Crock Pot Honey Mustard Chicken Roasted Potatoes Recipe 44

Steps:

• HONEY MUSTARD CHICKEN: Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve. ROASTED POTATOES: Preheat oven to 425°F. Grease a 9x13 inch baking dish. Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together. Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken.
• Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes.
• After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes.
• While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway. Combine the Dijon mustard, vegetables and escarole into a serving dish. Carve the chicken, place on top and serve.

Steps:

• Rub each chicken piece with 2 tbsp of mustard.
• Heat some oil in a crock pot (I use Le creuset cocotte).
• Put the chicken pieces in the crock pot (2 or 3 at a time) and turn the pieces.
• Remove the chicken pieces when they reach a golden brown color on all the sides, then brown the next batch of chicken.
• Be careful not to burn the mustard.
• When all the chicken pieces have been browned, put the sliced onion in the pot for about 5-10 min to brown.
• Then put all the chicken pieces back into the crock pot and add enough water to just cover the pieces. Bring to the boil and reduce the heat to medium.
• Cover and let it simmer for about 45 minutes or until the chicken is cooked (the juices run clear when chicken is pricked with a fork or knife).
• Season to taste.
• Mix the 1/2 cup mustard and 1/2 cup of cream together and add to the sauce.
• Stir well and serve.

Steps:

• Brown chicken in skillet and transfer to slow cooker.
• Melt butter is a small saucepan. Remove from heat and add all other ingredients, stirring well. Pour over chicken.
• Cook on LOW for 4 to 6 hours. Serve with rice.
• Note1: You can also use one whole chicken cut up into serving pieces. If using just breasts, watch for drying out - fortunately there is a lot of sauce.
• Note2: Dijon mustard is good in this, instead of sweet and hot mustard.
• Note3: This recipe works well without browning the chicken, although I prefer to brown it. You can use skinless.

Steps:

• Mix all the sauce ingredients together in a bowl or Pyrex measuring cup.
• Pour over chicken in the slow cooker.
• Cover and cook on LOW for 8-10 hours.

Steps:

• Remove skin from chicken; set aside.
• Place sweet potato and onion in a 4-1/2 to 6 quart slow cooker.
• Place chicken on top of vegetables.
• In a small bowl stir together salad dressing and rosemary. Pour over chicken.
• Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
• Using a slotted spoon, transfer chicken and vegetables to a serving platter.
• Whisk cooking liquid until smooth; serve with chicken and vegetables.

Steps:

• Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
• Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

Steps:

• Spray your slow cooker with cooking spray to avoid sticking.
• Place the chicken in the crockpot and cover with the salad dressing.
• Cover & cook on high for 4 hours or low for 8 hours.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
• Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

Steps:

• In a medium bowl, mix together the soy sauce, honey, garlic, ginger, red pepper, and black pepper.
• Place the chicken breasts directly on the bottom of the slow cooker, sprinkle with a bit of salt, and pour on the honey sauce.
• Cook the chicken for 1½ hours on high.
• Toss in the carrots, broccoli, and bell peppers. Using tongs, mix the chicken and veggies around the slow cooker so that everything is mixed and coated with the honey sauce.
• Cook on high for another 1½ hours.
• Remove the chicken from the slow cooker and place, skin-side up, on a parchment paper-lined baking sheet.
• Broil for 2-3 minutes, until the skin is golden and crispy. (optional)
• Serve on plates with the veggies, chicken, and a spoonful of the leftover honey sauce.
• Enjoy!