Crockpot Dijon Chicken Recipes

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!

CROCKPOT DIJON CHICKEN

Steps:

• Whisk water, soup, cornstarch, mustard, and pepper in a medium-sized bowl until the consistency is smooth. Set the chicken in the slow cooker and pour the mustard sauce in, covering the chicken.
• Cover, and cook approximately 4 hours on LOW or 2 hours on HIGH.

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.

CROCK-POT MAPLE DIJON CHICKEN

Steps:

• Place chicken into crockpot and toss it with thyme, dijon mustard and maple syrup.
• Peel and slice sweet potato and onion.
• Place onion, sweet potato and minced garlic on top of chicken.
• Add chicken broth and bay leaves.
• Cook on low for 6-8 hours.
• This is done when the chicken is cooked through and the vegetables reach desired tenderness.