Crock Pot Honey Mustard Chicken Roasted Potatoes Recipe 445 Food

CROCK POT HONEY MUSTARD CHICKEN & ROASTED POTATOES RECIPE - (4.4/5)

Steps:

• HONEY MUSTARD CHICKEN: Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve. ROASTED POTATOES: Preheat oven to 425°F. Grease a 9x13 inch baking dish. Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together. Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes.

HONEY-MUSTARD ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
• Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

SLOW COOKER HONEY MUSTARD CHICKEN RECIPE

Steps:

• Gather the ingredients.
• Pat the chicken thighs with paper towels to dry and place them in the slow cooker.
• In a bowl, combine the honey, the mustards, soy sauce, garlic, and thyme.
• Pour the sauce mixture over the chicken thighs.
• Cover the slow cooker and cook the chicken on high for 3 to 4 hours or on the low setting for 5 to 6 hours.
• Transfer the chicken to a serving dish and garnish with cilantro or fresh thyme leaves, if using.

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.

HONEY MUSTARD CHICKEN POT WITH PARSNIPS

Steps:

• Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
• Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

HONEY-MUSTARD CHICKEN (CROCK POT)

Steps:

• Brown chicken in skillet and transfer to slow cooker.
• Melt butter is a small saucepan. Remove from heat and add all other ingredients, stirring well. Pour over chicken.
• Cook on LOW for 4 to 6 hours. Serve with rice.
• Note1: You can also use one whole chicken cut up into serving pieces. If using just breasts, watch for drying out - fortunately there is a lot of sauce.
• Note2: Dijon mustard is good in this, instead of sweet and hot mustard.
• Note3: This recipe works well without browning the chicken, although I prefer to brown it. You can use skinless.