This crockpot chicken recipe is SO EASY. I didn’t measure anything (sorry about that)…but if you come back and shred the chicken and give it a taste, you can decide if you need more butter, honey, mustard, or seasoning. You can’t really mess it up.

I choose to make this recipe in the crockpot instead of the instant pot and here why: the instant pot needs more liquid than a crockpot. And so for this recipe, I want the honey and the butter to really make love and have a thick sauce consistency. If I were to do this in the instant pot, I would have to add liquid, such as chicken broth, which would tone down the intensity of flavor. 

This is such a great re-entry day meal after a long weekend for a couple reasons. 1) There’s zero work required at actual dinner time if I put this in the crockpot early in the day when I had the energy, versus at dinnertime when I might be a zombie. 2) I put this over rice, which is also set in the rice cooker with no energy required at dinner time. 3) It will make leftovers

YOU WILL NEED

• 1-2 chicken breasts
• 1/2 onion, diced
• 1 tsp paprika
• 1 tsp curry powder
• 1/2 tsp salt (1 tsp if you love salt like me)
• 1/2 tsp pepper
• 1/3 stick of butter in little slices
• 1/4-1/3 c honey
• 2-3 tbs Dijon mustard
• 1 can chickpeas, drained and rinsed (optional)

I just made those measurements up, for those who must have a measurement. Because for this recipe you really don’t need strict measurements. Ha!

TO MAKE

Put the diced onion in the bottom of the crockpot.

Heavily season the chicken breasts on both sides in the paprika, curry powder, salt & pepper and put it in the crock pot.

I cut my chicken breast up into smaller strips so there’s more surface area covered with the seasoning.

Add the drained chickpeas

Top with the butter (in little slices), honey, and dijon mustard.

Cook on LOW 4-6 hours (my crock pot takes 4 hours)

Serve with rice/couscous/quinoa to soak up all the amazing honey buttery juice.

This would be perfect with roasted green beans or roasted broccoli!