Crockpot Sour Cream Honey Dijon Chicken Cutlets Step-by-step instructions

Before you start

Before starting, gather all the ingredients. Slice the shallots thinly and set aside. If using store-bought gravy, have it ready. For the egg noodles, bring a large pot of salted water to a boil just before serving—cook them according to package directions, then toss with butter.

Make sure the slow cooker is clean and ready. No need to preheat or grease the insert. This recipe is all about layering, so have your measuring cups and spoons handy.

Instructions

Layer the Base

1. 1Layer the Chicken
   Place the chicken breast cutlets in a single layer in the bottom of a 7-quart slow cooker. They can overlap slightly; that's fine. No need to season ahead—the sauce will do the work.
   Look for The cutlets should cover the bottom of the slow cooker evenly.
   Tip If the cutlets are very thick, pound them to an even 1/2-inch thickness for faster cooking.
2. 2Add Mustard, Honey, Shallots
   Spoon the whole-grain Dijon mustard and honey over the chicken, spreading them with the back of the spoon. Scatter the sliced shallots over the top, making sure they touch the chicken so they soften as they cook.
   Look for The shallots and mustard should be evenly distributed over the chicken.
   Tip Use a silicone spatula to scrape every bit of honey from the measuring cup.

After this phase, the chicken cutlets are nestled in the slow cooker with mustard, honey, and shallots on top. The ingredients look bright and colorful—yellow mustard, golden honey, and pale shallot rings.

The chicken is still raw and the mixture is dry, but that's exactly right. Before moving on, make sure the mustard and honey are spread evenly over the chicken so every piece gets flavor.

Add the Creamy Sauce

3. 3Top with Sour Cream and Gravy
   Dollop the sour cream over the chicken in spoonfuls, then pour the savory pan gravy over everything. Do not stir—the layers will meld as the slow cooker heats.
   Look for The top should look patchy with white and brown, not fully mixed.
   Tip Stirring now can make the sauce curdle later; trust the slow cooker.
4. 4Slow Cook on Low
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer. The sauce will look separated during cooking but will smooth out when stirred.
   Look for The sauce should be bubbly around the edges and the chicken should be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during the first 3 hours—every peek adds 20 minutes of cooking time.

Now the sour cream and gravy are dolloped and poured over the top. The surface looks patchy—white sour cream and brown gravy in contrast with the yellow mustard. The slow cooker is covered and will begin to heat. At this point, the dish should be left alone. The aroma will start to develop as the sauce warms and the honey and mustard begin to meld.

Finish and Serve

5. 5Stir and Shred or Slice
   Once the chicken is cooked through, gently stir the sauce with a spoon to combine the sour cream, gravy, mustard, and honey into a silky glaze. If desired, leave the cutlets whole or shred them into large chunks directly in the slow cooker.
   Look for The sauce should be smooth, glossy, and coating the chicken.
   Tip For a thicker sauce, remove the chicken and simmer the sauce on HIGH uncovered for 10 minutes.
6. 6Serve Over Noodles
   Spoon the chicken and sauce over warm buttered egg noodles on a plate. Serve immediately, making sure each portion gets plenty of the creamy honey-Dijon sauce.
   Look for The noodles should be well coated with the silky sauce.
   Tip Warm the plates in the oven to keep the dish hot longer.

After 4 hours, the kitchen smells richly savory with a hint of honey. The sauce is bubbling gently, and the chicken is tender. When stirred, the sauce becomes a smooth, glossy honey-Dijon cream. The shallots are soft and translucent. The chicken is fork-tender and easily shreds. Serve over buttered noodles, and the dish is ready to enjoy.

Common mistakes

One common mistake is lifting the lid too often. Each time the lid is removed, heat escapes, adding cooking time. Another is using low-fat sour cream, which can curdle. Stick with full-fat.

Overcooking can make the chicken dry—check at 4 hours and remove as soon as it's done. Also, don't skip the gravy; it provides essential liquid and flavor. If you skip it, the sauce may be too thick and the chicken may not cook properly.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. Use an instant-read thermometer to check. The meat should be fork-tender and easily pull apart. The sauce should be bubbly and slightly thickened.

If the sauce looks separated, give it a good stir—it will come together. The shallots should be soft and translucent. If the chicken isn't done after 4 hours, continue cooking in 30-minute increments.

• Poultry: 165°F (74°C) in the thickest part