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Slow-Cooker Honey Mustard Chicken


*Gluten-Free–Optional
Makes 6–8 servings
Prep. Time: 30 minutes Cooking Time: 4–5 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
2–3 lbs. boneless, skinless chicken thighs
1 large onion, sliced, about ½ cup
3 cloves garlic, sliced
2 Tbsp. honey
¼ cup Dijon mustard *check to make sure yours is gluten-free
1 Tbsp. coarse-grain mustard *check to make sure yours is gluten-free
2 Tbsp. red wine vinegar
2 tsp. olive oil
1 tsp. coarsely ground black pepper
pinch cayenne pepper
½ cup water
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Smoosh bag around to coat chicken thighs evenly.
  3. Taking out as much air as possible and seal the bag.
  4. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    SLOW-COOKER HONEY MUSTARD CHICKEN
    Makes 6–8 servings
    Cooking Time: 4–5 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Serving:
    2 green onions, sliced on an angle, for garnish, optional
    Instructions:
  5. Thaw bag completely for 24–48 hours or more.
  6. Grease crock.
  7. Pour contents of the bag in a crock. If you need to add a second layer, stagger the pieces so they don’t directly overlap each other.
  8. Cover. Cook on Low 4–5 hours, or until instant-read meat thermometer registers 165°F when stuck into center of thighs.
  9. Serve chicken topped with sauce, and garnish with green onions if you wish.

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