Slow Cooker Dijon Chicken Food

SLOW COOKER DIJON CHICKEN

Steps:

• In a bowl whisk together the broth, oil, mustard, lemon juice, lime juice, garlic, tarragon, pepper and salt.
• Place chicken in the slow cooker and dump the lemon juice mixture over the top. Then add in the mushrooms, if using.
• Cover and cook on low for about 6 hours. (All slow cookers cook differently so yours may be faster or slower). Remove the lid.
• Use tongs to place chicken, skin side up, on a baking sheet. Broil in the oven for about 5 minutes, or until skin crisps up.
• In a small bowl mix together the cornstarch and water until smooth. Stir the mixture into the slow cooker. Turn slow cooker to high and let the juices thicken.
• Serve chicken and sauce. Enjoy!

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 HAM WITH APRICOT-DIJON GLAZE

Steps:

• Whisk together the jam, mustard, sugar and 1/4 teaspoon black pepper in a small pot. Bring the mixture to a boil to melt the sugar, whisking occasionally. Reduce the heat to a simmer until the mixture thickens, about 2 minutes. Remove from the heat, and reserve.
• Add 3/4 cup water to the insert of a 6-quart slow cooker. Place the ham in the insert on its side, and brush lightly with the glaze. Cover, and cook on low until the ham is hot throughout, 6 to 7 hours. Refrigerate the remaining glaze.
• When the ham has about 10 minutes left to cook, reheat the glaze in a small saucepan over medium-low heat, stirring frequently.
• Transfer the ham to a carving platter or serving dish, and brush with enough glaze to make a glossy, sticky coating. Slice, and serve with the remaining glaze on the side.

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS

Steps:

• In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
• At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
• In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

CHICKEN WITH TARRAGON, MUSTARD, AND CREAM (SLOW COOKER)

Steps:

• Pour the broth and vinegar in a large slow cooker.
• Stir the mustardtogether with the salt and pepper to taste. Brush the chicken with the mustard. Arrange the chicken pieces in the slow cooker, overlapping them slighty. Sprinkle with the garlic, parsley, and tarragon.
• Cover and cook on low for 5 hours, or until cooked through.
• Remove the chicken to a serving plate and cover to keep warm. Strain the juices in the crock pot into a sauceppan and skim off excess fat. Bring to a simmer over high heat. Stir in the creamand return to a simmer. Taste for seasoning. por the sauce over the chicken and garnish with additional fresh tarragon and parsley.