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!
Nutrition Facts : Calories 371 kcal, Carbohydrate 7 g, Cholesterol 156 mg, Fiber 1 g, Protein 55 g, SaturatedFat 4 g, Sodium 631 mg, Sugar 2 g, Fat 12 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 534 kcal, Carbohydrate 39 g, Cholesterol 277 mg, Fiber 2 g, Protein 57 g, SaturatedFat 6 g, Sodium 1778 mg, Sugar 35 g, Fat 19 g, ServingSize Serves 4, UnsaturatedFat 0 g
MUSTARD CHICKEN
Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.
Provided by Juliet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g
SWEET HOT MUSTARD CHICKEN THIGHS
When it comes to mustard, sweet-hot works amazingly well, especially as a glaze for chicken. Even though we are using skin-on bone-in chicken thighs, I'm sure it will work with any cut of chicken. By the time this is done, it doesn't have a super-strong mustard flavor. It gets mellowed out by the brown sugar and spices. The old saying 'The closer the bone, the sweeter the meat' really is true. Leaving in the bones adds a lot of flavor and juiciness.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
- Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
- Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
- Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
- Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
- Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
- Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
- Spoon reduced pan sauce over each chicken thigh and serve.
Nutrition Facts : Calories 351.6 calories, Carbohydrate 13.8 g, Cholesterol 105.9 mg, Fat 19 g, Fiber 0.6 g, Protein 29.1 g, SaturatedFat 5.1 g, Sodium 764.8 mg, Sugar 7.9 g
HONEY-MUSTARD CHICKEN (CROCK POT)
An easy, no-fuss recipe. Update: I've cut the amount of butter in half, it works well with less butter.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 500.7, Fat 26.6, SaturatedFat 9.4, Cholesterol 153.3, Sodium 766.6, Carbohydrate 35.8, Fiber 0.6, Sugar 34.9, Protein 30.7
MUSTARD CHICKEN CROCK POT
Another French classic! This is one of my favorite chicken recipes and it is quite easy to make. I usually serve it with pan fried potato cubes.
Provided by Nono2
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 436.4, Fat 31.1, SaturatedFat 11.6, Cholesterol 171.8, Sodium 588.7, Carbohydrate 5.5, Fiber 1.7, Sugar 1.5, Protein 33
HONEY MUSTARD CROCK POT CHICKEN
Super easy to make and a fantastic family or entertaining dinner if served with fluffy white rice and some buttered sugar snap peas. Makes great next-day leftovers.
Provided by Sashayy
Categories One Dish Meal
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 246.1, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 861.8, Carbohydrate 36.7, Fiber 1.1, Sugar 35, Protein 1.1
MAPLE MUSTARD CHICKEN
My husband loves this chicken dish. It calls for only five ingredients, and we try to have them all on hand for a delicious and cozy dinner anytime. -Jennifer Seidel, Midland, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 289 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 296mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein.
CROCK POT CHICKEN W/ BLUE CHEESE AND MUSTARD SAUCE
A friend gave me this recipe to use with any type of poultry. I have used it with partridge, pheasant and even rabbit! Yummy!
Provided by Aroostook
Categories Chicken
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 10
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.
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