I on High for an hour then down to Low for remaining time, it cooked perfectly well. As I was using a small cooker and making just for two of us, I halved the recipe. I used low fat crème fraîche which I find in the UK seems to “split” so in future will use the full fat version. Next time too I would reduce the amount of stock a touch. Served with minty new potatoes, broccoli and runner beans.
tennislegs
21st Oct, 2018
5.05
This was really nice. I added some butternut squash which thickened the sauce really well as it cooked down.
catie74
18th Jul, 2018
Simple family dinner served with rice, broccoli and green beans
Eleanor Davies's picture
Eleanor Davies
22nd Aug, 2019
Could I use chicken breasts rather than thighs? Worried they wouldn't crisp up.
goodfoodteam's picture
goodfoodteam
24th Aug, 2019
Thanks for your question. The chicken won't be crisp when cooked in this way and we'd recommend sticking to thighs as the meat will remain tender. Chicken breast is likely to become overcooked and tough.
F Cox's picture
F Cox
3rd Feb, 2019
5.05
I added low fat Greek yogurt as didn't have any cream. It worked well and probably more healthy. Didn't have any spring onions so added a leek and also mixed vegetables instead of peas!
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