SLOW COOKER HONEY MUSTARD CHICKEN RECIPE
Steps:
- Gather the ingredients.
- Pat the chicken thighs with paper towels to dry and place them in the slow cooker.
- In a bowl, combine the honey, the mustards, soy sauce, garlic, and thyme.
- Pour the sauce mixture over the chicken thighs.
- Cover the slow cooker and cook the chicken on high for 3 to 4 hours or on the low setting for 5 to 6 hours.
- Transfer the chicken to a serving dish and garnish with cilantro or fresh thyme leaves, if using.
Nutrition Facts : Calories 534 kcal, Carbohydrate 39 g, Cholesterol 277 mg, Fiber 2 g, Protein 57 g, SaturatedFat 6 g, Sodium 1778 mg, Sugar 35 g, Fat 19 g, ServingSize Serves 4, UnsaturatedFat 0 g
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!
CHICKEN BREASTS DIJON
Who says dinner has to be a hassle. This chicken is wonderful and ready to serve in 30 minutes. Serve with rice and side salad.
Provided by PaulaG
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
- In small dish, mix the mustard, oil and wine.
- Place the chicken in pan and brush with mustard mixture.
- Sprinkle with pepper and mustard seed.
- Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
- Transfer to serving dish and garnish with fresh parsley.
Nutrition Facts : Calories 162.7, Fat 5, SaturatedFat 0.8, Cholesterol 75.5, Sodium 255.2, Carbohydrate 1.3, Fiber 0.6, Sugar 0.3, Protein 26.1
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