Crock Pot Chicken W Blue Cheese And Mustard Sauce Food

CROCK POT CHICKEN W/ BLUE CHEESE AND MUSTARD SAUCE

Steps:

• Rinse chicken and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker.
• Sprinkle with pepper, thyme, and savory; insert bay leaf between two chicken pieces.
• Mix mustard and wine; pour over chicken.
• Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2- 8 1/2 hours).
• Carefully lift chicken to warm serving dish; keep warm.
• Mix cornstarch and cream; blend into cooking liquid.
• Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes).
• Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted.
• Pour sauce over chicken; sprinkle with remaining 1/4 cup of cheese.

SLOW COOKER CHICKEN WITH CREAMY DIJON MUSTARD SAUCE

Steps:

• Gather the ingredients.
• Lightly butter or oil the inside of the slow cooker crockery insert. Alternatively, you may use a slow cooker cooking bag.
• Arrange the chicken breast halves in the slow cooker .
• In a bowl, combine the remaining ingredients; stir to blend the sauce ingredients thoroughly.
• Spoon the sauce over the chicken breasts.
• Cover and cook on low for 6 to 8 hours, or until the chicken is tender and thoroughly cooked. The chicken is done when it reaches 165 F.
• Serve the chicken and sauce hot with rice , potatoes or noodles and a green vegetable and/or a side salad.
• Enjoy!

SLOW COOKER CHICKEN CORDON BLEU

Steps:

• Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

BLUE CHEESE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
• Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

MUSTARD CHICKEN CROCK POT

Steps:

• Rub each chicken piece with 2 tbsp of mustard.
• Heat some oil in a crock pot (I use Le creuset cocotte).
• Put the chicken pieces in the crock pot (2 or 3 at a time) and turn the pieces.
• Remove the chicken pieces when they reach a golden brown color on all the sides, then brown the next batch of chicken.
• Be careful not to burn the mustard.
• When all the chicken pieces have been browned, put the sliced onion in the pot for about 5-10 min to brown.
• Then put all the chicken pieces back into the crock pot and add enough water to just cover the pieces. Bring to the boil and reduce the heat to medium.
• Cover and let it simmer for about 45 minutes or until the chicken is cooked (the juices run clear when chicken is pricked with a fork or knife).
• Season to taste.
• Mix the 1/2 cup mustard and 1/2 cup of cream together and add to the sauce.
• Stir well and serve.