Crock Pot Chicken W Blue Cheese And Mustard Sauce Recipes

CROCK POT CHICKEN W/ BLUE CHEESE AND MUSTARD SAUCE

Crock Pot Chicken W/ Blue Cheese and Mustard Sauce image

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

Ingredients

2 1/2-3 lbs chicken, cut up
fresh ground pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried savory
1 dried bay leaf
1/4 cup Dijon mustard
3 tablespoons dry white wine
1 tablespoon cornstarch
1/3 cup whipping cream
1/2 cup crumbled blue cheese

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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