Go Back
Honey-Mustard Chicken and Carrots
Rachel Kim

Honey-Mustard Chicken and Carrots

Whole-grain mustard keeps honey from making this chicken taste candied. Thick carrot pieces can handle the full cook, while green beans wait until the end. Reducing the reserved sauce briefly gives the breasts a glossy finish that belongs on a plate rather than at the bottom of the crock.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs carrots cut into 2-inch pieces
  • 2 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup Dijon mustard
  • 1/4 cup whole-grain mustard
  • 1/4 cup honey
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 12 oz green beans trimmed
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Method
 

  1. Spread the carrots in a 6-quart slow cooker and season the chicken with the salt and black pepper.
  2. Whisk both mustards, honey, broth, vinegar and garlic powder and reserve 1/3 cup of the mixture in the refrigerator.
  3. Set the chicken over the carrots, pour the remaining sauce around it and cover.
  4. Cook on low for 3 hours, then add the green beans around the chicken.
  5. Cover and cook until the breasts reach 165°F and the beans are crisp-tender, 30 to 60 minutes more.
  6. Transfer the chicken and vegetables to a platter and stir the reserved sauce into the cooker.
  7. Add the cornstarch mixed with cold water and cook on high until glossy, about 6 minutes, then spoon it over the chicken.