Honey Mustard Chicken Crock Pot Food

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.

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.

HONEY MUSTARD CROCK POT CHICKEN

Steps:

• Mix all the sauce ingredients together in a bowl or Pyrex measuring cup.
• Pour over chicken in the slow cooker.
• Cover and cook on LOW for 8-10 hours.

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.

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.