I love finding new recipes that are so unique and worthy of posting on the blog! This one is it!!! This Honey Jack Jalapeño Chicken is so flavorful and creamy and stays intact to create a delicious chicken dinner that makes you question if it was really cooked in the crockpot! The flavors meld together so nicely and the jalapeño’s add just the right amount of spice. I chose not to add the extra calories with the cheese on mine, and I still loved it!
I originally found this recipe on Pinterest by slowcookergourmet.net and absolutely love that Jennifer created this after being inspired on an anniversary date night after ordering Honey Jack Pizza! That pizza must have been insanely good to get the inspiration she did to whip up this recipe from scratch!The great part about this gem is that it can be low in calories if you avoid the temptation of the cheese and just keep the sauce to a minimum! If you are feeling super healthy, substitute the mayo with Greek yogurt. Yep, it will do the same trick with less fat and calories!
No matter how you decide to make this Crockpot Honey Jack Jalapeño Chicken, it is absolutely delicious and one to definitely add to your weekly rotation!Honey Jack Jalapeño Chicken
1-2 lbs. Chicken breasts, boneless
1 Tbsp. Dijon mustard
2 Tbsp. French’s mustard
2 Tbsp. Honey
1/2 Tbsp. Lemon juice
1/2 cup Mayonnaise (or Greek yogurt)
1 Jalapeño, chopped or jarred pickled jalapeño’s
1/2 cup Pepper Jack Cheese, shredded (optional)
Place chicken in crockpot.
In a medium bowl, whisk together Dijon and yellow mustard, honey, lemon juice and mayonnaise.
Pour mixture over chicken.
Remove ribs and seeds from jalapeño and slice. Place one slice on each chicken breast. I used jalapeño’s in a jar and did add a teaspoon of juice to make it a bit spicier. Alter to fit your families heat preference. You can always add more later, but you can’t take it out!
Cook on high for 2-3 hours or low 6-7 hours.
Add cheese if using and let melt before serving.
Place on plate and ladle with remaining sauce.