Crockpot Sour Cream Honey Dijon Chicken Cutlets Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality whole-grain Dijon mustard with visible seeds. The honey should be runny, not crystallized, so it mixes easily.

If your honey is thick, warm it briefly in the microwave to loosen it. The shallots add a mild onion flavor; if you prefer a stronger onion taste, you can add a small diced yellow onion as well, though it's not in the video.

To make the dish even more indulgent, you can substitute half of the sour cream with cream cheese for extra richness. If you like a bit of heat, add a pinch of red pepper flakes along with the shallots.

For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last 15 minutes of cooking. Always taste the sauce before serving and adjust with salt and pepper.

Variations

• Creamy Garlic Parmesan: Add 2 minced garlic cloves and 1/2 cup grated Parmesan cheese along with the sour cream. The garlic will infuse the sauce, and the Parmesan adds a salty, nutty depth. Serve with fettuccine or mashed potatoes.
• Spicy Honey Mustard: Add 1 tablespoon hot sauce or a pinch of cayenne pepper with the honey. Increase the Dijon to 1/3 cup for extra tang. This version has a pleasant kick that pairs well with rice and roasted vegetables.
• Herbed Chicken: Add 1 teaspoon dried thyme and 1 teaspoon dried rosemary along with the shallots. The herbs will perfume the sauce, adding an earthy note that complements the honey and mustard. Serve with wild rice.
• Apple Cider Glaze: Replace the honey with 1/4 cup apple cider and add 1 tablespoon apple cider vinegar. The cider adds a fruity tang that pairs beautifully with the mustard and shallots. Serve over buttered egg noodles.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce with the chicken to prevent drying.

Freezer

Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat leftovers in a covered skillet over low heat, adding a splash of chicken broth or water to restore the sauce's silky texture.

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more overnight. When reheating, do so gently on the stovetop or in the microwave, adding a splash of chicken broth or water to loosen the sauce if it has thickened. The egg noodles are best stored separately to avoid sogginess.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on LOW for 4 hours.

If starting from cold, add 30 minutes to the cooking time. Alternatively, cook the full dish, let it cool, and refrigerate for up to 3 days; reheat gently before serving.

Serving ideas

Serve the chicken cutlets and sauce over a bed of warm buttered egg noodles, letting the sauce soak into the noodles. The creamy, tangy sauce pairs beautifully with the noodles' buttery richness.

For a lighter option, serve over steamed rice or mashed potatoes. A sprinkle of fresh chopped parsley adds a pop of color, though it's not necessary for flavor.

For a complete meal, add a simple green salad or roasted vegetables on the side. The dish is rich, so a crisp, acidic salad with a vinaigrette balances it well. You can also serve with crusty bread to mop up the extra sauce. This is a comforting, hearty meal that's perfect for family dinners or casual entertaining.

Frequently asked questions

Recipe card

Crockpot Sour Cream Honey Dijon Chicken Cutlets

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breast cutlets
• 1/4 cup whole-grain Dijon mustard
• 3 tbsp honey
• 2 medium shallots, thinly sliced
• 1 cup sour cream
• 1 cup savory pan gravy (homemade or store-bought)
• 8 oz buttered egg noodles, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, mustard, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

30 g

Fat

27 g

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