Easy Crockpot Honey Mustard Chicken and Sweet Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the chicken thighs in a pan over high heat for two minutes per side before placing them in the slow cooker. This adds a layer of caramelization to the meat, which enhances the overall depth of the dish. Remember to deglaze the pan with a little bit of the honey mustard sauce to capture all those flavorful browned bits.

If you find that the sauce is too thin at the end of the cooking process, you can carefully remove the chicken and potatoes and set the slow cooker to high for 15 to 20 minutes to reduce the liquid.

Alternatively, whisk a small amount of cornstarch with cold water and stir it into the sauce, allowing it to thicken for a few minutes before returning the meat and vegetables to the pot.

Variations

• Spicy Honey Mustard: Add a tablespoon of sriracha or a teaspoon of crushed red pepper flakes to the sauce mixture before pouring it over the chicken to give the dish a pleasant, lingering heat.
• Herb-Infused Version: Incorporate a tablespoon of fresh thyme or rosemary leaves into the seasoning mix. The woody herbs pair beautifully with the sweet potatoes and the tanginess of the mustard sauce.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight.

Reheat

Reheat in a saucepan over low heat or in the microwave, stirring occasionally until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the food has cooled to room temperature, but do not leave it out for more than 2 hours. When storing, try to keep the sauce with the chicken and potatoes to prevent the meat from drying out. Reheat gently on the stovetop or in the microwave until warmed through before serving.

You can prepare the ingredients in the slow cooker insert the night before and store it in the refrigerator. However, do not add the sauce until you are ready to start the cooker.

In the morning, simply take the insert out of the fridge, add the sauce, and set the cooker to low. This is a great way to save time on busy mornings while ensuring you have a hot dinner waiting.

Serving ideas

Serve this dish hot, directly from the slow cooker or plated in shallow bowls. The honey mustard sauce is delicious, so consider serving it alongside a side of crusty bread or a light, crisp green salad to balance the sweetness of the potatoes and the richness of the chicken.

The combination of textures from the tender chicken and soft potatoes makes it a complete meal on its own.

If you are looking to add a bit of freshness, garnish the plates with a sprinkle of chopped fresh parsley or green onions just before serving. This adds a bright, herbal note that cuts through the tanginess of the honey mustard sauce.

For a heartier meal, you can serve the chicken and sweet potatoes over a bed of steamed rice or quinoa, which will soak up the extra sauce perfectly.

Frequently asked questions

Recipe card

Easy Crockpot Honey Mustard Chicken and Sweet Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 3 cups sweet potato cubes
• 1 tsp paprika
• 1 tsp garlic powder
• 1 cup honey mustard sauce

Instructions

1. Place the boneless skinless chicken thighs flat into the bottom of the slow cooker insert. Ensure they are arranged in an even layer to promote uniform cooking throughout the process.
2. Pile the sweet potato cubes on top of the chicken thighs. Evenly sprinkle the garlic powder and paprika over the potatoes and chicken, then pour the honey mustard sauce over the entire mixture.
3. Cover the slow cooker and cook on low for 4 hours. Once finished, ensure the chicken reaches an internal temperature of 165°F (74°C). Allow the meat to rest for 5 minutes before serving to ensure tenderness.

Contains: mustard

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

35 g

Fat

14 g

Fiber

4 g

Sugar

18 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.