Honey Mustard Chicken -- easy dinner idea!
Published: Wed, 10/16/24
Updated: Wed, 10/16/24
Hello there, Slow Cookerers!!
Today's recipe is a great candidate for a "Slow Cooker TV Dinner" ---
AKA, a Freezer Meal.
To do so, simply load everything into a plastic zippered bag and freeze.
Thaw overnight in the fridge, then dump into your crockpot in the morning. Easy Peasy!
This is a super quick to assemble recipe -- no chopping needed and if you use a "whole mess" (technical term) of chicken thighs you can have enough leftovers for lunch or dinner the next day.
The Ingredients.
serves 6
[click through to see photos and view reader comments]
3 pounds boneless, skinless chicken thighs
1/4 cup honey
1/4 cup prepared dijon mustard
1/4 cup orange juice (bottled or fresh, your choice)
2 tablespoons soy sauce (we are gluten free so I use La Choy)
The Directions.
Use a 6-quart slow cooker. Place the chicken into the bottom of your pot.
In a small mixing bowl, whisk together the sauce ingredients.
Pour evenly over the top. It will look like there isn't enough liquid. There is.
Trust me!!
Cover and cook on low for 6 to 8 hours or on high for about 5 hours. Before serving, flip each piece of chicken over (use tongs!) to let the sauce soak in the other side -- I let it sit for about 15 minutes, unplugged, and then served to the family.
The sauce will be thin. If you'd like to thicken it up, remove the chicken from the pot, then whisk in a cornstarch slurry.
To make a cornstarch slurry: in a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water. Once it's lump-free, stir that into your crockpot to thicken the sauce.
The Verdict.
I served this with rice and a pan of roasted broccoli and cauliflower.
I ladled a big scoop of sauce over the top of everything (I did not reduce or thicken the sauce, and thought it was fine so that's up to you!)
enjoy!!
happy slow cooking!
thank you!!
Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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