Slow Cooker Honey Mustard Chicken
- Replies 2
Let's be honest, we all love a delicious home-cooked meal, but who has the time and energy to spend hours in the kitchen these days? Well, the good news is that you don't have to, thanks to this easy and tasty slow-cooker honey mustard chicken recipe.
This recipe boasts succulent chicken thigh cutlets, bacon, and a delicious honey mustard sauce that will leave your taste buds tantalised. Make sure you have some crusty bread on hand to help mop up all the sauce!
Here are the ingredients you need:
1. A tbsp of olive oil
2. A tsp of sweet paprika
3. Eight chicken thigh cutlets, skin removed
4. Two rindless bacon rashers, coarsely chopped
5. Two tbsp of cornflour
6. Two tsp of dry mustard powder
7. 160ml (2/3 cup) of chicken stock
8. Two tbsp of wholegrain mustard
9. A tbsp of dijon mustard
10. Two tbsp of honey
11. 80g (1/2 cup) frozen peas, thawed
12. Two tbsp of cooking cream
13. Two tbsp of chopped fresh flat-leaf parsley leaves
In a large bowl, combine the oil and paprika. Then, coat the chicken thigh cutlets in the mixture. Heat a large non-stick frying pan over medium-high heat and cook the chicken for 5 minutes or until they turn golden brown. Transfer them to a plate before adding the bacon to the pan. Cook it for 5 minutes or until golden and crisp. Transfer to a plate.
Add some cornflour and mustard powder to your slow cooker. Gradually pour in the chicken stock, dijon mustard, and honey. Mix until the texture becomes smooth. Add the chicken and bacon to the cooker and gently stir to combine. Cook it on Low for 4 hours (or High for 2 hours). Don’t forget to stir in the peas and cream during the last 10 minutes of cooking. Serve the chicken with some fresh parsley.
We promise the flavour and tenderness of this dish will make it a regular feature in your dinner rotation! Bon appetit!
This recipe boasts succulent chicken thigh cutlets, bacon, and a delicious honey mustard sauce that will leave your taste buds tantalised. Make sure you have some crusty bread on hand to help mop up all the sauce!
Source: Taste
Here are the ingredients you need:
1. A tbsp of olive oil
2. A tsp of sweet paprika
3. Eight chicken thigh cutlets, skin removed
4. Two rindless bacon rashers, coarsely chopped
5. Two tbsp of cornflour
6. Two tsp of dry mustard powder
7. 160ml (2/3 cup) of chicken stock
8. Two tbsp of wholegrain mustard
9. A tbsp of dijon mustard
10. Two tbsp of honey
11. 80g (1/2 cup) frozen peas, thawed
12. Two tbsp of cooking cream
13. Two tbsp of chopped fresh flat-leaf parsley leaves
In a large bowl, combine the oil and paprika. Then, coat the chicken thigh cutlets in the mixture. Heat a large non-stick frying pan over medium-high heat and cook the chicken for 5 minutes or until they turn golden brown. Transfer them to a plate before adding the bacon to the pan. Cook it for 5 minutes or until golden and crisp. Transfer to a plate.
Add some cornflour and mustard powder to your slow cooker. Gradually pour in the chicken stock, dijon mustard, and honey. Mix until the texture becomes smooth. Add the chicken and bacon to the cooker and gently stir to combine. Cook it on Low for 4 hours (or High for 2 hours). Don’t forget to stir in the peas and cream during the last 10 minutes of cooking. Serve the chicken with some fresh parsley.
We promise the flavour and tenderness of this dish will make it a regular feature in your dinner rotation! Bon appetit!
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