Slow-Cooker Butter Cream Honey Dijon Chicken Cutlets Step-by-step instructions

Before you start

Before you start, make sure the chicken cutlets are thawed if frozen. Pat them dry with paper towels. Slice the shallots thinly. Measure the mustard, honey, butter, and cream.

Have your slow cooker ready and plugged in. If you plan to serve with mashed potatoes, you can make them ahead and keep them warm, or prepare them while the chicken cooks.

Instructions

Layer and Top

1. 1Layer the Chicken
   Place the chicken breast cutlets in the bottom of a 6-quart slow cooker in a single layer. They should fit snugly but not overlap too much.
   Look for The cutlets cover the bottom of the crock.
   Tip Pat the chicken dry with paper towels before adding to help the sauce cling.
2. 2Add Mustard, Honey, and Shallots
   Spoon the whole-grain Dijon mustard and honey over the chicken, then scatter the sliced shallots evenly on top.
   Look for The chicken is coated with streaks of mustard and honey, with shallots scattered.
   Tip Use a spoon to spread the mustard and honey if you like a more even coating.

The chicken is arranged in the crock, coated with streaks of mustard and honey, and topped with shallots, butter pats, and a pour of cream. The ingredients look distinct and layered, ready to meld.

Slow-Cook

3. 3Top with Butter and Cream
   Place the pats of salted butter on top of the chicken and pour the heavy whipping cream over everything. Do not stir.
   Look for Butter pats sit on the chicken, and cream pools around them.
   Tip Resist stirring—the layers will meld as they cook.
4. 4Slow-Cook the Chicken
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is cooked through and tender. The sauce will bubble gently around the edges.
   Look for The chicken is fork-tender and the sauce is bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low keeps the chicken moist. Check at the 4-hour mark.

After 4-5 hours on low, the chicken is tender and the sauce is bubbling around the edges. The aroma is sweet and savory, with hints of honey and mustard. The kitchen smells incredible.

Check and Serve

5. 5Check the Temperature
   Insert an instant-read thermometer into the thickest part of a cutlet. It should read at least 165°F (74°C). If not, continue cooking for 15 more minutes and check again.
   Look for The thermometer reads 165°F (74°C).
   Tip If the chicken is cooked but the sauce is thin, remove the chicken and simmer the sauce on the stovetop to reduce.
6. 6Serve Over Mashed Potatoes
   Spoon the chicken and sauce over whipped garlic mashed potatoes. Serve hot, with extra sauce spooned over the top.
   Look for The chicken is glossy with sauce, and the mashed potatoes are fluffy.
   Tip For a lighter option, serve with rice or crusty bread to soak up the sauce.

The thermometer reads 165°F (74°C). The chicken is glossy with sauce, and the sauce is thick enough to coat a spoon. The mashed potatoes are ready to receive the chicken.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry. Stick to the recommended time and check at the lower end. Another is stirring the ingredients at the start—this can cause the sauce to separate.

Let the layers cook undisturbed. Also, avoid opening the lid frequently, as this releases heat and extends cooking time. Finally, don't skip the thermometer; visual cues can be misleading.

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.

It should be fork-tender and no longer pink in the center. The sauce should be bubbling gently and slightly thickened.

If the sauce seems too thin, you can remove the chicken and simmer the sauce on the stovetop for a few minutes to reduce. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

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