Honey Mustard Crock Pot Chicken Food

SLOW COOKER HONEY MUSTARD CHICKEN

Steps:

• Add the chicken breast to the bottom of your slow cooker.
• In a small bowl combine the honey, mustard, Worcestershire sauce, melted butter, garlic, oregano, salt, and pepper. Wait to add the heavy cream until the end of the cooking time.
• Pour the honey mustard mixture over the chicken breasts.
• Place the lid on the slow cooker. Cook on LOW for 6 hours.
• When the cooking time is up, add the heavy cream.
• Using 2 forks, shred the chicken right in the slow cooker. Stir until the cream and sauce have combined.
• Serve and enjoy!

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.

SLOW COOKER HONEY MUSTARD CHICKEN THIGHS

Steps:

• Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
• Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.