Crock Pot Honey Mustard Chicken Recipes

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!

CROCK POT HONEY MUSTARD CHICKEN & ROASTED POTATOES RECIPE - (4.4/5)

Steps:

• HONEY MUSTARD CHICKEN: Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve. ROASTED POTATOES: Preheat oven to 425°F. Grease a 9x13 inch baking dish. Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together. Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes.

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.

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.