SLOW COOKER DIJON CHICKEN
Tender bites of bone-in chicken thighs and mushrooms are covered in a dijon, lemon and tarragon sauce.
Provided by 365 Days of Slow and Pressure Cooking
Categories Chicken
Time 6h15m
Number Of Ingredients 12
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!
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 DIJON CHICKEN WITH BARLEY AND MUSHROOMS
This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.
Provided by Sarah DiGregorio
Categories dinner, grains and rice, poultry, main course
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
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