Slow cooker honey mustard chicken
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.
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.