Make sure you have some crusty bread on hand to mop up the sauce at dinner. This easy chicken recipe is a favorite that you can make for your special occasions or for guests. Slow cooker honey mustard chicken trying to make
The gentle simmer of your slow cooker transforms every day. chicken into something extraordinary with this honey mustard masterpiece. As the hours pass, the sweet, floral notes of honey meld with the complex tang of two mustards. creating a sauce that’s simultaneously sophisticated and comforting. When you lift that lid, you’ll be greeted by tender. succulent chicken bathed in a golden sauce that’s destined to become a family tradition.
Why This Slow Cooker Honey Mustard Chicken Will Become Your Go-To Recipe
The magic lies in the marriage of ingredients. Premium Dijon mustard brings a sophisticated sharpness. While whole-grain mustard adds texture and depth. Local honey contributes not just sweetness. But subtle floral notes elevate this dish beyond typical slow cooker fare. These elements slowly mingle with aromatic herbs and perfectly tender chicken. They create something far greater than the sum of their parts.
Slow cooker honey mustard chicken
Ingredients
- 1 tbsp olive oil
- 1 tsp sweet paprika
- 8 chiken thigh cutlets, skin removed
- 2 rindless bacon rashers, coarsely chopped
- 2 tbsp cornflour
- 2 tsp dry mustard powder
- 160 ml (2/3 cup) Massel Chicken Style Liquid Stock
- 2 tbsp wholegrain mustard
- 1 tbsp dijon mustard
- 2 tbsp Coles Pure Australian Honey
- 80 g (1/2 cup) frozen peas, thawed
- 2 tbsp cooking cream
- 2 tbsp chopped fresh flat-leaf parsley leaves
Instructions
- Add oil and paprika to a large bowl. Add chicken and toss to coat. Heat a large nonstick skillet over medium-high heat. Add chicken and cook until browned. Transfer to a plate. Add bacon to pan and cook until golden brown and crispy. Transfer to a plate.
- Place the cornflour and mustard powder in a slow cooker. Gradually whisk in the stock until both the mustard and honey are smooth. Add the chicken and bacon to the cooker and stir gently. Add the peas and cream during the last 10-15 minutes of cooking and cook on low for 4.30 hours (or 2 hours longer).
- Serve the chicken sprinkled with parsley.
Notes
Nutrition per serving
Amount per serving Energy   2046 kj (489cal)  Protein   48.4g  Total Fat  22.6g  Saturated   5.9g  Carbohydrate Total     21.3g  Sugars   14.4g  Sodium    742.5mg  Cholesterol   0.2g  ÂIrresistible One-pan teriyaki beef and rice
